Maureen's Mocha Cake

Maureen's Mocha Cake


"This is a very good example of a successful marriage between chocolate and coffee flavors."
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50 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
  2. Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
  4. For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.



I made mocha cupcakes, and they were really good. I didn't use coffee liqueur, but I used a Dutch chocolate liqueur, and it was very tasty. They weren't dry at all, but this is probably becaus...

This was just ok. The cake had a nice flavor, but was very dry. The frosting was good, but it needed a lot of tweaking to get the flavor/consistency right (I just kept adding a little more of ...

I used Bailey's Mint chocolate liquor, as what was on hand. The cake was a "little" dry, because of the burn off, of the alcohol. The frosting recipe was off... it was way too thick, so I ended ...