Chocolate Mocha Cake II

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Roxanne39 0

"Chocolate and coffee, one of the greatest flavor combinations of all time come together in this delicious cake."
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servings 158 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 163 mg
  • 7%

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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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
  3. Sift the flour, salt, baking soda, and baking powder together. Set aside.
  4. Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.



very dry cake

This cake is soooo moist and the flavor is so rich and tasty. I love it and will use it again. I used chocolate buttercream icing...YUMMY!!

I thought it was just me... maybe I could have overbaked it. It was dry and wrong texture, too dense. Going to try and use actual shortening (I used butter), cream it with the sugar better and b...

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