Chocolate Mocha Cake I Recipe -
Chocolate Mocha Cake I Recipe

Chocolate Mocha Cake I

Recipe by  

"This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing."

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Ingredients Edit and Save

Original recipe makes 9 inch layer cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  2. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  3. Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  4. Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2011

I cut a slice of this cake with the intention of photographing it, tasting it so I could review it, then giving the rest of it to Hubs for dessert, but it didn't work out that way. Hubs had roast chicken for supper and I had...cake. After one taste I just couldn't put the fork down and ended up cleaning the plate to the last "stick to your fork" crumb. After that I just had no desire for my chicken dinner! This cake is everything you'd want a good old-fashioned chocolate cake to be - fluffy, moist and chocolatey. It's just right in every way, just what you'd expect Grandma to put before you with a tall glass of milk. Easy to mix up and satisfyingly delicious, it just doesn't get any better than this. Very much like the "Black Magic Cake" from this site. Instead of the hot water and instant coffee powder I used a cup of strong brewed coffee. (A cup for me and a cup for the cake!). Other than that, I strictly followed the recipe. My 9" layers were done in 28 minutes so watch the time closely! My only criticism of this recipe is that I didn't find simply greasing the pans adequate - I had a little trouble getting the cakes to release from the pans so I'd suggest flouring them as well. I frosted the cake with "Coffee Butter Frosting" which proved to be a perfect choice.

Most Helpful Critical Review
May 17, 2007

The texture of this cake is wonderful, but I can't taste the coffee flavour at all--even though I doubled the amount of coffee. I made the Coffee Icing, as recommended, and the coffee flavour in that surpassed that of the cake. I think this recipe makes a good chocolate cake, but not a mocha one.

Aug 11, 2008

I added an extra 2 Tbsp of instant coffee (for a total of 3 Tbsp) since others had commented on the lack of coffee flavor and the flavor of the cake turned out great! The cake was a little chewy and dense for me, but others who ate it said that they loved it. I used stabilized whipped cream icing (the kind made with gelatin) and added a Tbsp of instant coffee granlues to the water/gelatin mixture.

Jan 27, 2003

I have tried dozens of scratch cake recipes and this is simply the best I've tried. The cake is easy to prepare, the texture is moist and dense, it rises beautifully and has the perfect balance of sweetness. A truly supreme cake.

Sep 26, 2008

Really a great recipe. Very moist. I had no buttermilk or lemon juice or vinegar to sour the milk so I used 1/2 cup of plain yogurt and 1/2 whole milk. Worked great. I also did not have instant coffee (YUK!) So I made an extra strong cup in the press and used that. Came out just fine. Like others said, a very runny batter but do not let that scare you. Bakes up very nice.

Jan 11, 2007

I have been making this cake for almost 4 years now! It always come out nicely and tastes delicious. I love the ease of the one bowl method. I'm a huge fan of anything mocha and haven't found a better recipe!

Jun 16, 2003

Doesn't taste much like Mocha, but it was a nice fudgy cake. VERY runny batter. Be sure to scrape the bottom of your mixer, the method of adding all dry and then all liquid tends to make the dry stuff stick onto the bottom. I was worried at runny batter but it was fine after baking. Iced with the coffee as recommended and served for Father's Day. Everyone loved it.

Oct 14, 2010

This cake is so delicious and moist, but I added WAY more instant coffee than called for and it added a barely-there mocha flavor. Iced with coffee frosting from this site, and it was amazing! 4 stars because I had to change the amounts of ingredients.


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 382 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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