Mocha Cake I Recipe -
Mocha Cake I Recipe

Mocha Cake I

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"A great chocolate cake will be your reward for making this recipe with sour cream, dark chocolate cake mix, and coffee-flavored liqueur."

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Ingredients Edit and Save

Original recipe makes 10 inch Bundt cake Change Servings


  1. In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch Bundt pan.
  2. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.
  3. Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This is THE BEST CAKE ! I made it for a baby shower(shaped & decorated like a bib) and added a chocolate mousse filing between the layers...chocolate heaven! I got so many compliments, everyone said it was the best choc. cake they had ever eaten and wanted to order one! I think I'm now in the cake business. The only substitution I made was 1 cup of hot strong coffee for the liquer and I melted the choc. chips with it. The recipe was perfect for a 12 inch round cake pan to, then I just made 2 batches to layer it. Tres Magnifique !

Most Helpful Critical Review
Jul 23, 2003

Perhaps this recipe would be wonderful without this much oil. It made the cake heavy and greasy tasting. One cup of Kahlua is way too much unless you want to taste nothing but the liquer. I would recommend cutting the oil to 2/3 and the liquor to 1/2. Sorry, I won't be making this one again.


29 Ratings

Sep 07, 2008

This cake is excellent! Moist, semi-dense, rich - all of my favorite cake adjectives. I followed recipe exactly, except for usuing 3/4 cup mini chips instead of 1 cup regular. I was going to make a ganache and decided at the last minute to follow the recipe directions for the icing - glad I did! I used a dark chocolate fudge frosting with the Kahlua. We took this to a party and all of the very full guests had to have some. H didn't want to leave it and ate one more piece before we went home. I'll make this again - thanks!

Feb 17, 2005

I used this batter for cupcakes and they were the best!!!!!!! As suggested in a review below, I used coffee instead of liqueur and it worked great. I also used the allrecipe "Coffee Butter Frosting" to top the cupcakes.

Jul 17, 2003

Excellent cake! Well, mine turned out good because I used 2/3 cup of Kaluha. Also, by accident, I read it wrong and put it 2 tablespoons of oil. Actually, that made the texture just right! Definetly making this one again!

May 19, 2003

This is definitely a make-again cake! Rich, dense cake with a hint of Kaluha. Delicious. I sliced it lengthwise and added a coffee whipped cream to the middle. (Called "Mocha Cream," in the fillings and frostings section). That added a nice light texture and coffee flavor to break up the dense chocolate-y goodness!

Apr 27, 2007

I love dark chocolate so I had to give this a try. I brought this over to a super bowl party. The first thing that popped out of everyone's mouth was, "Does this have alcohol in it?" The coffee-flavored liqueur may be a little bit too strong so you might want to hold off on it.

Sep 05, 2004

It's a nice chocolate cake, but not quite a mocha. 3~4 tablespoons of oil were perfect for this cake. 1 and 1/4 cup of sour cream was also good for more moist. I rather use "coffee butter frosting" from allrecipes than prepared chocolate frosting. It was too sweet and too much chocolate. You might want to sprinkle some coconut flake or chopped nut on top for decolation. Without deco, the cake looks so boring.


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  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 372 mg
  • 15%

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

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