Wednesday, March 27, 2019

Mocha Cake

I wouldn't have thought anyone could beat my mom's chocolate cake with peanut butter frosting, but when we were in North Carolina one of the ladies made this cake. The mild coffee flavor enhances the chocolate perfectly.

I came home and immediately made this cake for my family. 

This photo was taken right before I enjoyed the last piece. SO good.

Mocha Cake

1 ¾ c. flour
2 cup sugar
¾ c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. Kosher salt
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 tsp. vanilla
1 cup hot coffee

Preheat oven to 350. Grease a 9 x 13 cake pan or two 9 inch round cake pans.

Mix dry ingredients in bowl. In another bowl combine all wet ingredients except coffee. Mix wet and dry ingredients together on low speed, then add coffee until just combined.

Pour batter in greased pan (or pans) and bake for 35-40 minutes. Cool in pans for 30 minutes then gently remove and place on cooling racks till cooled completely.

Mocha Frosting

6 oz. semisweet chocolate
2 sticks butter, softened
1 egg yolk
1 tsp. vanilla
1 ¼ c. powdered sugar
1 tbsp. instant coffee powder

Melt chocolate. Beat butter until fluffy. Add egg yolk and vanilla. On low speed gradually add the powdered sugar. Dissolve the coffee powder in a small amount of very hot tap water. Slowly add chocolate and coffee to butter mixture until blended. Spread immediately on cool cake.

Some of you might not like the idea of eating raw egg. Just let out the egg yolk. It will turn out fine without.


  1. You had me at mocha! I will be making this come the weekend. Continued prayers for y’all

  2. Oh dear, I might have to make that! Your posts are reference areas :) so just in case anyone ever uses pudding mixes, and maybe finds them not yummy enough, I've found that mixing half and half chocolate with butterscotch tastes so much better than either on its own, across different brands. I love having the powder on hand for an easy treat. Also uses up a lot of milk, for better or worse!

  3. Yummy! Looks amazing. Can't wait to try.

  4. Looks delicious! Thanks for sharing the recipe.


  5. Can"t wait to try this cake this weekend.I pray for you and your family. May God give you the strength to endure God Bless Yvette!

  6. Just what I need for Sunday lunch dessert! Thanks for the inspiration!

  7. Hi
    this cake looks fantastic. But before I can make it can you tell me the weight of a "stick of butter" please?

    1. Quarter pound. Or one half a cup.

    2. Thank you we only buy butter by weight (grams) in Australia but I still work in lbs and oz. I am baking this tonight.

  8. Thank you for this lovely-looking recipe! I'm going to make it for church next week. Praying for you always.

  9. I have to come back and say thanks for another great recipe! I baked it this week, and am DELIGHTED with the delicious cake, especially that smooth and tasty frosting. I will be making it again!

  10. This cake is amazing! Made it for fellowship meal & only had one tiny piece left! Delicious!

  11. I wanted to come back to say thank you for this amazing recipe! I made it for church this past weekend. Oddly enough, it never made it for church, and was devoured instead by the family. :) With a lot of research I was able to convert the frosting to a dairy-free version. We all enjoyed this recipe so much - thank you!

    Praying for you and your family every night.

  12. I wonder what I could use in place of the oil and butter? On a plant based way of eating and I don't do dairy nor oils because of heart disease.


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