Mocha Layer Cake

Mocha Layer Cake

12 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    2 h
Recipe by  BREAKSTONE'S

“A rich and indulgent chocolate layer cake filled with a decadent mocha cream.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Heat oven to 350 degrees F.
  2. Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
  3. Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
  4. Stir remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

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Reviews (12)

Rate This Recipe
Zappet
15

Zappet

Miammmmm....So so good...But needs a little time! If you wanted another flavour, then replace or substitute the chocolate cake mix and Instant chocolate pudding into the desired flavour...And the semisweet baking chocolate into another flavour or...white chocolate instead...But I think that the coffee should not be replaced because it gives the cake a very rich taste...

apos159
7

apos159

I have made this cake twice now and everyone loves it! The only change I make is to leave out the corn syrup and the topping comes out fine. Even those who say they are not big fans of cake say they like this one!

JD
5

JD

This recipe was outstanding! I made this for my husband for his birthday; his favorite is chocolate cake and I wanted to make something different. This was perfect. The only thing I did differently was add some of the mocha cafe powder straight into the Cool Whip for a little extra mocha flavor. My cakes rose while baking and deflated once I took them out ofthe oven. I was worried this would hamper the flavor or that something had gone wrong but they turned out wonderfully!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 45.5 g
  • 15%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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