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Maureen's Mocha Cake

Maureen's Mocha Cake

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MAUREENBURR

This is a very good example of a successful marriage between chocolate and coffee flavors.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
  2. Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
  4. For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.
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Reviews

Abbie
7
3/13/2007

I made mocha cupcakes, and they were really good. I didn't use coffee liqueur, but I used a Dutch chocolate liqueur, and it was very tasty. They weren't dry at all, but this is probably because I checked them quite frequently, since I didn't know how long they should cook. I'd definitely make it again, especially for one of my vegan friends!

Marcy
7
5/15/2006

This was just ok. The cake had a nice flavor, but was very dry. The frosting was good, but it needed a lot of tweaking to get the flavor/consistency right (I just kept adding a little more of everything until it seemed right). I don't think I'd make this again.

MISSMOON
4
1/10/2012

I used Bailey's Mint chocolate liquor, as what was on hand. The cake was a "little" dry, because of the burn off, of the alcohol. The frosting recipe was off... it was way too thick, so I ended up mixing in a 1/2 cup of butter and more coffee to the right consistency. Over all the flavors were present.