Mocha Cake I

Mocha Cake I

27 Reviews 2 Pics
Connie
Recipe by  Connie

“A GREAT chocolate cake.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 inch bundt cake

Directions

  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.

Share It

Reviews (27)

Rate This Recipe
SGORDON
16

SGORDON

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 !

SunnyByrd
13

SunnyByrd

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!

SRLARIO
13

SRLARIO

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.

More Reviews

Similar Recipes

Mocha Bundt Cake
(49)

Mocha Bundt Cake

Vodka Mocha Bundt Cake
(28)

Vodka Mocha Bundt Cake

Chocolate Mocha Liqueur Cake I
(30)

Chocolate Mocha Liqueur Cake I

Mocha Cake V
(14)

Mocha Cake V

Sour Cream Mocha Cake
(12)

Sour Cream Mocha Cake

Chocolate Mocha Liqueur Cake II
(9)

Chocolate Mocha Liqueur Cake II

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 563 cal
  • 28%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 66.4 g
  • 21%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mocha Bundt Cake

>

next recipe:

Vodka Mocha Bundt Cake