Chocolate-Mocha Cake Recipe
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Chocolate-Mocha Cake

1 package devil's food or chocolate cake mix for 2-layer cake
1 tablespoon instant-coffee powder or granules
1 teaspoon vanilla extract margarine or butter
1 8-ounce package cream cheese
1 3-ounce package cream cheese
3 cups confectioners' sugar
6 1-ounce squares semisweet chocolate, chopped
1 tablespoon light corn syrup coffee-bean candies for garnish
lemon leaves and strawberries for garnish

1. Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line bottom with waxed paper; grease and flour paper.

2. Prepare cake mix as label directs. Spoon batter into jelly-roll pan, spreading evenly. Bake 15 to 20 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; peel off and discard waxed paper. Cool cake completely on wire rack.

3. Prepare coffee butter cream: In cup, mix instant-coffee powder with 2 teaspoons hot tap water until coffee dissolves; stir in vanilla extract. Cut 3/4 cup margarine or butter (1 1/2 sticks) into small pieces. In large bowl, with mixer at medium speed, beat cut-up margarine or butter and cream cheese just until mixed. Add confectioners' sugar, beat at low speed just until blended. Increase speed to high; beat until fluffy, scraping bowl often. Reduce speed to medium; gradually beat in coffee mixture, scraping bowl often, just until well combined.

4. With serrated knife, cut cooled cake lengthwise into 3 equal pieces for cake layers. Place one cake layer on long platter; spread with 1/2 cup coffee butter cream. Top with second layer, then 1/2 cup coffee butter cream. Place remaining layer on top. Spoon about 1 cup butter cream into decorating bag with medium-size star tube; set aside. With metal spatula, spread sides and top of cake with remaining butter cream, making butter cream as smooth as possible. Refrigerate cake until coffee butter cream is firm and cold, about 1 hour.

5. In heavy 1-quart saucepan over low heat, heat semisweet chocolate, corn syrup, and 1/2 cup margarine or butter (1 stick) until melted and smooth, stirring frequently. Let glaze cool 5 minutes.
6. Tuck strips of waxed paper under cake to keep platter clean when glazing cake. Pour glaze along top of cake, allowing some glaze to drip down sides of cake. Refrigerate cake until glaze is set, about 15 minutes.

7. Pipe butter cream in decorating bag along top of cake to make a pretty design; garnish with coffee-bean candies. Garnish platter with lemon leaves and strawberries. Refrigerate cake if not serving right away.

Makes 16 servings


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