Mocha Layer Cake

Course : Cakes
Serves: 10 - 12
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1 package devils food or chocolate cake mix -- 18-1/4 ounces
1 1/3 cups brewed coffee -- room temperature
1/2 cup vegetable oil
3 large eggs
1/2 cup semisweet chocolate chips
--- FROSTING ---
1/2 cup butter or margarine -- softened
1/2 cup shortening
4 cups confectioners sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee -- room temperature, divided
1/2 cup semisweet chocolate chips

Preparation / Directions:

In a mixing bowl, combine dry cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round cake pans. Bake at 350' for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. Meanwhile, for frosting, cream butter, shortening and sugar in a mixing bowl. Beat in cocoa and extract. Add 5 tablespoons coffee, 1 tablespoon at a time, beating until light and fluffy. Spread between layers and over the top and sides of cake. In a saucepan, heat chocolate chips and remaining coffee until melted; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the side


Nutritional Information:

3694 Calories (kcal); 367g Total Fat; (85% calories from fat); 25g Protein; 110g Carbohydrate; 809mg Cholesterol; 1130mg Sodium

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