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5.0 from 18 votes

Chocolate Cake with Mocha Frosting

Chocolate Cake with Mocha Frosting is the perfect Sunday Dinner Dessert, a moist chocolate cake with a creamy rich Mocha Frosting. Two layers makes it even better.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 servings
Calories: 438 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CHOCOLATE CAKE
  • ¼ cup unsweetened cocoa dutch processed
  • ¼ cup boiling water
  • ⅓ cup butter (softened)*
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • 1¼ cups cake flour
  • 1 pinch Pinch salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup sour milk ** (room temperature) (mix 1/2 tablespoon lemon juice with 1/2 cup of milk and let sit 15 minutes)
*If you use unsalted butter then add ¼ teaspoon of salt.
** Tom make sour milk to the ½ cup of milk add ½ tablespoon of lemon juice or white vinegar, let sit 15-20 minutes before using.
MOCHA FROSTING
  • ⅔ cup butter (softened) (softened)
  • 3 cups icing / powdered sugar (sifted)
  • 2 tablespoons unsweetened cocoa (sifted)
  • 4½ tablespoons strong coffee
MILK CHOCOLATE FROSTING link below

Instructions

    Cup of Yum
  1. Pre-heat oven 350F (180C). Grease and flour 2 8 inch cake pans.
CHOCOLATE CAKE
  1. In a small bowl mix together the cocoa and boiling water until completely combined.  Let sit 5 minutes.
  2. In a large bowl cream the butter, sugar and egg until fluffy approximately 5 minutes.
  3. Add the cocoa mixture to the butter mixture and beat to combine.
  4. Sift the flour, salt, baking powder and baking soda into a medium bowl.
  5. Then alternately add the dry ingredients and the sour milk to the creamed mixture.  Pour into the prepared cake pans and bake for approximately 20-30 minutes or until toothpick comes out clean.  Let stand 5 minutes before removing from pans.  Cool completely before frosting.  Enjoy!
MOCHA FROSTING
  1. Cream butter, add sifted cocoa, then add the sugar 1/2 cup at a time, beat in the coffee one tablespoon at a time until you reach the desired constituency.  Frost cooled cake.  Decorate if desired.  
MILK CHOCOLATE BUTTER CREAM FROSTING, if you prefer.

Notes

  • For room temperature ingredients remove from the fridge approximately 1 hour before using.
  • To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
  • As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
  • Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freezer safe bag. The cake will keep for  up to 2 months in the freezer. When ready to thaw place the wrapped cake in the refrigerator to thaw completely before serving.

Nutrition Information

Calories 438kcal (22%) Carbohydrates 64g (21%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 12g (60%) Cholesterol 66mg (22%) Sodium 203mg (8%) Potassium 129mg (4%) Fiber 1g (4%) Sugar 50g (100%) Vitamin A 610IU (12%) Calcium 45mg (5%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 438

% Daily Value*

Calories 438kcal 22%
Carbohydrates 64g 21%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 66mg 22%
Sodium 203mg 8%
Potassium 129mg 3%
Fiber 1g 4%
Sugar 50g 100%
Vitamin A 610IU 12%
Calcium 45mg 5%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.