Cookstr.com

Café Mocha Cake

Caf Mocha Cake
This image courtesy of Mark T. Shapiro

This cake, inspired by my brother, Jon, is one of the moistest cakes ever. It has a nice light cappuccino flavor. If you want to dress up the cake further, stir up Chocolate Glaze and spoon it over the top. This cake freezes very well. To prepare a cake for the freezer, wrap it well in two layers of plastic wrap. Then cover with one layer of foil. This will keep the cake from getting freezer burn for up to 1 month. I also like to set the cake on a 10-inch (25 cm) round piece of cardboard for stability in the freezer. You can buy precut 10-inch (25 cm) cardboard cake circles at restaurant supply or cake decorating stores (or sometimes even craft stores).

Serves12

Cooking MethodBaking

CostModerate

Easy

Make Ahead RecipeYes

OccasionBuffet, Family Get-together

Recipe CourseDessert

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentElectric Mixer, Microwave

MealBreakfast, Brunch, Tea

Taste and TextureChocolatey, Sweet, Tangy

Type of DishCake

Ingredients

  • 3 cups (750 mL) all purpose flour
  • ½ tsp (2 mL) baking soda
  • ¼ tsp (1 mL) salt
  • 2 cups (500 mL) granulated sugar
  • 1 cup (250 mL) unsalted butter, at room temperature
  • 3 eggs
  • 1 cup (250 mL) sour cream
  • 2 tsp (10 mL) vanilla
  • 1 cup (250 mL) buttermilk
  • 3 tbsp (45 mL) instant coffee granules
  • 6 oz (175 g) semisweet chocolate, chopped
  • 10-inch (3 L) Bundt pan, greased

Instructions

  1. Preheat oven to 350°F (180°C).

  2. In a medium bowl, mix together flour, baking soda and salt.

  3. In a large bowl, using electric mixer, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating well.

  4. In a microwave-safe bowl, mix together buttermilk and instant coffee. Microwave on High for 20 seconds, stirring well to dissolve coffee.

  5. Add dry ingredients to butter mixture alternately with buttermilk mixture, making three additions of dry and two of buttermilk, stirring just until smooth. Stir in chocolate.

  6. Spread batter in prepared pan, smoothing top. Bake in preheated oven for 60 to 70 minutes or until a tester inserted into center comes out clean and cake starts to pull away from sides of pan. Let cake cool in pan on a rack for 15 minutes. Carefully invert cake onto rack and let cool completely.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password