Mocha Chocolate Cake

This is a fabulous cake! A melding of chocolate, mocha and cream cheese flavors 🙂 Without frosting, the cake alone is also very delicious. Chocolate ganache also makes a wonderful topping for this cake.

Summary

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Course dessert
Cuisine english
Yield 15 serving
Cooking Time 160 minutes
Total Time 160 minutes

Ingredients

Cake

Unsalted Butter

1 Cup

Brown Sugar

3 Cups

Egg

Vanilla Extract

3 Teaspoons

All Purpose Flour

3 Cups

Cocoa Powder

3/4 Cup

Baking Soda

3 Teaspoons

Salt

1/2 Teaspoon

Coffee Black

1 1/2 Cups

Sour Cream

1 1/3 Cups

Frosting

Cream Cheese

12 Ounces

Unsalted Butter

6 Tablespoons

Chocolate Bittersweet

6 Ounces

Coffee Black

6 Tablespoons

Vanilla Extract

2 Teaspoons

Sugar Confectioners

4 1/2 Cups

Steps

Preheat oven to 350°F. Make sure that butter is at room temperature. In a large bowl, cream butter and brown sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine all the dry ingredients - flour, cocoa, baking soda and salt.
Prepare black coffee with triple the strength of a normal black coffee. I used 3 tsps of coffee powder to prepare 1 cup coffee. Let your coffee cool down.
Add to creamed mixture alternately with cooled coffee and sour cream, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean.
Frosting :- In a large bowl, beat cream cheese and butter until fluffy.
Prepare coffee in the same manner. Beat in the chocolate, cooled coffee and vanilla until blended.
Adjust confectioners sugar quantity according to your desired sweetness. Gradually beat in confectioners' sugar.
Place one cake layer on a serving plate. Spread the filling. Repeat layers. Top with remaining cake layer. Spread frosting over top and sides of cake. Cover and refrigerate until serving.