1/1 Photo of Mocha Dark Chocolate Cake With Cappuccino Frosting
24 hrs 35 mins
Kabwe Cook's Note:
My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!
My Private Note
Units: US | Metric
- 2 cups flour
- 1 3/4 cups white sugar
- 1 1/2 tablespoons molasses (or change sugars to 1c white, 3/4c dark brown)
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise (name brand is best in a cake)
- 1/4 cup vegetable oil
- 1 cup very hot very strong coffee
- 1 tablespoon vanilla
- 1/2 cup chocolate chips or 1/2 cup chopped candy bar
- 1Preheat oven to 350.
- 2Grease one 9x13 or two 9" round cake pans.
- 3Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- 4Add the molasses, mayonnaise, and vegetable oil. Mix well.
- 5While mixing, pour in the hot coffee.
- 6Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- 7Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- 8If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- 9Allow cakes to cool completely, even overnight, before glazing/frosting.
- 10Espresso/Coffee Glaze:.
- 11In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- 12Allow to cool to body temperature or lower.
- 13Cappuccino Frosting.
- 14Combine dry ingredients in a medium bowl.
- 15Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- 16Add vanilla to the butter/shortening mixture.
- 17To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- 18Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- 20Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- 21Allow the glaze about 5 minutes to set.
- 22Spread a generous layer of frosting on top and place the second cake.
- 23Glaze the second cake.
- 24If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- 25Frost the sides and top of the cake with remaining frosting.
- 26Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
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Nutritional Facts for Mocha Dark Chocolate Cake With Cappuccino Frosting
Serving Size: 1 (190 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 841.4
- Calories from Fat 330
- Total Fat 36.7 g
- Saturated Fat 12.4 g
- Cholesterol 30.5 mg
- Sodium 644.8 mg
- Total Carbohydrate 131.5 g
- Dietary Fiber 4.0 g
- Sugars 100.9 g
- Protein 4.9 g