![Cover Image for Mocha Cake](https://cdn.sanity.io/images/7uab8anh/production/d0c9c125c57d53c2717d89bddc5b88f04ddcee27-2500x1667.jpg?rect=0,131,2500,1406&w=1280&h=720&auto=format)
Mocha Cake
Prep Time: 19 mins
Cook Time: 35 mins
Yield: 12
Published
Last Updated
Ingredients
Cake
- 1 cup butter, softened
- 3 cups brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 2⁄3 cups all-purpose flour
- 3⁄4 cup baking cocoa
- 3 teaspoons salt
- 1⁄2 teaspoon salt
- 1 1⁄3 cups sour cream
- 1 1⁄3 cups hot coffee
Frosting
- 1⁄2 cup butter, cubed
- 3 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 5 cups powdered sugar
- 1⁄8 teaspoon salt
- 2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees | Line three 9-inch cake pans with parchment paper
Cake
- 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.
- In another bowl, whisk flour, cocoa, baking soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Carefully, stir in coffee until blended.
- Evenly pour cake batter between each cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes before removing to wire racks to cool completely.
Frosting
- In a large microwave-safe bowl, add butter and chocolates. Microwave in 15-second intervals until stir between every 15 seconds until smooth. Cool slightly.
- Add confectioners' sugar, sour cream, salt, and vanilla to the chocolate mixture and beat until smooth.
- Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Notes
You can bake the cake in a 9-by-13 cake pan as well.
You can sub out hot coffee for the hot water for an espresso-chocolate cake!