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Coffee Mocha Cake with chocolate whipped cream frosting is a lovely cake, with easy-to-follow instructions. Perfect for a party or celebration! This is a very easy recipe for a chocolate coffee cake. The chocolate whipped cream frosting adds another texture dimension and of course, for all you chocolate lovers, it's an extra hit of chocolate for you! 

Coffee Mocha Cake with a chocolate whipped cream frosting is a lovely cake, with easy to follow instructions. Perfect for a party or celebration!

This coffee mocha cake has been made by many of our Lovefoodies supporters, for birthdays, celebrations and family gatherings. It's always a hit so be sure you get to make this cake soon. 

The frosting isn't overly sweet, so if you do have a very sweet tooth, add a little extra sugar. However, it's a nice taste as it is, because there is quite a bit of sugar in cake box mixes, so the sweetness is balanced out nicely. 

This recipe for Coffee Mocha Cake has been generously shared by one of our Lovefoodies supporters, Adelenne. So enjoy a slice with a nice cup of coffee!

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Recipe by Adelenne Lee

Prep Time

30 minutes

Cook Time

35 minutes

Yield

8 Persons

Ingredients

3 eggs
1 1/4 cup of freshly brewed coffee
1/2 cup canola oil
1 tsp vanilla extract
I box of Betty Crocker super moist chocolate cake

Frosting

1 1/2 cup of whipped cream
1 tsp caster or fine sugar
1/4 cup cocoa powder
3 Tablespoons Hershey chocolate sauce (optional, I just like the taste in the frosting)

Instructions

1. Heat oven to 350 F / 180 / Gas 4. Line and grease two 9 inch round tins.

2. Put cake mix and all the other ingredients in a mixer and beat at low for 30 secs. Turn to medium speed and beat for two mins.

3. Divide equally in the tins and bake for 35-40 mins or until a skewer comes out clean. Cool on wire racks.

4. For frosting, beat cream sugar and chocolate sauce till soft peaks.

5. Add cocoa powder and beat till almost stiff peaks.

6. To assemble, put one layer of the cake on a plate and spread a little frosting and put the second layer over. Use your hand to press down the two layers.

7. Spread a thin layer all over the cake to crumb coat it. Chill for 20 mins.

8. Put the remaining frosting into a piping bag and just snip the end off.

9. To decorate, make three dollops of frosting on the side of the cake. Use a small spatula to gently swipe across them. Put three more dots near to the end of this and swipe again with the spatula. Do this all around the cake.

Towards the end, just add three dots as its too near the first three that you started with. Do the same with the top, start from the outside working your way to the center.
Just add a dot of frosting in the middle of the cake to finish it.

We'd love to hear from you and what you thought of our Coffee Mocha Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Coffee Mocha Cake with a chocolate whipped cream frosting is a lovely cake, with easy to follow instructions. Perfect for a party or celebration!

Recipe Card

Coffee Mocha Cake. This is a wicked cake!!! Easy to follow recipe and here's a slice for you all to try!

Coffee Mocha Cake

Yield: 8
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Coffee Mocha Cake with a chocolate whipped cream frosting is a lovely cake, with easy to follow instructions. Perfect for a party or celebration!

Ingredients

  • 3 eggs
  • 1 1/4 cup of freshly brewed coffee
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • I box of Betty Crocker super moist chocolate cake

Frosting:

  • 1 1/2 cup of whipped cream
  • 1 tsp castor or fine sugar
  • 1/4 cup cocoa powder
  • 3 Tablespoons Hershey chocolate sauce (optional, I just like the taste in the frosting)

Instructions

  1. Heat oven to 350 F / 180 / Gas 4. Line and grease two 9 inch round tins.
  2. Put cake mix and all the other ingredients in a mixer and beat at low for 30 secs. Turn to medium speed and beat for two mins.
  3. Divide equally in the tins and bake for 35-40 mins or until skewer comes out clean. Cool on wire racks.
  4. For frosting, beat cream sugar and chocolate sauce till soft peaks.
  5. Add cocoa powder and beat till almost stiff peaks.
  6. To assemble, put one layer of the cake on a plate and spread a little frosting and put the second layer over. Use your hand to press down the two layers.
  7. Spread a thin layer all over the cake to crumb coat it.
  8. Chill for 20 mins.
  9. Put the remaining frosting into a piping bag and just snip the end off.
  10. To decorate, make three dollops of frosting on the side of the cake. Use a small spatula to gently swipe across them. Put three more dots near to the end of this and swipe again with the spatula.
  11. Do this all around the cake.
  12. Towards the end, just add three dots as its too near the first three that you started with. Do the same with the top, start from the outside working your way to the centre.
  13. Just add a dot of frosting in the middle of the cake to finish it.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 83mgSodium: 151mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 4g

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  1. I came across your recipe while taking my daily stroll through Pinterest. This cake looked so good and I had all of the ingredients, clearly a sign from the gods. (I live in a very rural area so there is no such thing as a quick trip to the store.) I must agree that this cake is scrumptious and easy to make! Thanks for posting this recipe.