Best 9 Four Layer Mocha Cream Cake Recipes

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Indulge in the symphony of flavors with our tantalizing Four-Layer Mocha Cream Cake recipe. This exquisite cake is not only a visual masterpiece but also a culinary delight that will captivate your taste buds. Each layer is meticulously crafted with moist and fluffy chocolate cake, enveloped in a velvety mocha cream frosting, and adorned with rich ganache and chocolate shavings. With its decadent taste and elegant appearance, this cake is perfect for any special occasion or as a showstopping dessert to impress your loved ones.

**Explore the delectable recipes included in this article:**

1. **Four-Layer Mocha Cream Cake:** Embark on a culinary journey with our comprehensive guide to creating this stunning cake. From preparing the moist chocolate cake layers to crafting the luscious mocha cream frosting and ganache, we provide step-by-step instructions and valuable tips to ensure perfect results.

2. **Chocolate Cake:** Discover the secrets to achieving a moist and flavorful chocolate cake that forms the foundation of this delectable dessert. Our recipe includes essential ingredients and techniques to create a rich and tender cake that pairs perfectly with the mocha cream frosting.

3. **Mocha Cream Frosting:** Indulge in the velvety smoothness of our mocha cream frosting. This luscious frosting combines the richness of coffee with the sweetness of cream cheese, creating a perfect balance of flavors that complements the chocolate cake wonderfully.

4. **Chocolate Ganache:** Elevate your cake with a glossy and decadent chocolate ganache. Our recipe guides you through the process of tempering chocolate and combining it with cream to create a smooth and shiny ganache that adds a touch of sophistication to the cake's presentation.

Let's cook with our recipes!

MOCHA CAKE



Mocha Cake image

Super moist chocolate coffee mocha cake recipe, topped with mocha cream cheese frosting. Recipe includes layer, Bundt, and mini cake options.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h10m

Number Of Ingredients 23

Butter (for greasing the pan)
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour (plus 2 tablespoons)
1 cup granulated sugar
1/4 cup unsweetened cocoa powder (plus 2 tablespoons, plus extra for the pan)
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup low fat buttermilk
1/4 cup coconut oil (melted and cooloed)
1 large egg (at room temperature)
1 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
4 ounces reduced fat cream cheese (at room temperature)
3 tablespoons unsalted butter (at room temperature)
1 tablespoon brewed coffee (at room temperature or cold)
1 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
Chopped chocolate covered espresso beans (for decorating)

Steps:

  • Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
  • Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
  • In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
  • Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
  • In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

Nutrition Facts : TransFat 1 g, ServingSize 1 slice (of 10), Calories 304 kcal, Carbohydrate 49 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 3 g

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

MOCHA CREAM



Mocha Cream image

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 4

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Steps:

  • Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

MOCHA LAYER CAKE



Mocha Layer Cake image

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

LAYERED MOCHA CAKE RECIPE



Layered Mocha Cake Recipe image

Get out coffee, chocolate cake mix and instant pudding for our Layered Mocha Cake Recipe! Use this mocha cake recipe to make a scrumptious coffee dessert.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h43m

Yield 16 servings

Number Of Ingredients 11

1 cup hot water
4 tsp. MAXWELL HOUSE Instant Coffee, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1/3 cup oil
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 container (16 oz.) ready-to-spread chocolate frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Add hot water to 2 tsp. coffee granules in large bowl; stir until dissolved. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended. Pour into prepared pan. Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Melt 2 oz. chocolate as directed on package. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.
  • Use foil handles to lift cake from pan; cut crosswise in half. Stack cake layers on plate, spreading cream cheese mixture between layers. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto top and side of cake. Melt remaining chocolate; drizzle over cake.

Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 45 g, Protein 5 g

CARAMEL-PECAN MOCHA LAYER CAKE



Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

  • Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., 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, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

MOCHA ICE CREAM CAKE



Mocha Ice Cream Cake image

Categories     Cake     Coffee     Milk/Cream     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 9

26 chocolate wafer cookies (about 6 ounces), broken into pieces
3 tablespoons unsalted butter, melted
2 quarts coffee ice cream, slightly softened
1/3 cup chocolate-covered coffee beans
2 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons powdered sugar
1/2 cup plus 1 tablespoon unsweetened cocoa powder
Milk chocolate shavings

Steps:

  • Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
  • Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
  • Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

Tips:

  • Use high-quality cocoa powder to ensure a rich, chocolatey flavor.
  • Make sure the butter and cream cheese are softened to room temperature before creaming together.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cakes until a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely before assembling the layer cake.
  • Use a serrated knife to cut the cakes into even layers.
  • Spread the frosting evenly between the layers and on the sides of the cake.
  • Decorate the cake with chocolate shavings, cocoa powder, or other desired toppings.
  • Refrigerate the cake for at least 30 minutes before serving.

Conclusion:

This four-layer mocha cream cake is a decadent and delicious dessert that is perfect for any special occasion. With its moist chocolate cake layers, rich mocha buttercream frosting, and creamy chocolate ganache, this cake is sure to impress your guests. The cake is also surprisingly easy to make, so even novice bakers can give it a try. So next time you're looking for a showstopping dessert, give this four-layer mocha cream cake a try.

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