Best 2 Moist Mocha Cake Recipes

Indulge in the symphony of flavors that is the Moist Mocha Cake, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable treat is the epitome of moistness, boasting a texture that melts in your mouth like a whisper of heaven. The rich mocha frosting, a symphony of coffee and chocolate, envelops the cake in a luscious embrace, creating a harmonious blend of bittersweet decadence. Dive into the depths of this culinary delight and experience a journey of exquisite flavors that will leave you craving more.

Venture beyond the classic Moist Mocha Cake and explore a myriad of tantalizing variations that ignite your culinary curiosity. Embark on a taste adventure with the luscious Red Velvet Mocha Cake, where vibrant red velvet layers intertwine with the irresistible mocha frosting, creating a visual and gustatory spectacle. Delight in the symphony of textures and flavors as you savor each bite of this indulgent creation.

For those seeking a touch of elegance, the White Chocolate Mocha Cake awaits your indulgence. Picture pristine white chocolate ganache cascading over layers of moist mocha cake, a symphony of flavors that evokes a sense of pure bliss. Each forkful is a testament to the harmonious balance between sweetness and richness, leaving you utterly captivated.

Prepare to be swept off your feet by the Gluten-Free Mocha Cake, a testament to the boundless possibilities of culinary artistry. This delectable treat caters to those with dietary restrictions, offering a taste of pure heaven without compromising on flavor or texture. Indulge in the symphony of flavors as the moist mocha cake mingles with the rich, gluten-free frosting, creating an unforgettable experience.

Let's cook with our recipes!

MOIST MOCHA CAKE

Moist Mocha Cake image

Provided by Ellie Krieger

Categories dessert

Time 50m

Yield 16 servings (1 serving equals 1 square)

Number Of Ingredients 21

Ingredients

Cooking spray
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups lowfat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners' sugar
1 teaspoon espresso powder dissolved in 1 teaspoon hot water
1 teaspoon coffee liqueur or vanilla
1 small square chocolate

Steps:

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
While cake is cooling, make the frosting:
Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

SUPER MOIST MOCHA CREAM CAKE -- 13 X 9 PAN OR TWO 9-INCH LAYERS

Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers image

My MIL's recipe -- Another cake from the great state of Texas that my family has enjoyed for about 40 years -- This cake is made with more butter, and 1 cup of sour cream, instead of the 1/2 cup called for in most recipes here on Zaar. NOTE: Feel free to make this cake the day before you plan to serve -- as some of the reviewers have mentioned, it is even better the day after baking! Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes!

Provided by KerfuffleUponWincle

Categories Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 17

Ingredients

1 cup brewed coffee
1 cup butter (two sticks equal 1/2 pound)
5 tablespoons cocoa
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs (beaten)
1 cup sour cream (one 8-ounce container)
1 teaspoon vanilla
1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa
1 dash salt
4 cups confectioners' sugar (one pound box, sifted)
1 teaspoon vanilla
1 cup pecans (Toasted in a dry hot iron skillet, then chopped)

Steps:

Cake:.
Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
In large bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla ~ stir in cooled cocoa mixture ~ batter will be thin.
Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
Chocolate frosting:.
In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.
Remove from heat and add confectioners sugar ~ beating well.
Add vanilla and chopped TOASTED pecans.
Spread on cake while still warm.

Nutrition Facts : Calories 565.5, Fat 28.4, SaturatedFat 14.3, Cholesterol 94.8, Sodium 364.9, Carbohydrate 75.4, Fiber 1.9, Sugar 58.9, Protein 5.1

Tips:

For the best flavor, use high-quality coffee. Freshly brewed coffee will give your cake the most intense flavor.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
You can also use instant coffee powder to make this cake. Just dissolve 1 tablespoon of instant coffee powder in 1/4 cup of hot water before adding it to the batter.
If you want a chocolate mocha cake, add 1/2 cup of cocoa powder to the batter.

Conclusion:

This moist mocha cake is the perfect dessert for any coffee lover. It's rich, chocolatey, and has just the right amount of coffee flavor. The frosting is smooth and creamy, and it complements the cake perfectly. This cake is sure to be a hit at your next party or gathering.