Finally it’s starting to feel like fall and it’s perfect weather for a nice hot beverage. So it’s perfect that today is national coffee day and national mocha day. While pumpkin spice has invading coffee shops across the country, I still prefer traditional chocolate mochas and dessert. So I decided to make a chocolate cake from my great grandmother’s recipe box with a coffee twist.
The fudging frosting is rich and delicious. It might be too rich, but the coffee in the chocolate mocha cake helps the cake from becoming too sweet. It goes great with coffee too!
To make this chocolate mocha cake, you will need:
- 2 cups of Sugar
- 2 cups of Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 4 heaping tablespoons of Unsweetened Cocoa
- 2 sticks of Butter
- 1 cup of very strong Coffee
- 2 Eggs
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla Extract
Yes, it’s quite a few ingredients, but trust me, it is worth it. And it’s not difficult to make.
Start out by preheating your oven to 400°.
Mix sugar, flour, baking soda, cinnamon, and cocoa together. And melt the two sticks of butter and brew up so very strong coffee. The stronger the coffee the stronger the coffee flavor. I tried super strong instant coffee and it didn’t get the coffee flavor I wanted. So I recommend some super strong fresh brewed coffee.
Add in the melted butter, strong coffee, eggs, buttermilk, and vanilla extract. Mix everything together thoroughly so you get as many of the lumps out as possible. If you don’t get the batter completely smooth that ok. It will bake up just fine. The batter ends up being quite wet, but that makes for a delicious cake.
Next you will nice to grease and flour a large cake pan. Then pour the chocolate mocha cake batter into the pan and spread it around the pan so the cake is even.
Bake it in the oven at 400° for 35-45 minutes. To check if the cake is done, poke a toothpick into the middle of the cake. If it comes out clean (or with a couple cake crumbs on it) the cake is ready to take out of the oven.
While your cake is baking, you can whip up the decadent fudgy frosting. It only takes about ten minutes to make so it’s best to make it when your cake is nearly done.
For the fudgy frosting, you will need:
- 1 stick of Butter
- 4 tablespoons of Buttermilk
- 4 Tablespoons of Unsweetened Cocoa
- 1 lb Powdered Sugar
In a medium saucepan, melt the butter. Then mix in the buttermilk and cocoa and bring to a boil.
Pour in the pound of powdered sugar. Turn the heat down to medium and stir the frosting until the frosting looks chocolatey and delicious. You want the frosting nice and smooth. If your cake isn’t ready yet, turn the heat down to low and keep the frosting warm until the cake is done. Make sure you stir it fairly frequently. Because after it’s cooled it will set up into a fudge like consistency.
Pour it over the cake while both the cake and the frosting are warm. Let the cake cool, serve it up, and enjoy.
My mouth is watering just looking at it. I’ll have to make another one soon. It goes great with a hot cup of coffee and time with family and friends.
The original recipe was made in a jellyroll pan, which would be great for large parties. You’d just have to bake it for 20-25 minutes and spread the frosting thinner across the top. But I like my cake’s a bit thicker. 🙂
If you need a coffee maker to celebrate National Coffee Day and enjoy your cake, check out this versatile coffee maker at Heartland America.
The Tru Crossover Coffee Maker can make an individual cup using single serve pods or a whole carafe of coffee in drip coffee mode. So whether it’s just you or a whole party of coffee lovers, this machine has you covered.
I hope you celebrate National Coffee and National Mocha Day with the coffee of your choice and some delicious cake. With October starting next week, it will be time to start getting ready for Halloween. Next week’s a super cute DIY for your Halloween costume so stay tuned. And remember you are always welcome at Home with Heartland.