Best: Chocolate Mocha Cake Recipe

Name: Best: Chocolate Mocha Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Cake-and-pastry flour; 6 cups Granulated sugar; 1/4 cupBaking pwdr; 2 tsp Salt; 2 Tbsp. Warm water; 1 Tbsp. Instant coffee granules; 3 1/3 cups Basic Cake Mix [above]; 3/4 cup Buttermilk; 1/2 cupUnsweetened cocoa pwdr, sifted; 1/2 tsp Baking soda; 1/2 cup Vegetable oil; 2 pcs Large eggs; 2 tsp Vanilla; 1 pkt Cream cheese [250g]; 2 tsp Vanilla; 1 cupIcing sugar, sifted

Servings: persons

8 cups Cake-and-pastry flour
6 cups Granulated sugar
1/4 cupBaking pwdr
2 tsp Salt
2 Tbsp. Warm water
1 Tbsp. Instant coffee granules
3 1/3 cups Basic Cake Mix [above]
3/4 cup Buttermilk
1/2 cupUnsweetened cocoa pwdr, sifted
1/2 tsp Baking soda
1/2 cup Vegetable oil
2 pcs Large eggs
2 tsp Vanilla
1 pkt Cream cheese [250g]
2 tsp Vanilla
1 cupIcing sugar, sifted

1
Basic Cake Mix:In large bowl, mix together flour, sugar, baking pwdr and salt till well combine.
2
[To store: transfer to airtight container, store in cold dry place for up to 2 months.
3
Stir well before using.]
4
Makes sufficient for 4 cakes.
5
Best: Chocolate Mocha Cake
6
In small bowl, stir water with coffee; let cold.
7
In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, buttermilk, coffee, cocoa and baking soda for 2 min.
8
Add in oil, Large eggs and vanilla; reduce speed to low and beat for 1 minute.
9
Pour into greased 9-inch square cake pan; bake in 375F 190C oven for about 35 min or possibly till cake tester inserted in centre comes out clean.
10
Let cold in pan on rack.
11
Vanilla Cream Cheese Icing:In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or possibly till blended.
12
Add in icing sugar; beat for 1-1/2 min or possibly till smooth and creamy.

2902

kcal

Calories

Fat

517

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups Cake-and-pastry flour, 6 cups Granulated sugar, 1/4 cupBaking pwdr, 2 tsp Salt, and more.

Yes, Best: Chocolate Mocha Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!