Susan’S Favorite Mocha Cake Recipe

Name: Susan’S Favorite Mocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package chocolate cake mix (regular size); 1-3/4 cups sour cream; 2 large eggs, room temperature; 1/2 cup coffee liqueur; 1/4 cup canola oil; 2 cups (12 ounces) semisweet chocolate chips, divided; 1 package (10 to 12 ounces) white baking chips; 1/3 cup butter, cubed; 1 tablespoon instant coffee granules; 1 teaspoon rum extract; 1 envelope unflavored gelatin; 1-1/2 cups heavy whipping cream, divided; 2 cups heavy whipping cream; 1/2 cup sugar; 1 teaspoon vanilla extract

Servings: persons

1 package chocolate cake mix (regular size)
1-3/4 cups sour cream
2 large eggs, room temperature
1/2 cup coffee liqueur
1/4 cup canola oil
2 cups (12 ounces) semisweet chocolate chips, divided
1 package (10 to 12 ounces) white baking chips
1/3 cup butter, cubed
1 tablespoon instant coffee granules
1 teaspoon rum extract
1 envelope unflavored gelatin
1-1/2 cups heavy whipping cream, divided
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla extract

1
In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans.
2
Bake at 350u00b0 for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature.
4
In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form.
5
For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
6
Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.

1722

kcal

Calories

134

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 package chocolate cake mix (regular size), 1-3/4 cups sour cream, 2 large eggs, room temperature, 1/2 cup coffee liqueur, and more.

Yes, Susan’S Favorite Mocha Cake 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.

Susan’S Favorite Mocha Cake

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