Mocha Devil’s Food Cake
This Mocha Devil’s Food Cake is simply the best chocolate cake ever! I added espresso powder to give this chocolate cake its mocha flavor. You can leave out the espresso powder and still have a delicious Devil’s Food Cake!
This cake was a huge hit at the luncheon we had for a visiting missionary. Super moist and the frosting? Oh My Gosh! YES! Creamy, fluffy and decadent. And if that wasn’t enough I drizzle a chocolate ganache over the top and added dark chocolate sprinkles to the sides. I found a box of dark chocolate sprinkles at Cost Plus World Market. I love that store!
Mocha Devil’s Food Cake
Yield:
Serves 12
Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
1 hour 15 minutes
Ingredients
For the Ganache:
- 1/3 cup semisweet chocolate pieces
- 1/4 cup heavy whipping cream
- 1 tablespoon butter
- 1 teaspoon light corn syrup
For the Cake:
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant espresso coffee powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups cold water
For the Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso coffee powder
- 1/3 cup unsweetened cocoa powder
- 6 1/2 cups confectioners' sugar
Instructions
For the Ganache:
- Add the chocolate, whipping cream, butter and corn syrup to a small microwave safe bowl.
- Heat 1 minute and stir until melted and creamy.
- Set aside to cool to room temperature.
For the Cake:
- Preheat oven to 350 degrees.
- Spray TWO 9-inch cake pans with non stick cooking spray, line the bottoms with parchment paper; spray the top of the paper with non stick cooking spray and set aside.
- In a medium bowl stir together the flour, cocoa, espresso powder, baking soda and salt; set aside.
- In a large mixing bowl beat shortening until fluffy (about 30 seconds).
- Gradually add the sugar, scrap the sides of the bowl, add eggs one at a time making sure they are incorporated; add the vanilla.
- Alternate between the cold water and the flour mixture; mix until just combined.
- Spoon batter into the prepared pans ( a little over 2 cups each), spreading evenly.
- Bake 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in pans 15 minutes.
- Remove layers from pans and cool completely on wire racks.
For the Frosting:
- In a large mixing bowl beat cream cheese, shortening and vanilla until light and fluffy.
- Add the espresso powder and cocoa powder; mix until combined.
- Gradually add 1 cup of sugar at a time and beat until smooth.
- If necessary, beat in enough milk to reach spreading consistency.
- Fill and frost cake layers with frosting.
- Spoon or pour ganache into a small zip top bag; pipe on top of the cake in a crisscross pattern.
- Press dark chocolate sprinkles on the side of the cake.
- Refrigerate until ready to serve.
Notes
This recipe is from Lady Behind The Curtain
MORE CAKE RECIPES
1. HONEY BUN CAKE 2. CARAMEL PUMPKIN TORTE 3. LEMON GOOEY BUTTER CAKE
Mmmmm – I would love a slice of this cake!
Sheryl,
That is some cake! My hubby would love, love it. Pinned.
Annamaria
I can close my eye and literally taste this moist, rich cake. Now I hope when I open them, it’s sitting before me.
This cake looks absolutely heavenly!
I’m not much of a cake person, but this looks too good to pass up!
Ohhhh yeah.. these look delicious. They are not cookies, but I would love to devour a piece of this cake. So far is winning my “I want this for my birthdate” cake award.
What a beautiful cake! It looks amazing!
Cheryl, what a gorgeous cake! Fluffy, moist chocolate cake is my absolute favorite, and that glaze drizzle takes it over the top! Pinned!
Thanks Aida!
Dear Sheryl, This cake is outrageous…It looks like absolute perfection! Pinned. xo, Catherine
Awww..Catherine you are so sweet. Thank you! 🙂
Yum! Wow! Pinned! Seriously, this looks amazing. 🙂
Thanks Dee!
Oh, I’m swooning, Sheryl! This looks scrumptious! Pinning!
Does the cake have to be placed in the refrigerator once filled and frosted?
Yes Cory, I would refrigerate the cake. 🙂
Super fantastic recipe. When I made it the frosting was darker then in the picture. I’m making it again tomorrow so hopefully the frosting will be lighter. It tastes fantastic no matter the color.
Hi Satah, The color depends on the kind of cocoa you used. If you used Dutch Cocoa or Dark Chocolate Cocoa it will be darker. I used regular unsweetened cocoa.
Would it work if I put it in bun cases and adjusted the baking time?
Hi Kay, If you are referring to cupcake liners then yes. 🙂