Chocolate Mocha Cream Cake #ChocolateCakeDay

Chocolate Mocha Cream Cake
Chocolate Mocha Cream Cake
Smooth creamy mocha pudding spread between two rich, dark chocolate cake layers. A dessert sure to satisfy any chocolate lover!
Happy National Chocolate Cake Day! You’re smiling aren’t you? I know I am.
Someone just has to say, “chocolate cake” and my eyes light up. Add a bit of coffee flavor and I’m in heaven.
Chocolate Mocha Cream Cake
My Chocolate Mocha Cream Cake didn’t last long. Every time my guy opened the fridge, I heard, “Chocolate cake!” Then Mr Willpower would add, “Maybe I’ll have a little slice after dinner.” He actually would only have a little slice. I made up for his discretion. 😉
I hope you agree that Chocolate Mocha Cream Cake has a place on your dessert plate!

Chocolate Mocha Cream Cake

Yield: 8 to 10 servings

Serving Size: 1 slice

Ingredients

    Cake
  • 1 cup sugar
  • 1 cup flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 teaspoon coffee extract or espresso powder
  • 1/2 teaspoon vanilla
  • Pudding
  • 6 tablespoons sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup cream
  • 1 1/2 ounces unsweetened chocolate
  • 3 egg yolks
  • 1/2 teaspoon coffee extract
  • 1/2 teaspoon vanilla
  • Frosting
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1/2 cup vegetable shortening
  • 4 tablespoons water divided

Instructions

    Cake
  • Place all ingredients in a mixing bowl and beat batter on medium speed for three minutes. Pour into 2 greased and floured 6-inch cake pans or 1 8-inch pan. Bake at 350 for approximately 30 minutes until inserted toothpick comes out clean. Cool on rack.
  • pudding
  • Place sugar, cornstarch, salt, cream and chocolate in a double boiler. Bring to a boil, stirring constantly. Boil for about 1 minute until chocolate is melted and mixture is hot.
  • Temper eggs by adding a little hot mixture to yolks. Add tempered eggs into mixture. Cook until pudding thickens and eggs are completely cooked, about 2 minutes. Remove from heat and add coffee and vanilla. Chill.
  • Frosting
  • Beat together sugar, cocoa, shortening and 2 tablespoons of water until smooth. Adjust water or sugar to desired consistency.
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Chocolate Mocha Cream Cake

Thank you Camilla from Culinary Adventures with Camilla for hosting our #FestiveFoodies Chocolate Cake event!

Get your Chocolate Cake on with over a dozen wonderful chocolaty cakes from #FestiveFoodies !

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