Description
This is a perfect combination of chocolate and coffee flavors blended together to make a rich mocha cake. The frosting is a fluffy mocha pudding and whipped topping.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup dark chocolate powdered cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 large egg whites ( I used egg whites from a carton)
- 1/3 cup very strong cooled coffee
- 1 - 2 teaspoons espresso powder (optional)
- 2/3 cup milk
- Chocolate Mocha Frosting
- 2 packages chocolate instant pudding
- 1 teaspoon espresso powder
- 2 cups milk
- 1 8oz container Cool Whip topping
Instructions
- Preheat oven to 350°F.
- Butter and flour a bundt pan. I used a very decorative pan so I made sure to really butter all the grooves.
- Whisk the flour, baking soda, salt and cocoa in a bowl until combined.
- In a mixer, cream the butter and sugar until light and fluffy.
- Add in the eggs, egg whites and vanilla and beat well.
- In a measuring cup, stir together the coffee, espresso, if using, and the milk.
- Slowly add about 1/3 portion of the dry ingredients into the butter mixture, alternating with 1/3 of the coffee and milk.
- Pour into the bundt pan and smooth the top.
- Bake the cake for 40 - 50 minutes, until toothpick inserted in the center comes out clean. Mine was done at 45 minutes.
- Cool on rack for about 20 minutes, then remove from pan to cool completely before frosting.
To make frosting:
- Whisk the instant pudding, espresso and milk in a bowl for about 2 minutes. Place in refrigerator for about 10 minutes to set.
- After the pudding has set, gently fold in the Cool Whip until combined.
- Frost the cake and sprinkle with some grated chocolate if desired.
- Store in refrigerator for up to 5 days.
Notes
* Make sure you add the dry ingredients very slowly or the powder mixture WILL go all over your counter 😆
** If you have trouble removing the cake from your bundt pan, try using a spatula to go around the edges to help loosen. I actually turned mine upside down on the cooling rack for at least 30 minutes to get the cake to come out.
This recipe was adapted from Thyme for Cooking blog