Mocha Upside Down Cake Recipes

MOCHA LAYER CAKE

Mocha Layer Cake image

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13

Ingredients

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Steps:

In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA CAKE

Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

MOCHA UPSIDE-DOWN CAKE

Mocha Upside-Down Cake image

Handed down from my grandmother, this family favorite disappears as soon as it's cool enough to eat.

Provided by Lisa Proctor

Categories Desserts Cakes Upside-Down Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 (1 ounce) square unsweetened chocolate
½ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
1 cup cold, strong, brewed coffee
½ cup brown sugar
½ cup white sugar
¼ cup unsweetened cocoa powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
Combine butter and unsweetened chocolate in a microwave-safe bowl; heat in the microwave until melted, 20 to 30 seconds. Stir milk and vanilla extract into chocolate mixture.
Mix flour, 3/4 cup white sugar, baking powder, and salt together in a separate bowl; stir in chocolate mixture until batter is smooth. Pour batter into the prepared pan.
Stir coffee, brown sugar, 1/2 cup white sugar, and cocoa powder together in a bowl; pour over batter.
Bake in the preheated oven for 30 minutes. Cool cake in the pan for 10 minutes. Turn cake onto a serving platter.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 53.6 g, Cholesterol 7.9 mg, Fat 4.9 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 169.9 mg, Sugar 40.4 g

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