These Chocolate Mocha Cakes are a recipe of pure decadence, and unbelievably, it’s gluten-free. Who can resist moist chocolate layers smothered in raspberry cream cheese frosting?
The chocolate mocha cake recipe is a to-die-for rich chocolaty espresso cake topped with freshly made raspberry cream cheese frosting. It is the perfect romantic date night dessert.
IF you love easy desserts that taste like a million bucks, check here for more.
MORE CHOCOLATE RECIPES YOU MIGHT LIKE
Brownie Chocolate Crinkle Cookies | Crock Pot Chocolate Pretzels Clusters | Blueberry White Chocolate Cookies
What We Love About This Mocha Cake Recipe
The mocha chocolate cake just looks so elegant. Additionally it taste like something you would get in a five star restaurant, however it is simple and easy to make.
- 30 Minute Decadent Dessert: Only 30 minutes to make this magnificent treat.
- Easy Ingredients: All found in pantry.
- Party Worthy: Any dinner party guest will be enthralled by this simply elegant dessert.
Ingredient Notes
- German Chocolate: Try to find the best chocolate that you can for exceptional flavor.
- Espresso Powder: It truly enhances the taste of the chocolate.
Equipment Needed
How to Make Mocha Cake
These are the basic steps for making Mocha Cake Please refer to the recipe card below for more detailed instructions.
STEP 1: PREHEAT OVEN
First, preheat oven to 400 degrees and then melt chocolate and butter together.Stir in sugar. Next, in a separate bowl, gently beat egg sand add to chocolate mixture and whisk in instant coffee and vanilla.
STEP 2: BAKE
Fill wrappers 1/3 full and bake. Cool and then remove cake from wrappers.
STEP 3: ASSEMBLE
Then place one cake upside down. Spread layer of raspberry cream cheese frosting over it.Top with second cake and next frost with raspberry cream cheese frosting. Finally, top with a fresh raspberry.
Prep and Storage Tips
HOW TO MAKE THIS MOCHA CHOCOLATE CAKE RECIPE AHEAD OF TIME
Prepare the mocha cakes ahead of time and freeze in an airtight container until you are ready to serve. Thaw in the fridge overnight and assemble.
HOW TO STORE THIS MOCHA CAKE RECIPE
Air is the enemy to cake, it dries it out therefore store in an airtight container.
Frequently Asked Questions about Mocha Cake
Of course, use whatever berry that you can get the freshest or the one that you prefer.
Really it is important for your chocolate to cool before mixing it with the eggs to prevent the mixture from cooking the eggs.
Just mix the ingredients until blended, do not over mix. Also, do not overbake, check with a toothpick and bring out as soon as they are done as oven temperatures vary.
You can make your own, however, these sauces work wonderfully.
*Torani Dark Chocolate Sauce
*Ghirardelli Premium Sauce
*Hershey’s Syrup
Expert Tips for Making This Chocolate Mocha Cake Recipe
- Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add Edible Gold: A shining dessert with these edible gold flakes.
- Bigger: Make the dessert bigger by staking three cakes for even more impact.
- Edible Glitter: Make the dessert sparkle with edible glitter.
- Whole Cake: If you prefer, make a full size cake using round cake pans and follow the same directions.
What to Serve with Chocolate Mocha Cake
- Homemade Vanilla Ice Cream
- Stabilized Whipped Cream
- Mocha Latte
Did you try this recipe?
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Chocolate Mocha Cake
Ingredients
- 6 ounces German Chocolate
- ¼ cup butter, salted
- 2 large eggs + 2 large egg yolks
- 5 tablespoons white or raw sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee, dry
Raspberry Cream Cheese Frosting
Instructions
- Preheat oven to 400 degrees.
- Melt chocolate and butter together.
- Stir until smooth.
- Stir in sugar.
- In separate bowl, gently beat eggs.
- Add to chocolate mixture and whisk in until smooth.
- Gently mix in instant coffee and vanilla.
- Fill greased muffin tins or silicon cupcake holders approximately 1/3 full.
- Bake 7-10 minutes, until toothpick comes out clean.
- Cool and remove from wrappers.
- Place one cake upside down.
- Spread layer of raspberry cream cheese frosting over it.
- Top with second cake.
- Frost with raspberry cream cheese frosting.
- Drizzle chocolate syrup over.
- Top with a fresh raspberry.
- Serve.
Expert Tips
- Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add Edible Gold: A shining dessert with these edible gold flakes.
- Bigger: Make the dessert bigger by staking three cakes for even more impact.
- Edible Glitter: Make the dessert sparkle with edible glitter.
- Whole Cake: If you prefer, make a full size cake using round cake pans and follow the same directions.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
Loved these, the perfect make-at-home treat. I thought the coffee would deter the kids, but alas they kept coming back to try some more of mine 🙂
What a delicious flourless chocolate mocha cake recipe! Perfect timing too because my raspberries have just started ripening.