Mini Mocha Cakes HERO - It Is a Keeper
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Mocha Cake

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 6
Author: Heather McCurdy


  • 6 ounces German Chocolate
  • 1/4 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

  • Get recipe here.


  • 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.
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