Chocolate Mocha Cake

    45 minutes

    This delicious chocolate mocha cake goes really well with a coffee icing and a drizzle of melted dark chocolate.

    122 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 2 cups (220g) white sugar
    • 2/3 cup cocoa powder
    • 1/2 cup (125ml) vegetable oil
    • 2 eggs
    • 1 cup (250g) buttermilk
    • 1 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 tablespoon instant coffee
    • 1 cup (250ml) hot water

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease two 23cm round cake tins.
    2. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, bicarb soda and salt into a mixing bowl.
    3. Dissolve instant coffee in hot water then add to mixing bowl. Beat at medium speed for 2 minutes until smooth; the batter will be thin. Pour into prepared cake tins.
    4. Bake for 30 to 35 minutes or until an inserted wooden skewer comes out clean. Cool in cake tins for 10 minutes then turn out onto racks to cool completely.

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    Reviews and Ratings
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    Reviews in English (94)


    I cut a slice of this cake with the intention of photographing it, tasting it so I could review it, then giving the rest of it to Hubs for dessert, but it didn't work out that way. Hubs had roast chicken for supper and I had...cake. After one taste I just couldn't put the fork down and ended up cleaning the plate to the last "stick to your fork" crumb. After that I just had no desire for my chicken dinner! This cake is everything you'd want a good old-fashioned chocolate cake to be - fluffy, moist and chocolatey. It's just right in every way, just what you'd expect Grandma to put before you with a tall glass of milk. Easy to mix up and satisfyingly delicious, it just doesn't get any better than this. Very much like the "Black Magic Cake" from this site. Instead of the hot water and instant coffee powder I used a cup of strong brewed coffee. (A cup for me and a cup for the cake!). Other than that, I strictly followed the recipe. My 9" layers were done in 28 minutes so watch the time closely! My only criticism of this recipe is that I didn't find simply greasing the pans adequate - I had a little trouble getting the cakes to release from the pans so I'd suggest flouring them as well. I frosted the cake with "Coffee Butter Frosting" which proved to be a perfect choice.  -  04 Feb 2010  (Review from Allrecipes USA and Canada)


    I added an extra 2 Tbsp of instant coffee (for a total of 3 Tbsp) since others had commented on the lack of coffee flavor and the flavor of the cake turned out great! The cake was a little chewy and dense for me, but others who ate it said that they loved it. I used stabilized whipped cream icing (the kind made with gelatin) and added a Tbsp of instant coffee granlues to the water/gelatin mixture.  -  08 Aug 2008  (Review from Allrecipes USA and Canada)


    I have tried dozens of scratch cake recipes and this is simply the best I've tried. The cake is easy to prepare, the texture is moist and dense, it rises beautifully and has the perfect balance of sweetness. A truly supreme cake.  -  24 Jan 2003  (Review from Allrecipes USA and Canada)