Chocolate Mocha Cake

Scratch cake with wonderful chocolate and coffee blending.

Chocolate Mocha Cake


  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee powder
  • 1 cup hot water


  2. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  3. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  4. Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  5. As we all know from my previous chocolate cake recipe, lots of protein from the cocoa. And then there arws the eggs and buttermilk~ all sounds nutritious to me!

Comments (3)


It took me a couple tries to get this recipe to work for me (turned out to be pan/proportion issues - not taste). I have got rave reviews each time I have made it.

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