Chocolate Mocha Cake (Paula Deen)

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“I found this yummy sounding/looking recipe in her Comfort Food magazine. It was frosted with her recipe for Mocha Fudge Frosting, which I posted separately, Mocha Fudge Frosting (Paula Deen).”
READY IN:
40mins
SERVES:
8-10
YIELD:
1 9 inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
  2. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
  3. Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
  4. Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.

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