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Chocolate Mocha Cake with Mocha FrostingChocolate Mocha Cake with Mocha Frosting

Chocolate Mocha Cake with Mocha Frosting

By: Christine S. - Verona, WI - 2017 Recipe Contest Submission

"Chocolate and Coffee are two flavors that go wonderfully together. This cake will be even better served with a cup of Door County Sinful Delight coffee."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Sinful Delight Coffee 10 oz. Bag Ground

Mocha Cake:

  • 1 1/2 sticks Wisconsin butter
  • 2 cups sugar
  • 1 Tbsp Vanilla
  • 3 large eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup hot water
  • 2/3 cup cocoa powder
  • 2 tsp Door County Sinful Delight Coffee powder
  • 2/3 cup half-and-half
Mocha Frosting:
  • 3 tsp Door County Sinful Delight Coffee powder
  • 12 oz. Dark bittersweet chocolate
  • 3 Tbsp Wisconsin butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla


Mocha Cake:

  1. Preheat oven to 350°F. Grease and lightly flour 9 x 13 pan.
  2. In a mixing bowl, beat butter and sugar until fluffy. Add vanilla, then beat in eggs one at a time.
  3. In a separate bowl sift flour, baking soda, baking powder and salt
  4. In another bowl whisk hot water, cocoa and coffee powder until smooth. Add half and half, then add half flour mix and chocolate mix and blend.
  5. Add rest of flour and chocolate mixes, until batter is mixed.
  6. Pour into pan. Bake 35 minutes and then let cool.
Mocha Frosting:
  1. Melt chocolate and butter in microwave 1 to 2 minutes.
  2. Stir in vanilla and add powdered sugar a little at a time until well blended.
  3. Spread on cooled cake and enjoy!