Hello all! Today I thought I would share with you the recipe I use for this delicious chocolate cake.  I meant to post this a while ago but I kept forgetting to get photos last time I made it. And around this house once a cake has been cut little people tend to walk by and stick their little fingers in the frosting and then it just starts looking shabby and not picture worthy. Several months ago (actually it’s probably been over a year now) I was on a search for the perfect chocolate cake recipe. I happened to find this one on the back of one of my Taste of Home issues and have been using it ever since. The frosting is especially delicious! Sometimes I will change it up and add coconut or if I’m under time constraints I will make the cake only and use chocolate ganache for frosting since it’s faster to make. Hope you enjoy!

Mocha Layer Cake: Recipe from Taste of Home

Prep: 40 min.
Bake: 30 min. plus cooling


  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups brewed coffee, cooled
  • 1-1/3 cups sour cream
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 8 squares (1 ounce each) unsweetened chocolate, melted
  • 1/2 cup brewed coffee, cooled
  • 3 teaspoons vanilla extract
  • 6 cups confectioners’ sugar
Note: This recipe makes a ton of frosting. I always have a lot left over. Although It is delicious to eat by itself, if you don’t want a ton of leftover you may want to consider cutting it in half.
Directions: In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream. Pour into three greased and floured 9 in. round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners’ sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving. 
Yield: 14-16 servings.