Favorite Mocha Cake

This one takes some time to make but it’s definitely worth the effort. Best if refrigerated for a day or two before serving, which gives the flavors a good chance to marry.

Favorite Mocha Cake

Jackie

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Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 58 minutes mins

Servings 16

Ingredients

  

• 1 pkg chocolate cake mix
• 1 ¾ cups sour cream
• 2 eggs
• ½ cup coffee liquer Kahlua
• ¼ cup canola oil
• 2 cups mini semisweet cho chips div
• 1 pkg 10-12 oz white baking chips
• 1/3 cup butter cubed
• 1 Tbsp instant coffee granules
• 1 tsp rum extract
• 1 envelope unflavored gelatin
• 1 ½ cups heavy whipping cream divided

Instructions

 

• Preheat oven to 350 degrees.
• Combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Stir in 1 cup chocolate chips and pour into three greased and waxed-paper lined 9-in round baking pans.
• Bake for 24-28 minutes or until toothpick comes clean when inserted in the center.
• Let cool for 10 minutes before removing to wire rack to cool completely.
• In microwave, melt remaining choc chips, white chips and butter, stir until smooth.
• Mix coffee granules with extract in very small container and zap in microwave for about 5 seconds to help dissolve granules, then stir into melted mixture.
• Transfer to large mixing bowl and let cool to room temp.
• In small saucepan, sprinkle gelatin over ¼ cup whipping cream. Let stand 1 minute.
• Heat over low heat, stirring constantly until gelatin is dissolved.
• Stir into room-temp chocolate mixture. (Will look stringy and should cool to room temp again before next step.)
• In small bowl, beat remaining 1 ¼ cups whipping cream until SOFT peaks form.
• Add to chocolate mixture and beat on high until stiff peaks form.
• After chocolate layers have COMPLETELY cooled, place bottom cake layer on a serving plate and top with half of the chocolate mixture.
• Repeat for second layer.
• Top with third cake layer.
• Frost top and sides of cake with whipped cream (2 c heavy whipped cream,
• ½ c sugar & 1 tsp vanilla, beat until stiff peaks form) or with Best Cake Icing Ever recipe (on this site).
• Refrigerate AT LEAST 2 hours, best if overnight, before serving.