This is one of those recipes that I love and has been on an index card, handwritten for years. I am sure I wrote it down from a cookbook somewhere, but I honestly have no idea what book. Being a recipe hoarder, I use to write a lot of them down, long ago or have ones passed down from as far back as my Great-Grandmother, and back then I just didn’t know I should be writing down where they were from in order to credit them.
This is a well-loved cake recipe. It is fluffy, light, and unique. And all of my very best recipes start with the same ingredient. It might be in different forms, but always the same:
A helper!
Mocha Cake recipe:
Ingredients
8 eggs, separated
1 teaspoon cream of tartar
3/4 teaspoon salt
1 1/4 cup of sugar
1 tablespoon instant coffee
1 cup flour
1/3 cup hot water
1/4 semi sweet chocolate chips
Icing:
4 cups cool whip
1/4 cup semi sweet chocolate chips
1/3 cup powdered sugar
1 1/2 teaspoons instant coffee
1 teaspoon vanilla
Preheat oven to 325 degrees.
In a large bowl, whip the eggs whites, cream of tartar, and salt together until it forms soft peaks. Slowly add in 3/4 cups of sugar. Beat until it forms very soft peaks. Set aside.
In a smaller bowl, mix the egg yolks together until thick and lemon in color. Add in the remaining sugar, and beat until thick.
Put chocolate chips in a food processor. If you do not have a food processor, you can chop them finely with a knife. Dissolve 1 tablespoon of instant coffee in 1/3 cup of hot water. Add the coffee, flour, and 1/4 cup of grated chocolate to the egg yolk mixture.. beat for about a minute, just until well blended.
Fold the egg white mixture into the egg yolk mixture.
Pour into a tube, or bundt, pan, ungreased.
Bake for 50-60 minutes, until the cake springs back slightly.
Let cake cool completely.
Icing:
In a large bowl mix the 4 cups of Cool Whip, chocolate chips (again grated or chopped), powdered sugar, instant coffee, and vanilla. Beat for about a minute until stiff peaks form. Do not overbeat.
Once cake is cool, slice the cake in the middle to make 2 layers of cake. add some icing in the middle. Assemble the cake back together. Add icing on top, and sides if you like. Add some chocolate chips, grated or whole, to the top.
Store in the refrigerator.
![](https://ourwabisabilife.com/wp-content/uploads/2013/06/Mocha-Cake-with-Mocha-Icing-1-300x300.jpg)
Mocha Cake with Mocha Icing Recipe
Ingredients
- 8 eggs separated
- 1 teaspoon cream of tartar
- 3/4 teaspoon salt
- 1 1/4 cup of sugar
- 1 tablespoon instant coffee
- 1 cup flour
- 1/3 cup hot water
- 1/4 semi sweet chocolate chips
- Icing:
- 4 cups cool whip
- 1/4 cup semi sweet chocolate chips
- 1/3 cup powdered sugar
- 1 1/2 teaspoons instant coffee
- 1 teaspoon vanilla
Directions
- Preheat oven to 325 degrees.
- In a large bowl, whip the eggs whites, cream of tartar, and salt together until it forms soft peaks. Slowly add in 3/4 cups of sugar. Beat until it forms very soft peaks. Set aside.
- In a smaller bowl, mix the egg yolks together until thick and lemon in color. Add in the remaining sugar, and beat until thick.
- Put chocolate chips in a food processor. If you do not have a food processor, you can chop them finely with a knife. Dissolve 1 tablespoon of instant coffee in 1/3 cup of hot water. Add the coffee, flour, and 1/4 cup of grated chocolate to the egg yolk mixture.. beat for about a minute, just until well blended.
- Fold the egg white mixture into the egg yolk mixture.
- Pour into a tube, or bundt, pan, ungreased.
- Bake for 50-60 minutes, until the cake springs back slightly.
- Let cake cool completely.
- Icing:
- In a large bowl mix the 4 cups of Cool Whip, chocolate chips (again grated or chopped), powdered sugar, instant coffee, and vanilla. Beat for about a minute until stiff peaks form. Do not overbeat.
- Once cake is cool, slice the cake in the middle to make 2 layers of cake. add some icing in the middle. Assemble the cake back together. Add icing on top, and sides if you like. Add some chocolate chips, grated or whole, to the top.
- Store in the refrigerator.
Dolores Brister
Oh, it looks like this would be an easy recipe to convert to gluten free. Yum!
Darlene Jones-Nelson
I am not a coffee drinker and this still sounds good! I usually don’t make cakes from scratch but I do have most of the ingredients. This may be a new cake for the house. I’ll try it this next week.
Wanda Bergman
I love trying new recipes. This one looks so light and fluffy. And anything that has coffee in it HAS TO be good!! 🙂
Liz @ A Nut in a Nutshell
Looks ultra scrummy! Mmmmmm.
Ronni Keller
That’s funny you say that about recipes being written down and not remembering where from. I have probably 1000 exactly like that!! My husband and I both seem to have collected too many for our own good 🙂
That looks awesome!! Don’t think it would matter to me where you found it!
Grace Hodgin
This looks delicious and I’d love to have it with a cup of coffee. Thanks for sharing.
Tiffany C.
Your cake sounds and looks delicious. I love seeing little faces in the kitchen helping.
Kathleen Kennedy-Leon
my sister in law was just talking about mocha cakes over the weekend–I have to send this link to her to check it out–she is a great baker!! me–I open boxes and mix–LOL thanks for sharing 🙂
Stefani
Sounds and looks yummy!