Mocha Cake Recipe with Mocha Icing Recipe

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.

Mocha Cake with Mocha Icing Recipe

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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.

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