chocolate mocha cake

chocolate mocha cake dessert espresso

If I need chocolate, this chocolate mocha cake will deliver. The cake is moist and the frosting contains a shot of espresso just to make a point. It is so easy to make, travels well and keeps well too. It is great with a cup of coffee for breakfast or a glass of red wine if the setting is right. I could choose this for my birthday cake every year.

chocolate mocha cake

Print Recipe
Serves: 12 Cooking Time: 1 hour


  • 3 cups flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons soda
  • 1 teaspoon salt
  • ¾ cup oil
  • 4 tablespoons white vinegar
  • 2 teaspoons vanilla
  • 2 cups cold water
  • Mocha Frosting
  • 1 box powdered sugar (1 pound or about 3 ½ cups)
  • 1 cube softened butter
  • 1 teaspoon vanilla
  • ½ cup cocoa
  • 1 shot espresso



Preheat oven to 350°. Lightly grease a 9 x 13” rectangular pan.


Whisk the dry ingredients together in a medium-sized bowl. Whisk the vegetable oil, vinegar, vanilla and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.


Bake for 30 minutes until a toothpick inserted into the center comes out clean.


Prepare the Mocha Frosting.


Blend all ingredients. Add water to make icing spreading consistency.


Spread over cooled chocolate cake.

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  • Reply
    Kim Miles
    January 17, 2017 at 6:40 pm

    Carol, I’m going to try this in my new tiny kitchen. The recipe is vegan! – except for the butter, which I’ll swap out for Earth Balance “butter.” I’ve been craving chocolate cake for months. This looks perfect!

    • Reply
      Carol Buchan
      January 17, 2017 at 10:42 pm

      Yes Kim, I should put this dessert in a vegan category if you hold the butter, or simply dust with powdered sugar. You will have to share with me some of your favorite recipes that taste best at the beach.

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