A Mocha Cake for Coffee Lovers

Looking for a good dessert to have with your coffee hour, try this mocha cake. This is a cake that deserves to be served as a dessert for coffee lovers, or even as a snack.

mocha cake

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Course: Desserts

Cuisine: International

Servings: 1 9″ round cake

Calories: 393kcal

Ingredients

  • 6 eggs separated
  • 1 cup granulated sugar
  • 1/2 c. pastry flour or 1/2 cup flour- 1 tbsp. flour + 1 tbsp. cornstarch, sifted
  • 2 tbsp. lemon juice
  • 2 tsp. baking powder
  • 2 tbsp. hot water
  • 1 tsp. grated lemon rind
  • 1 tsp. instant coffee
  • 1 tsp. salt
  • Mocha Cream filling ( See link here)

Instructions

  • Sift together the flour, baking powder, and salt. Dissolve the coffee in the hot water.
  • Separate the egg yolks from the egg whites. Whip the egg yolks. Then add the lemon juice, lemon rind, and sugar. Beat until smooth. Add the coffee to the egg yolks.
  • Then fold in the sifted flour to the beaten coffee-egg yolks. Beat the egg whites until soft peaks form. Fold the egg whites into batter. Do not over mix.
  • Pour into 2-9″ wax paper lined greased and floured round cake pans. Bake in a preheated 350 degree Farenheit or 180 degrees Celcius oven for 20 minutes.
  • (For thinner layers of cake like the one I did, you can place in 3-9″ wax paper lined greased and floured round cake pans. However you will have to bake the cake for 15 minutes. If you want more layers in your cake it would be best to double the recipe.)
  • When cake is done baking, transfer to a cooling rack and cool for 10 minutes before removing from pans; cool completely. Fill and frost the cake. Decorate with chocolate.

Click the link to download PDF version of this recipe.

Click here for step by step recipe with pictures

Recipe © Simply Trini Cooking. All rights reserved

Mocha Cake

Looking for a good dessert to have with your coffee hour. This is a cake that deserves to be served as a dessert for coffee lovers, or even as a snack.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Desserts
Cuisine: International
Servings: 1 9″ round cake
Calories: 393kcal
Author: Felix

Ingredients

  • 6 eggs separated
  • 1 cup granulated sugar
  • 1/2 c. pastry flour or 1/2 cup flour- 1 tbsp. flour + 1 tbsp. cornstarch, sifted
  • 2 tbsp. lemon juice
  • 2 tsp. baking powder
  • 2 tbsp. hot water
  • 1 tsp. grated lemon rind
  • 1 tsp. instant coffee
  • 1 tsp. salt
  • Mocha Cream filling See link below

Instructions

  • Sift together the flour, baking powder, and salt. Dissolve the coffee in the hot water.
  • Separate the egg yolks from the egg whites. Whip the egg yolks. Then add the lemon juice, lemon rind, and sugar. Beat until smooth. Add the coffee to the egg yolks.
  • Then fold in the sifted flour to the beaten coffee-egg yolks. Beat the egg whites until soft peaks form. Fold the egg whites into batter. Do not over mix.
  • Pour into 2-9″ wax paper lined greased and floured round cake pans. Bake in a preheated 350 degree Farenheit or 180 degrees Celcius oven for 20 minutes.
  • (For thinner layers of cake like the one I did, you can place in 3-9″ wax paper lined greased and floured round cake pans. However you will have to bake the cake for 15 minutes. If you want more layers in your cake it would be best to double the recipe.)
  • When cake is done baking, transfer to a cooling rack and cool for 10 minutes before removing from pans; cool completely. Fill and frost the cake. Decorate with chocolate.
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