Best 7 One Bowl Chocolate Mocha Cream Cake Recipes

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Calling all chocolate and mocha enthusiasts! If you're looking for a delectable dessert that combines the rich flavors of chocolate and coffee, then this one-bowl chocolate mocha cream cake is the perfect recipe for you. With its moist and fluffy chocolate sponge cake layers, creamy mocha frosting, and rich chocolate ganache topping, this cake is sure to satisfy your sweet tooth cravings. So preheat your oven, gather your ingredients, and let's embark on a culinary journey to create this decadent masterpiece in just one bowl!

Here are our top 7 tried and tested recipes!

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

ONE BOWL CHOCOLATE CAKE III



One Bowl Chocolate Cake III image

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.

Provided by shirleyo

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 11

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g

ONE-BOWL CHOCOLATE CAKE



One-Bowl Chocolate Cake image

Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield Serves 12

Number Of Ingredients 13

Softened unsalted butter, for pans
1 1/2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
3/4 cup low-fat buttermilk, room temperature
3/4 cup hot tap water
2 teaspoons pure vanilla extract
6 tablespoons vegetable oil
Chocolate Frosting for One-Bowl Chocolate Cake

Steps:

  • Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
  • Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
  • Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

ONE-BOWL CHOCOLATE MOCHA CREAM CAKE



One-Bowl Chocolate Mocha Cream Cake image

"Cake is my favorite dessert - especially frosted cake." So says Anna Ginsberg from Austin, Tx. The recipe was found on cookinglightcentral.com. I didn't include cooling time for cake in the recipe, that will vary according to the weather and humidity. I am so glad Anna Ginsberg chose to share this recipe and that we were able to make this delicious cake!

Provided by Manami

Categories     Dessert

Time 45m

Yield 1 baking dish, 16 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
1 cup granulated sugar
1 cup dark brown sugar
3/4 cup unsweetened cocoa (I used Hershey's)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee (I used Cuban coffee)
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsel (I used a combination of Hershey's & Netsle's)
cooking spray
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7 ounce) jar marshmallow creme
1 (8 ounce) container frozen light whipped dessert topping, thawed
1/3 cup light chocolate syrup (Hershey's Lite Syrup)
almonds, toasted and chopped fine

Steps:

  • TO PREPARE CAKE:.
  • Preheat oven to 350°F.
  • Combine flour and next 6 ingredients(through salt) in a large bowl.
  • Add mayonnaise and oil beat with a mixer at low speed until well blended.
  • Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
  • Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
  • Bake for 30 minutes or until wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • TO PREPARE MOCHA CREAM:.
  • Combine water and granules in a large bowl stir until granules dissolve.
  • Add marshmallow creme; beat with a mixer at low speed until smooth.
  • Fold in whipped topping.
  • Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.

Nutrition Facts : Calories 317.5, Fat 9.6, SaturatedFat 2, Cholesterol 5.4, Sodium 367.8, Carbohydrate 57.1, Fiber 2.1, Sugar 36.9, Protein 2.9

ONE-BOWL CHOCOLATE MAYONNAISE CAKE WITH MOCHA FROSTING



One-Bowl Chocolate Mayonnaise Cake With Mocha Frosting image

Just wait until you taste this cake, it's so easy to make the complete cake is mixed in one just bowl, this cake so rich and moist it's a chocolate-lover's dream! I use the mocha frosting for many other cakes also, it's to die for! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 14-16 serving(s)

Number Of Ingredients 16

2 cups flour
3/4 cup sugar
1 cup dark brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup mayonnaise
4 tablespoons vegetable oil
1 cup hot strong brewed coffee
1 tablespoon vanilla
1/2 cup miniature semisweet chocolate chips
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7 ounce) jar marshmallow cream
1 (8 ounce) container cool whip frozen whipped topping, thawed

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • For the cake; combine the flour, both sugars, baking powder, baking soda and salt in a large mixing bowl; add in the mayonnaise and oil, beat on medium speed of an electric mixer until thoroughly combined.
  • Carefully and slowly add in the hot brewed coffee and vanilla; beat until blended (about 1 minute).
  • Add in the mini chocolate chips; mix to combine.
  • Pour the batter into prepared baking dish.
  • Bake for about 30 minutes, or until cake tests done.
  • Cool completely on a wire rack.
  • For the mocha frosting; in a large bowl combine the boiling water with the coffee granules; stir until the granules completely dissolve.
  • Add in the marshmallow cream; beat on low speed until smooth.
  • Using a spatula fold in the Cool Whip topping.
  • Spread over the top of the completely cooled cake.
  • Sprinkle with chocolate shavings if desired.
  • Cut into slices and serve.
  • Delicious!

Nutrition Facts : Calories 407.2, Fat 16.3, SaturatedFat 6.4, Cholesterol 4.4, Sodium 400.4, Carbohydrate 65.4, Fiber 2.4, Sugar 40.9, Protein 3.5

Tips:

  • Mise en Place: Ensure you have all your ingredients measured and ready before you start baking.
  • Use Quality Ingredients: Fresh butter, eggs, and high-quality chocolate will result in a tastier cake.
  • Don't Overmix the Batter: Overmixing can lead to a dense, tough cake. Mix just until the ingredients are combined.
  • Bake at the Right Temperature: Follow the recipe's recommended oven temperature and baking time precisely.
  • Cool Completely Before Frosting: Allow the cake to cool completely before frosting it. This will prevent the frosting from melting.

Conclusion:

The One-Bowl Chocolate Mocha Cream Cake is a decadent and delicious treat that is perfect for any occasion. With its rich chocolate flavor, creamy mocha frosting, and moist texture, this cake is sure to be a hit. Its ease of preparation, thanks to the one-bowl method, makes it an ideal choice for busy bakers or those new to baking. Remember to follow the tips provided to ensure a successful baking experience, and feel free to customize the cake with your favorite toppings or decorations. Happy baking!

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