Mocha Coffee Cake Recipe

Thanks to Jason (Twitter handle = @headyhopzhead) and his wife for submitting this recipe for mocha coffee cake that, as Elysia said, “was sinfully delicious…Fabulous cake that pairs well with some of my husband’s favorite beers!”

 

Ingredients

1 package (18-1/4 ounces) chocolate cake mix
1-3/4 cups sour cream
2 eggs
1/2 cup coffee beer [1/2 cup = 4 fl. oz, so 1/3 of a bottle of Breakfast Stout or KBS...you'll want to measure the CBS out as it will be hard to estimate with a 750mL bottle] OR coffee liquor
1/4 cup canola oil
2 cups (12 ounces) semisweet chocolate chips, divided
1 package (10 to 12 ounces) white baking chips
1/3 cup butter, cubed
1 tablespoon instant coffee granules
1 teaspoon rum extract
1 envelope unflavored gelatin
1-1/2 cups heavy whipping cream, divided

WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup sugar
2 teaspoons Vanilla Extract

  

Directions

In a large bowl, combine the cake mix, sour cream, eggs, coffee beer (or liquor), and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans.

Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature.

In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form.

For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.

Place bottom cake layer on a serving plate; top with half of the chocolate mixture.

Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.

Yield = 16 servings

We’re just loving getting recipes in from those of you that have been submitting! Please feel free to email me any recipes of dishes that you made using our beer, and it just may appear on our blog (attaching pictures will help your cause): sarah [at] foundersbrewing [dot] com. Cheers!

 

3 thoughts on “Mocha Coffee Cake Recipe”

  1. Taking an extremely hard to attain bottle of KBS or CBS and using it in a cake instead of drinking it is just wrong, no matter how delicious the cake turns out.

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