Mochaccino Cake: Main Image

Quick Facts

Nutrition Facts

Calories 926
  Calories from Fat 449 (48%)
(80%)Total Fat 52g
(128%)Saturated Fat 26g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
(29%)Cholesterol 88mg
(28%)Sodium 664mg
(11%)Potassium 381mg
Total Carbohydrate 119g
(17%)Dietary Fiber 4g
Sugars 65g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Mochaccino Cake

Ingredients

  • Cake1 package super moist devil's food cake mix

  • 1 egg

  • 1 package chocolate instant pudding mix

  • Frosting1/2 cup freshly ground coffee beans

  • 1/4 cup cream

  • 1/2 cup butter (or margarine), softened

  • 1/2 cup solid vegetable shortening

  • 1 tsp vanilla extract

  • 4 cups sifted confectioner's sugar

  • Ganache Topping2 cups whipping cream

  • 16 oz chocolate chips or bar, chopped into small pieces

  • 1 Tbs Kahlua coffee liqueur

A scrumptious cake that will wake you up!

Directions

  • CakePrepare cake according to package directions, adding an extra egg and the package of instant pudding mix.
  • Cook in two, 9-inch cake pans and let cool.
  • FrostingGrind coffee beans and add to a coffee filter. Warm the cream but do not boil.
  • Pour the warm cream over the coffee grounds and let drain in a bowl.
  • After the cream has drained, try to press out all the cream in the coffee grounds with a spoon.
  • Cream butter and shortening together. Add vanilla and blend well. Add sugar slowly, 1 cup at a time, scraping down the sides of the bowl until all of the sugar is well combined.
  • Add the coffee-flavored cream a little at a time and beat until light and fluffy. Add enough cream until the desired consistency is achieved. Refrigerate until ready to use. Makes about six cups of icing.
  • Ganache ToppingHeat the cream over low heat. Do not let boil and pour over chocolate in a microwave safe boil. Mix until chocolate melts.
  • Add Kahlua. Cool completely.
  • Refrigerate until ready to use.
  • Cake AssemblyWhen cakes are completely cooled, level them if you need to.
  • Prepare the frosting and frost the cakes.
  • Drizzle the ganache over the top.
  • Serve with coffee and coffee-flavored ice cream.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2021.