Triple Chocolate Mocha Cake Recipe

Name: Triple Chocolate Mocha Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Sugar; Light Brown Sugar; 2 cups all-purpose flour; Dark Cocoa; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons baking powder; Cinnamon; 2 large eggs; Chocolate Milk; Hot Fudge Topping; Unsalted Butter; Vanilla; Water; Instant Espresso Powder

Indulge in this decadent Triple Chocolate Mocha Cake, a surprisingly easy recipe that delivers intense chocolate flavor! Accidentally using dark cocoa powder resulted in an unbelievably rich and moist cake – so dark, it's practically black! Perfect for cupcakes, which freeze beautifully, or as two 8" round/square cakes, or a 9x13" pan. Warning: it's *very* chocolatey! This recipe is perfect for chocolate lovers who want a richer, more flavorful alternative to boxed mixes.

Prep Time 20 mins

Cook Time 55 mins

Calories 345.4 kcal

Protein 10g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Triple Chocolate Mocha Cake

Sugar
Light Brown Sugar
2 cups all-purpose flour
Dark Cocoa
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Cinnamon
2 large eggs
Chocolate Milk
Hot Fudge Topping
Unsalted Butter
Vanilla
Water
Instant Espresso Powder

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How to Make Triple Chocolate Mocha Cake

Preheat oven to 350°F (175°C). Line a muffin tin with 24 cupcake liners, or grease and flour two 8" round cake pans, a 9x13" pan, or prepare your desired pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, coffee, and milk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips.
Fill cupcake liners or cake pans about 2/3 full.
Bake for 20-25 minutes for cupcakes, or 30-35 minutes for 8" cakes, or 40-45 minutes for a 9x13" cake, or until a toothpick inserted into the center comes out clean. Adjust baking time as needed based on your oven and pan size.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost as desired (although the richness of the cake makes frosting optional!).