Chocolate Mocha Cake | Recipes

Chocolate Mocha Cake

(17) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent (cake only without frosting)

This chocolate cake with a delicious coffee aroma is absolutely filled with flavour. You have to try it to believe it!



1 1/2 cups 375 mL Robin Hood® Best For Cake & Pastry Flour
1 1/3 cups 325 mL sugar
1/2 cup 125 mL cocoa powder
1 1/4 tsp 6 mL baking soda
3/4 tsp 3 mL baking powder
1/2 tsp 2 mL salt
3 egg whites
3/4 cup 175 mL prepared, brewed Folgers® Coffee, cooled
1/2 cup 125 mL skim milk
1/3 cup 75 mL corn syrup


2/3 cup 150 mL corn syrup
1 pasteurized egg white
3/4 tsp 3 mL Folgers Instant Coffee Crystals


  1. Preheat oven to 350°F (180°C). Grease a 9” (2.5 L) square baking dish.
  2. Cake: Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. In small bowl, whisk egg whites, cooled coffee, skim milk and corn syrup together to blend well.
  3. Add liquids to dry ingredients, whisking until smooth.
  4. Pour batter into prepared baking dish.
  5. Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool.
  6. Icing: Bring corn syrup just to a boil.
  7. Beat egg white in small bowl with electric mixer on high speed to soft peaks. Add instant coffee crystals and very gradually beat in hot syrup. Continue beating until stiff and shiny about 3 minutes.
  8. Spread over cooled cake.


  • Make sure you use pasteurized egg whites from the carton for the icing.

Nutritional Information

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