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Mocha Chocolate Cake with Malted Caramel Icing

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I took my mother’s Chocolate Fudge cake recipe and created my own Mocha Chocolate Cake with my homemade Caramel Icing recipe. The mocha is in the cake.

This was actually the first time I had ever made my Mother’s cake. You know, we all enjoy the favorites each member of our family is famous for cooking.

My sweet daughter, a Mom of 5,  has been the one making Momma’s Chocolate Fudge Cake since Momma went to live with Jesus. Tresa does a great job with the cake. It tastes and looks exactly as her Granny made it.

I finally decided to merge my Momma’s recipe with my own caramel icing recipe but add a nice twist to both the cake itself and the icing. My new Mocha Chocolate Cake with Malted Caramel Icing was born in late July of 2014. We have been enjoying it ever since.

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Table of Contents

Ingredients

  • 1¾ Cups Sugar
  • 2 Cups Sifted Flour
  • 1 tsp. Soda
  • ½ tsp. Salt
  • 1 Cup Butter or margarine
  • 1 Cup Water
  • ¼ Cup Cocoa
  • ½ Cup Instant Cappuccino
  • ½ Cup Buttermilk
  • 2 Eggs, Beaten
  • 1 Tsp. Caramel extract

Mocha Chocolate Cake Directions

Begin by greasing and flouring two 8 inch round cake pans and set them aside while your prepare the cake batter.

Step 1

In a large mixing bowl, sift together sugar, flour, cappuccino, soda and salt then set aside.

Step 2

In a medium saucepan, combine butter, water and cocoa, stirring constantly on medium high. Bring to a rolling boil while stirring and remove from heat.

Step 3

Add the hot cocoa mixture to the dry ingredients and mix well. Stir in buttermilk, eggs and caramel extract and mix on low speed with an electric mixer for about 2 minutes until ingredients are well blended.

Step 4

Pour the cake batter into the three prepared cake pans. Divide the batter evenly between the three pans.

Step 5

Bake in preheated oven at 350° until done, about 30-40 minutes. Oven temperatures vary. The cake is done when a toothpick inserted into the center comes out clean.

Step 6

Cool in pans on a wire cooling rack for about 10 minutes before turning the cake layers out of the pans.

Then you can frost and decorate your homemade Mocha Chocolate cake.

Caramel Frosting

Get the Caramel Frosting Recipe here.

I barely got a picture before the cake vanished! This was the second one I made. I used crushed malted milk balls to decorate the sides and top edges.

The next time I made it for the big family Sunday Dinner, I doubled the recipe to make a larger cake to accommodate the crowd. The layers were thicker so the slices were thinner. I used three 9″ round cake pans.

Decorating the cake

I used this recipe for Caramel Icing and one 12 oz. box of Malted Milk Balls to decorate the cake.

Step 1

Begin by crushing a box of malted milk balls. I used my handy little electric food chopper for this step.

It took about one box of Malted Milk Balls to cover the sides of the cake.

Step 2

Frost the cake with the caramel icing.

To get the crushed malted milk balls onto the side of the cake, place plastic wrap onto the outer edges of the plate prior to placing the bottom cake layer on the plate.

You want the plastic wrap to just barely be under the cake so that removing the plastic wrap will be easy after you finish decorating. It should pull out easily with a gentle pull.

Then scoop the crushed malted milk balls all the way around the cake onto the plastic wrap. Carefully, lift the plastic wrap up and press the crushed candy onto the side of the cake.

Sounds easy, right? Not so much. Don’t get in a big hurry, be gentle. This will take a few minutes.

One baking tool which is a big help when decorating cakes is a rotating cake stand. They come in a variety of price ranges and styles.

I hope if you make this cake, you would please share your photos with me! I’d love to see how you decorate yours!

Mocha Chocolate Cake Recipe

Mocha Chocolate Cake Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Mocha Chocolate Fudge Cake with Caramel Frosting decorated with Malted Milk Balls.

Ingredients

  • 2 cups of sifted all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 cup water at room temperature
  • 1/4 cup cocoa
  • 1/2 cup instant cappuccino
  • 1/2 cup Buttermilk
  • 2 eggs beaten
  • 1 tsp. Caramel extract

Instructions

  1. Grease and flour two 8" round cake pans and set them aside.
  2. Preheat the oven to 350°
  3. In a large mixing bowl, sift together sugar, flour, cappuccino, soda, and salt then set aside.
  4. In a medium saucepan, combine butter, water, and cocoa, stirring constantly on medium-high. Bring to a rolling boil while stirring and remove from heat.
  5. Add the hot cocoa mixture to the dry ingredients and mix well. Stir in buttermilk, eggs, and caramel extract and mix on low speed with an electric mixer for about 2 minutes until ingredients are well blended.
  6. Pour the cake batter into the three prepared cake pans. Divide the batter evenly between the three pans.
  7. Bake in preheated oven at 350° until done, about 30-40 minutes. Oven temperatures vary. The cake is done when a toothpick inserted into the center comes out clean.
  8. Cool in pans on a wire cooling rack for about 10 minutes before turning the cake layers out of the pans.
  9. I used this Caramel Frosting recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Cuisine: American
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Thank you for sharing!

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24 Comments

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  3. That looks so delicious. Right now, I would totally eat that whole thing because chocolate and mocha. Yum. Thanks for sharing this one on #yuckstopshere link party. Come share more with us next week.

    Reply

    1. It’s #16 on #StoptheYuck. So sorry to hear about your cousin’s home but on a brighter note, Happy Blogiversary to you! Mine is in full swing. I hope you will enter the Giveaway!

      Reply
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  11. Oh men Shirley…that is so wrong to put such a tempting recipe post! Oh well, I guess I will just sit here and let my mouth water. Next time, invite us over to help it vanish quickly like it did at the dinner!

    Reply

  16. You really threw a kink in my diet today! 🙂 OK – caramel cake is tied with red velvet as my favorite cake of all times. And I do believe you have taken it to a whole new level by the introduction of chocolate, mocha and the malted milk balls! I’m in chocolate caramel heaven!

    I always cherish recipes from my mom, who lives in my hometown in GA and I really get a lump in my throat when I use a recipe from my grandmothers, who are both with Jesus. It’s another way of them being a part of our lives and fond memories.

    Great recipe, Shirley! Pinning!

    Reply

    1. Thanks for the Pin Alli. Momma’s are the best cooks, aren’t they! I didn’t completely reveal Momma’s recipe because I changed it up a bit so I really revealed my own. My mother was one of those ladies who didn’t always share her recipes exactly the way she prepared them herself.
      This cake is a big hit with all chocolate lovers! Please tag me on FB when you make it and share yours!

      Reply

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