Penn Herb Wellness Guide
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
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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered 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 2025.