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Mocha Devil Cake
Mocha Devil Cake is a rich, chocolate-forward dessert infused with the warmth of coffee and cocoa. The pairing of bittersweet chocolate with brewed coffee creates a deep mocha flavor that balances sweetness with a hint of bitterness. This cake was a classic of mid-20th century baking, reflecting the era’s love of cocoa-based “devil’s food” cakes enhanced with coffee. Its unique name comes from the darker, more indulgent chocolate profile compared to traditional sponge cakes. The fluffy egg white fold-in method lightens the crumb, while the mocha frosting ties it all together with a smooth and aromatic finish. Perfect for coffee lovers, this cake shines at birthdays, gatherings, or an elegant dessert table.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

Cake:

  • ¼ cup butter
  • 1 cup sugar
  • 2 egg yolks
  • ½ cup sour milk (or buttermilk)
  • 1 tsp baking soda
  • 1 ¼ cups flour
  • ½ tsp baking powder
  • ½ cup Baker’s chocolate (cut up and dissolved in boiling water)
  • 2 egg whites (beaten stiff)
  • 1 tsp vanilla

Mocha Frosting:

  • ¼ cup butter
  • 1 ½ cup confectioners’ sugar
  • 3 tsp cocoa
  • 3 tsp vanilla
  • 3 tbsp strong coffee

Instructions
 

Step 1: Prepare Chocolate

  • Cut Baker’s chocolate into small pieces. Dissolve in enough boiling water to create a smooth mixture. Let cool.

Step 2: Cream Butter and Sugar

  • In a large mixing bowl, cream butter and sugar until light and fluffy.

Step 3: Add Egg Yolks

  • Beat in egg yolks one at a time until fully combined.

Step 4: Mix Dry Ingredients

  • In a separate bowl, whisk flour, baking soda, and baking powder together.

Step 5: Add Sour Milk

  • Gradually add sour milk to the butter mixture, alternating with dry ingredients.

Step 6: Incorporate Chocolate

  • Stir in the cooled melted chocolate and vanilla.

Step 7: Fold in Egg Whites

  • Gently fold in stiffly beaten egg whites until no streaks remain.

Step 8: Bake

  • Pour batter into two greased and floured cake pans. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted comes out clean.

Step 9: Make Frosting

  • Cream butter with confectioners’ sugar. Add cocoa, vanilla, and coffee. Beat until smooth and spreadable.

Step 10: Assemble

  • Allow cakes to cool completely. Spread frosting between layers and over top and sides.

Tips

  • Use 8-inch round pans for traditional two layers as implied by the card.
  • “Moderate oven” typically means 350°F (175°C); check doneness at 22 to 25 minutes.
  • Sour milk can be made by adding 1 teaspoon vinegar or lemon juice to milk and resting 5 minutes.
  • Fold beaten egg whites gently into batter to maintain light texture.
  • Line pans with parchment for easier layer removal.
  • Cool layers completely before icing to prevent melting the mocha frosting.
  • Add an extra teaspoon of strong coffee to deepen mocha flavor.
  • If frosting is too thick, thin slowly with drops of hot coffee; if too thin, add confectioners’ sugar.
  • For a stronger chocolate note, use dark cocoa in the icing.
  • Decorate with shaved chocolate or chopped nuts if desired.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 170mgPotassium: 130mgFiber: 2gSugar: 30gVitamin A: 320IUCalcium: 50mgIron: 2mg
Keyword chocolate cake, coffee flavored, heirloom recipe, homemade cake, layer cake, mocha cake, old-fashioned cake, vintage
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