This is what you have to do to finish up you Chocolate Mocha Cake. 
Make the sumptuous filling!
Ingredients:
3/4 cups butter, softened
1 pound confectioners’ sugar
1/4 cup cocoa
1/3 cup cooled strong coffee diluted in water
Procedure:
1. Beat butter until light and fluffy.
2. Add sugar and cocoa alternately with coffee until smooth.
3. This makes about 2 1/2 cups, good for 2 pans of Chocolate Mocha Cakes.
Be a bakingwhiz!
What is it with mocha that makes us just love it? I know of someone who says he loves this cake flavor among all others. But hey, he ain’t a coffee lover and yet he loves mocha cake. Basically, the main ingrediendt there is coffee. Coffee and chocolate makes the mocha flavor come to life.
And so I say to him, “You don’t know that it’s actually a mix of chocolate and mocha?”
Bewildered.
Some things actually become BEST when they’re together… Right sweetest? *wink*
Ingredients:
2 1/2 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
1 3/4 cups sugar
3 pieces large eggs (stored at room temperature)
1/2 cup cocoa powder
Procedure:
1. Sift together flour, baking soda and salt.
2. In a separate bowl, combine vegetable oil and buttermilk.
3. In a separate bowl, beat sugar and eggs until light and fluffy at high speed using an electric mixer. Shift to low speed and blend in cocoa.
4. Beat in flour mixture alternately with buttermilk mixture, beating after each addition until smooth and creamy.
5. Pour batter into prepared two 9 x 1 1/2 inch layer cake pans.
6. Allow to cool after baking before spreading on the Mocha Cake Frosting.
Indulge!
Baking Temperature: 350 degrees celcius
Baking Time: 30 to 35 minutes
