Espresso Mocha Chocolate Cake

Espresso Mocha Chocolate Cake with Beijing #ChefanieSheet

Cake recipe adapted from Epicurious' Mocha Rum Cake recipe. Frosting recipe adapted from Smitten Kitchen's recipe. Special order for artist & friend Dove Bradshaw



  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups bittersweet chocolate, chopped
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1/3 cup dark rum
  • 2 cups strong coffee
  • 2 1/2 cups of granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla extract

Chocolate Sour Cream Frosting

  • 15 oz. semisweet chocolate, chopped
  • 1 tsp. instant espresso
  • 2 1/2 cups sour cream (room temp)
  • 1/2 cup light corn syrup (to taste)
  • 1 tsp. vanilla extract


  • Preheat the oven to 300 F
  • Butter 2, 6-inch cake pans
  • In a bowl, mix dry ingredients - flour, baking soda, and salt
  • Put the chocolate and butter in a metal bowl and melt it over a bot with simmering water, stirring until smooth. Remove from heat.
  • Over the chocolate butter mixture, stir in coffee, rum, and sugar.
  • Using an electric mixer, beat in 1/3 of the dry ingredients, repeat until all the dry ingredients are mixed in.
  • Beat in eggs and vanilla until the batter is well combined.
  • Pour batter into prepared pans and bake for about 90 minutes or until the tester comes out clean.
  • While cake is baking, start on the frosting. Put the chocolate and espresso in a heatproof bowl and melt over simmering water. Stir until chocolate is melted. Remove from heat and let it cool.
  • Whisk sour cream, corn syrup, and vanilla extract until combined. Slowly add the warm chocolate and stir quickly until the mixture is uniform.
  • Let it cool in the fridge until it reaches the desired spreadable consistency. About 30 minutes.
  • Remove cake pan from the oven and let it cool.
  • Once cake is cooled, frost with Chocolate Sour Cream Frosting.
  • Apply #ChefanieSheet & enjoy!

Active Time: 45 minutes, Total Time: 2 hours 15 minutes

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