Mocha Cake

Mocha Cake
From Clinton Woods, via Tasting Table

I normally don’t post on weekends, since I figure people are probably too busy doing fun weekend things to sit around and play on the internet.  And, let’s be honest, is there any better work day procrastination vehicle than catching up on your favorite blogs?  If I predict a boring Monday I make a point to deprive myself of all forms of social media over the weekend to afford myself a few extra minutes of precious procrastination time.  But alas, this isn’t just any weekend, at least for our Chicago readers.  It’s….

Snowpocalypse 2012!!!!!!!!!!!!!!!!!!!!!!!

Ok, to be fair, after the craziness that was snowpocalypse 2011, this is nothing so far.  But it’s enough to cancel people’s plans to leave their homes and I imagine that could lead to some extra pre-Monday blog reading.  And perhaps a craving for some storm-worthy treats.  There’s not much that fits the stormy weather bill better than this little delight.  It’s gooey yet spongy, with a perfect crust on top, and absolute heaven when topped with a generous amount of whipped cream.  If you’re lucky you may even have all the ingredients on hand, so by all means, stay inside and make the most of it!


  • 1 3/4 cups flour
  • 2 cup sugar
  • 1/2 cup unsweetened cocoa powder, plus more for dusting
  • 1/4 cup hot chocolate mix (the stuff in the envelopes is totally fine)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk (we used 1 cup whole milk less 1 Tbsp + 1 Tbsp white vinegar, allow to sit 5 minutes before using)
  • 2 eggs
  • 1 1/4 tsp vanilla extract
  • 1/2 cup olive oil
  • 1 cup coffee, at room temperature (we used decaf from the Whole Foods coffee bar because, confession, we don’t own a coffee maker…but any kind that you like will work)
  • 2 cups whipped cream (or just a can of it because I was too lazy to get the hand mixer out to make my own)


  1. Preheat the oven to 300 degrees.
  2. In a medium bowl whisk together the flour, sugar, cocoa powder, hot chocolate mix, baking soda, baking powder and salt.
  3. In a large bowl whisk together buttermilk, eggs, vanilla extract, olive oil and coffee.
  4. Add dry ingredients to wet, 1/3 of the dry at a time.  Whisk to combine before each addition.
  5. Arrange single serve containers on a baking sheet and spread batter across each dish.  Word to the wise, DO NOT FILL MORE THAN HALF WAY.  These puppies expand like woah.  We used eight 8-oz cocottes and boy did they overflow.
  6. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.  We did one on the shorter end and one longer and I liked the longer one better.  It got a light crust on the top which was delightful.
  7. Top each cake with whipped cream and a dusting of cocoa powder.  Serve warm.

Serves 8-10 individual and adorable desserts.

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