Menu Enter a recipe name, ingredient, keyword...


Dark Chocolate Cake with Mocha Frosting


Google Ads
Rate this recipe 4.5/5 (34 Votes)
Dark Chocolate Cake with Mocha Frosting 1 Picture


  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 2 cups sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1 teaspoon vanilla extract
  • 1 cup Dunkin' Donuts® Dunkin' Dark® Coffee, brewed strong*, cooled to room temperature
  • 1 (2 lb.) package powdered sugar (about 7 1/2 cups), sifted
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup Dunkin' Donuts® Dunkin' Dark® Coffee, brewed strong*, cooled to room temperature
  • 2 teaspoons vanilla extract
  • 2 to 3 tablespoons milk
  • Chocolate decorator sprinkles


Servings 12
Adapted from


Step 1

HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray. Line pans with parchment paper. Coat with no-stick cooking spray.
For Dark Chocolate Cake: COMBINE flour, sugar, cocoa, baking soda, baking powder and salt in large mixing bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes with electric mixer. Stir in cooled coffee. Pour into prepared baking pans.
BAKE 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans and place on cooling rack to cool completely.
For Mocha Frosting: COMBINE powdered sugar, cocoa and salt in a large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake. Garnish with chocolate decorator sprinkles.
TIP To Make Strong Brewed Coffee: Measure 4 heaping tablespoons Dunkin' Donuts® Dunkin' Dark Roast ground coffee and 12 ounces cold water into a drip coffeemaker.

Review this recipe