Chocolate cake layers are filled and frosted with a chocolate, mocha and whipped cream mixture–truly decadent!
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8 large Land O Lakes® Eggs
1 cup sugar
1/4 cup all-purpose flour
1 cup Land O Lakes® Butter, melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1 1/2 cups finely ground pecans
1/2 cup sugar
3 tablespoons cornstarch
1 1/2 cups Land O Lakes® Half & Half
1/4 cup Land O Lakes® Butter
2 (1-ounce) squares semi-sweet baking chocolate
1 tablespoon instant coffee granules
1/8 teaspoon salt
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Heat oven to 350°F. Line bottom and sides of 4 (8-inch) round cake pans with aluminum foil leaving 2-inch edge of aluminum foil; grease and flour bottoms only.
Beat eggs at medium-high speed in bowl until light and foamy. Add 1 cup sugar and flour; continue beating, scraping bowl often, until well mixed. Add 1 cup butter and 8 squares melted chocolate; continue beating, scraping bowl often, until well mixed. Add ground pecans; continue beating until well mixed.
Spoon one-fourth batter into each prepared pan; tap lightly on counter to remove any large air bubbles. Bake 15-20 minutes or until toothpick inserted in center comes out clean. (Cake top is crusty and cake may shrink while cooling.) Cool 5 minutes. Lift cakes from pans, using aluminum foil. Cool completely; remove aluminum foil. Brush edges of cake to remove crumbs.
Combine 1/2 cup sugar and cornstarch in 2-quart saucepan; stir in half & half to dissolve cornstarch. Add all remaining filling ingredients. Cook over medium heat, stirring often, 6-8 minutes or until mixture comes to a full boil. Boil, stirring constantly, 1 minute. Remove from heat. Cover surface with plastic food wrap; refrigerate 2-3 hours or until completely cooled.
Beat all topping ingredients in bowl at high speed, scraping bowl often, until stiff peaks form. Stir 1 cup topping into cooled mocha filling. (Mocha filling will be very stiff before mixing in topping.)
Place 1 cake round on serving plate. Frost top only of cake with mocha filling. Top with second cake round and frost with 1/3 mocha filling. Top with second cake round and frost with 1/3 mocha filling. Place third cake round on top of filling. Frost top with remaining 1/3 mocha filling. Top with remaining cake layer. Frost and decoratively pipe top of cake with remaining topping. Refrigerate at least 3 hours before serving. Just before serving, decorate top with sliced strawberries. Store refrigerated.
If only 2 (8-inch) round cake pans are available, bake 2 layers at a time.