Vanilla-Mocha Café Cake with Cherries Jubilee Sauce

Mocha Cake with Cherry Sauce Recipe

This luscious cake can be made in three easy steps. The combination of vanilla, coffee, and chocolate extracts translates to sensational flavor, and the yogurt keeps the cake very moist. If you experiment with different kinds of vanillas, be careful with Tahitian—it should be used only in dishes that won’t be exposed to high heat, otherwise it will lose some of its delicate flavor.–Nielsen-Massey Vanillas

LC Extracts To The Third Power Note

Three different extracts—vanilla, coffee, and chocolate—lend complexity to this moist mocha cake. Exponential extracts. You know, to the third power.

Special Equipment: 12-cup Bundt pan

Mocha Cake with Cherry Sauce Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Serves 12 to 16


  • For the cake
  • 2 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup plain yogurt
  • 1 cup cooled brewed black coffee
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Coffee Extract
  • 1 teaspoon Chocolate Extract
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • For the cherry sauce
  • Two 21-ounce cans sweet cherries in heavy syrup
  • 1/4 cup brandy
  • 1/4 cup firmly packed dark brown sugar
  • 1 teaspoon Chocolate Extract
  • 2 teaspoons Vanilla Extract


  • Make the cake
  • 1. Preheat the oven to 350°F (175°C). Coat a 12-cup Bundt pan with nonstick cooking spray.
  • 2. Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract, and chocolate extract in a bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda, and salt. Beat on medium speed for 2 minutes. The batter will be thin.
  • 3. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Cherries Jubilee Sauce.
  • Make the cherry sauce
  • 4. Combine the cherries, brandy, brown sugar, chocolate extract, and vanilla extract in a large saute pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens.
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