Here is how I do it: Use your favorite chocolate recipe and add espresso powder to the liquid to taste. You can make it as mocha as you like. If you can't find espresso powder, use instant coffee. If it isn't a powder, let it dissolve. But if you like mocha, go to amazon and get Medaglia D'Oro Espresso powder. It is so good that I have sprinkled it on top of frosting.
I love batter... much more than the baked product. So tasting batter is how I do it. I have a pile of spoons by my work station and I just taste until it is good. I feel that baking does mellow the powder and it blends so well with the chocolate batter. You really can't do it wrong.
You may be like me and like a subtle flavor. But if you order mocha cake in a restaurant or mocha gelato, you will get a very strong dose. My Hershey's chocolate cake has about a tablespoon and is subtle. I don't call this my mocha cake... it's still my chocolate cake. I think you are ok.
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