I wanted to share recipes that have been passed down to me, as well as new recipes that I find.
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Monday, August 22, 2011
Dark Chocolate Cake/Mocha Frosting
I posted a chocolate cake a little while ago. While it's tasty, it's a little dry to me. When I found this recipe, I was nervous to try it, but I went ahead. I topped it with a mocha icing. This was/is THE BEST chocolate cake recipe I've ever found and made. Seriously amazing. If you are looking for a chocolate cake, look no further. This is the one to make. You can put any icing you want on top, I was wanting mocha, but I know the buttercream would taste just as good.
Dark Chocolate Cake
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup butter
1 1/2 teaspoons vanilla extract
4 1/2 cups confectioners' sugar
4 tablespoons milk
3/4 cup unsweetened cocoa powder
1 tablespoon instant coffee powder
1 cup hot water
To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.