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

Ingredients

• 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
• 2 eggs
• 1 cup cold brewed coffee
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vinegar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.

Mocha Frosting

Ingredients

• 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

Directions

1. 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.
2. 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.

Quick Vanilla Buttercream Frosting

Here is the buttercream with color added.

I've tried my fair share of buttercreams. All have been a disappointment until this one came along. I could never get the right consistency, and when I did, and added color, it would end up looking like tie dye. I am not a crisco user, so I always used butter. I know there can be that tie dye issue sometimes because of the butter. When I found this recipe, I was so excited to try it. It worked perfectly, and looks awesome with color!
I topped my chocolate cupcakes with this, as well as my red velvet recipe for Bobby's birthday, and will use it on vanilla as well.

Ingredients:


3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
2 Tablespoons whipping cream

Directions:


1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peanut Butter Frosting

I made this frosting to go on top of a chocolate cupcake. It is amazingly tasty!

Ingredients:


1/2 cup butter, room temperature
1 cup creamy peanut butter
3 cups confectioners' sugar
1/2 cup cream

Directions


1. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining sugar. If necessary, (it will be), add more cream until the frosting reaches a good spreading consistency.