A sensational mocha chocolate layer cake,frosted and filled with a luscious creamy mocha frosting.
Recipe: Chocolate-Mocha Cake
2/3 cup Dutch process cocoa
Stir together cocoa, 2/3 cup hot water,and 3 tablespoons coffee granules until smooth. Cool.
Stir together remaining 2/3 cup hot waterand remaining 3 tablespoons coffee granules; cool.
Beat cocoa mixture, butter, and next 3ingredients at medium speed with an electric mixer until blended.
Stir together flour and next 3 ingredients;add to butter mixture alternately with coffee, beating at lowspeed and beginning and ending with flour mixture. Beat 1 minute.Pour into 2 greased and floured 9-inch round cake pans.
Bake at 325°F (160°C) for 30 to35 minutes or until a wooden pick inserted in center comes outclean. Cool in pans on wire racks 10 minutes; remove from pans,and cool completely on wire racks. Brush layers with coffee liqueur.
Spread Mocha Frosting between layers andon top and sides of cake. Garnish, if desired.
For Mocha Frosting: Beat butter at mediumspeed with an electric mixer until creamy. Gradually add cocoaand salt alternately with liqueur, beating until blended.
Gradually add powdered sugar alternatelywith coffee and whipping cream, beating until blended.Makes about 5 cups frosting.
1 1/3 cups hot water – divided use
6 tablespoons instant coffee granules – divided use
2 sticks (1 cup) butter or margarine, softened
1 3/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coffee liqueur
Mocha Frosting:1 cup butter or margarine, softened
1 cup Dutch process cocoa
1/4 teaspoon salt
1/2 cup coffee liqueur
1 (2-pound) package powdered sugar
1/4 cup strong brewed coffee, cooled
1/4 cup whipping cream or milk
Garnish: chocolate-covered coffee beans
Makes 1 (2-layer) cake.
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