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Chocolate-Mocha Cake recipe

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
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

  • 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.

    Makes 1 (2-layer) cake.

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