Chocolate Mocha Cake

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Yield

12 servings

Ingredients

2 cups all-purpose flour
2 cups granulated (white) sugar
2/3 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch round baking pan with Pan Release or baking spray.

Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.

Bake in the preheated oven for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, turn out onto wire cooling racks to cool completely.

Frost cooled cake with Coffee Icing. After frosting, melt some semi-sweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutritional Information

Amount Per Serving: Calories: 318; Total Fat: 11 g; Cholesterol: 36 mg; Sodium: 382 mg; Total Carbs: 53.1 g (Dietary Fiber: 2.1 g); Protein: 4.8 g

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