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Jul 22, 2016

Happy Cake – Dark Chocolate Mocha

Dark Chocolate Mocha Cake

July 21st is celebrated as “National Junk Food Day!”   I mentioned to The Mister that I had no junk food in the house: no cookies, no cake, no candy, no chips!  He said, “You’ve got cake mix, you can make a cake!”  I’m so behind in making promised family cakes – I thought it was a good idea so I took out the ingredients with the intention of making my fabulous Carmel Cake.  But in reality – everyday can be a day to celebrate just being happy and alive.  It can simply be a “Happy Cake!”

Returning home later than planned, I changed my cake offering to a long time awaited favorite, Dark Chocolate Mocha Cake.  This is the one of the moistest cakes ever!  Must be something about the cocoa getting together with the boiling hot coffee that make this a match made in cake heaven.  And the frosting is to swoon over!  I really could make and eat it all by itself.  Thank God for some measure of will power!  Should you want to make your own – here’s the recipe, I hope you enjoy it as much as we do.

Dark Chocolate Mocha Cake
 
Prep time
Cook time
Total time
 
A rich Dark Chocolate Cake with the added pep of double brewed coffee. It'll definitely be a keeper in your cake rotation - maybe even becoming a family favorite!
Author:
Recipe type: Dessert
Cuisine: American
Serves: Approx 12
Ingredients
  • 2 cups sugar
  • 1-3/4 cups unbleached flour
  • ¾ cup cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling double brewed coffee
  • Dark Chocolate Mocha Frosting
  • 1 stick (1/2 cup) butter (softened)
  • ⅔ cup cocoa
  • 3 cups powdered sugar
  • ⅓ cup double brewed coffee
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350º.
  2. Grease and flour two 9 inch round baking pans.
  3. Combine dry ingredients in mixing bowl.
  4. Stir to mix completely.
  5. Add eggs, milk, oil and vanilla; beating on medium speed for 2 minutes.
  6. Stir in boiling coffee.
  7. Batter will be thin.
  8. Pour into prepared pans.
  9. Bake 30 - 35 minutes or until a wooden pick inserted in the center comes out clean.
  10. Cool for 10 minutes in the pans.
  11. Remove from pans and cool completely on wire racks.
  12. Frost with "Dark Chocolate Mocha" frosting.
  13. Cream butter and cocoa together.
  14. Alternately add powered sugar and milk, beating on medium to spreading consistency.
  15. If needed, add more coffee - a bit at a time.
  16. Stir in vanilla.
  17. Makes about 2 cups of frosting.

 

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