Chocolate Cake with Mocha Frosting
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5.0
18 reviews
Excellent
Chocolate Cake with Mocha Frosting
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Chocolate Cake with Mocha Frosting is the perfect Sunday Dinner Dessert, a moist chocolate cake with a creamy rich Mocha Frosting. Two layers makes it even better.
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Ingredients
FOR THE CHOCOLATE CAKE
- ¼ cup unsweetened cocoa dutch processed
- ¼ cup boiling water
- ⅓ cup butter (softened)*
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1¼ cups cake flour
- 1 pinch Pinch salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup sour milk ** (room temperature) (mix 1/2 tablespoon lemon juice with 1/2 cup of milk and let sit 15 minutes)
*If you use unsalted butter then add ¼ teaspoon of salt.
** Tom make sour milk to the ½ cup of milk add ½ tablespoon of lemon juice or white vinegar, let sit 15-20 minutes before using.
MOCHA FROSTING
- ⅔ cup butter (softened) (softened)
- 3 cups icing / powdered sugar (sifted)
- 2 tablespoons unsweetened cocoa (sifted)
- 4½ tablespoons strong coffee
MILK CHOCOLATE FROSTING link below
Instructions
- Pre-heat oven 350F (180C). Grease and flour 2 8 inch cake pans.
CHOCOLATE CAKE
- In a small bowl mix together the cocoa and boiling water until completely combined. Let sit 5 minutes.
- In a large bowl cream the butter, sugar and egg until fluffy approximately 5 minutes.
- Add the cocoa mixture to the butter mixture and beat to combine.
- Sift the flour, salt, baking powder and baking soda into a medium bowl.
- Then alternately add the dry ingredients and the sour milk to the creamed mixture. Pour into the prepared cake pans and bake for approximately 20-30 minutes or until toothpick comes out clean. Let stand 5 minutes before removing from pans. Cool completely before frosting. Enjoy!
MOCHA FROSTING
- Cream butter, add sifted cocoa, then add the sugar 1/2 cup at a time, beat in the coffee one tablespoon at a time until you reach the desired constituency. Frost cooled cake. Decorate if desired.
MILK CHOCOLATE BUTTER CREAM FROSTING, if you prefer.
Notes
- For room temperature ingredients remove from the fridge approximately 1 hour before using.
- To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
- Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freezer safe bag. The cake will keep for up to 2 months in the freezer. When ready to thaw place the wrapped cake in the refrigerator to thaw completely before serving.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
64g
(21%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
66mg
(22%)
Sodium
203mg
(8%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
610IU
(12%)
Calcium
45mg
(5%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 66mg | 22% |
| Sodium | 203mg | 8% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 610IU | 12% |
| Calcium | 45mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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