Chocolate Cake with Mocha Frosting
User Reviews
5
Chocolate Cake with Mocha Frosting
Description
The cake batter starts by mixing dutch-processed cocoa powder with boiling water, which intensifies the chocolate flavor. Butter, sugar, and egg are creamed for a fluffy base, then the cocoa mixture is incorporated, followed by sifted flour, salt, baking powder, baking soda, and sour milk made by curdling milk with lemon juice. The batter is baked in two 8-inch pans until a toothpick comes out clean, cooled completely, then layered with mocha frosting.
Mocha frosting is crafted by creaming butter with sifted cocoa, gradually adding powdered sugar, and blending in strong coffee until reaching desired consistency. This frosting complements the chocolate cake with coffee notes and creamy texture, creating a balanced dessert.
The cake's texture is tender with fine crumb and a moist crumb from the sour milk while the frosting adds richness and a slightly bitter contrast, suitable as a dessert or celebratory cake.
Storage notes emphasize keeping the cake unfrosted at room temperature up to 3 days or refrigerated up to 5–6 days wrapped tightly, with freezing options up to two months wrapped securely. Using homemade cake flour substitution improves tenderness in the crumb.
Ingredients
FOR THE CHOCOLATE CAKE
- ¼ cup cocoa powder unsweetened dutch processed
- ¼ cup water boiling
- ⅓ cup butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1¼ cups cake flour
- 1 pinch salt pinch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup sour milk mix 1/2 tablespoon lemon juice with 1/2 cup of milk and let sit 15 minutes, room temperature
*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
- 3 cups powdered sugar icing, sifted
- 2 tablespoons unsweetened cocoa powder sifted
- 4½ tablespoons coffee strong
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
- Use room temperature ingredients for proper mixing by removing them from the fridge about 1 hour before starting.
- To substitute cake flour, replace 2 tablespoons of all-purpose flour with cornstarch per cup, sifting together for a fine texture.
- Keep unfrosted cake at room temperature in an airtight container for up to 3 days; refrigerate tightly wrapped for up to 5–6 days.
- For longer storage, freeze the wrapped cake in a freezer-safe bag for up to 2 months; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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