#19: Chocolate Mocha Cake

19 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.

Preparation time: 15 mins
Bake: 30 mins
Ready in: 45 mins
Serves: One 9 inch (22 cm) layer cake

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) white sugar
  • 2/3 cup (55 g) unsweetened cocoa powder
  • 1/2 cup (120 ml) vegetable oil
  • 2 eggs
  • 1 cup (235 ml) buttermilk
  • 2 teaspoons (9 g) baking soda
  • 1/2 teaspoon (3 g) salt
  • 1 teaspoon (5 g) baking powder
  • 1 tablespoon (3 g) instant coffee powder
  • 1 cup (235 ml) hot water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch (22 cm) round cake pans.
  2. 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.
  3. Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  4. Frost cooled cake with Coffee Icing. After frosting, melt some semisweet 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.