Oh chocolate cake. Hello my old friend. It’s been awhile. And I’ve missed you.
My late grandmother made the best chocolate-chocolate cake in the entire world. This is not that cake.
I cannot make that cake. Although, I have never tried to make that cake. Maybe someday, but I fear the disappointment of not getting it to taste exactly like hers would result in more pounds flocking to my body in pursuit of trying to get it to taste like hers. Vicious cycle, although, perhaps, an utterly tasty cycle.
I recently asked you all to tell me what you wanted to see post-wise from me and the majority of you said more desserts, so ladies and gentlemen, here’s a dessert for you and thank you so much for wanting it.
Along with chocolate cake, I have a deep and profound love for coffee. Mocha, that delightful blend of coffee, milk, and chocolate is a about as heavenly as it gets. This cake is a deep, rich chocolate sponge with the smallest hint of coffee. However, the icing is not meek, there are no subtle notes of coffee flavor. I wanted bold, no-mistaking-it, coffee taste.
If you lean towards a more milder coffee flavor, cut the espresso powder to one tablespoon. But if you’re like me…keep it at two or go all crazy and add a bit more and let me know how that tasted. Now pardon me while I go enjoy another piece of this Coffee Lover’s Chocolate Mocha Cake.
Coffee Lover's Chocolate Mocha Cake
- 3 eggs
- 3/4 cup butter
- 2 cups sugar
- 2 tsp vanilla
- 3/4 cup milk
- 1 cup strong hot coffee (use buttermilk as a substitute)
- 2 1/4 cup flour
- 3/4 tsp baking powder
- 1 tsp . baking soda
- 1 cup cocoa powder
- 1 tsp salt
Mocha Buttercream Frosting
- 2 1/2 sticks butter; softened at room temp
- 1/4 cup cream
- 1/4 cup coffee; room temp is fine
- 2 tsp cocoa powder
- 1 tsp vanilla
- 1/4 tsp salt
- 2 tbsp espresso powder
- 4 1/2 cups powdered sugar
- Pre-heat oven to 350 degrees
- Grease and flour pans (2-9" rounds or 1-9x13); set aside.
- Combine all the dry goods and sift, set aside
- Beat sugar and butter together in a mixer.
- Add one egg at at time to the mixer; stop and scrape down the sides
- Add the vanilla to the mixture.
- Slowly incorporate all the dry goods to the batter.
- Stop occasionally and scrape down the sides.
- Once all the dry goods have been add, the batter will be thick, slowly add the milk and then the coffee.
- Scrape the sides.
- Pour evenly into two rounds (or all into one pan)
- Bake for 30-35 minutes or until a toothpick comes out clean (Bake 5 minutes longer for 9x13 pan)
- Once cooked, remove from oven and allow to cool for at least 5 minutes in the pans.
- Remove from pan and allow to continue to cool on a wire rack.
- Once the cake has fully cooled, frost at will.
Mocha Butter Cream frosting
- In mixer, combine the butter, salt, and vanilla.
- Slowly add the milk, coffee, cocoa, and espresso powder.
- Once those are fully mixed together, add the powdered sugar a bit at time until all has been incorporated.
- Frost the cake in any desired manner. Or simply just grab a spoon and eat it.