Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| unsweetened cocoa powder (sifted): 2/3 cup |
| vegetable oil: 1/2 cup |
| eggs: 2 |
| buttermilk: 1 cup |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| baking powder: 1 tsp |
| instant coffee: 1 Tbl |
| water: 1 cup (hot) |
Chocolate Mocha Cake I
Credit: AllRecipes
User rating:
"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."
-
Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- 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.
- 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.
- 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.