The mocha cake has the right balance of coffee and chocolate flavor. I used a 13x9 pan instead of three round pans and adjusted the baking time. The coffee frosting is delicious and tastes like caramel macchiato, but it was more of a sauce than a frosting. I am not sure if I did something wrong when making it, but it never firmed up the way a frosting should and instead soaked into the cake a bit. So I might make it again as a dipping sauce, but it did not work for me as a traditional frosting.
Delightful Mocha Cake
- 1 cup butter
- 1 1/2 cup sugar
- 1 tsp. vanilla
- 4 eggs
- 2 Tbsp. cocoa
- 3 Tbsp. instant Coffee Powder
- 1/4 cup boiling water
- 3 cups flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 3/4 cup chocolate milk
In a large mixing bowl, cream together butter and sugar until light and fluffy; add vanilla. Add eggs one at a time, mixing well after each addition. In a small bowl, blend cocoa, coffee powder, and boiling water together to make a smooth paste; add to creamed mixture. Sift together flour, baking powder, and salt. Add alternating with chocolate milk to creamed mixture, beginning and ending with dry ingredients. Pour batter into greased baking pans and bake for 25 to 35 minutes or until done. Cool in pans for ten minutes before removing cake from the pan. Once completely cool, frost. Enjoy!
Coffee Frosting
- 3 cups sugar
- 2/3 cup light corn syrup
- 1 cup light cream
- 2 Tbsp. butter
- 2 tsp. instant coffee powder
- 1/2 tsp. cinnamon
Put first three ingredients in a deep sauce pan, bring to a boil and boil until a small amount of mixture forms a soft ball when dropped into very cold water. Remove from heat and cool to lukewarm. Add remaining ingredients and beat at medium speed for five minutes or until creamy. Store, covered, in the refrigerator for at least six hours. When ready to use, put desired amount in a saucepan and heat to spreading consistency. Frost cake. Enjoy!
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