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Friday, August 26, 2016

chocolate mocha cake i

Ingredients

  • Servings: 9
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee powder
  • 1 cup hot water

Recipe

  • 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 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.

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