Chocolate Cake with Mocha Frosting

Chocolate therapy! This was quite easy and delicious. I didn’t have a 9 x 13 pan, as the recipe stated,  I used an 8 x 8 which increased the baking time to an hour.

It also makes a great dessert for the holidays!  Adapted from Make it Ahead by Ina Garten.

 

Chocolate Cake with Mocha Frosting

  • Servings: 12
  • Difficulty: easy
  • Print

IMG_1864

 

Ingredients

  • 12 tablespoons unsalted butter, at room temperature
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 3 extra-large eggs, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2/3 cup hottest tap water
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 2/3 cup half-and-half

 

Mocha Frosting

  • 12 ounces bittersweet chocolate
  • 3 tablespoons unsalted butter, diced at room temperature
  • 2 teaspoons instant espresso powder
  • 1 1/4 cup heavy cream
  • 1 tablespoon Kahlua
  • 1 teaspoon pure vanilla extract

 

Directions

  1. Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan. Line with parchment paper, then ease and flour.
  2. Beat the butter and sugar with an electric mixer on medium speed for about 5 minutes, until fluffy. Add the vanilla and the eggs one at a time, until batter is smooth.
  3. Sift the flour, baking soda, and salt together in a medium bowl. In an another bowl whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk till smooth. With the mixture on low speed add the flour and chocolate mixer, alternate in thirds, starting and ending with flour.  Mix thoroughly.
  4. Pour into cake pan, smooth top and bake in oven for about 30 minutes.

Mocha Frosting 

  1. place the chocolate, butter, and espresso powder in a bowl. Heat the cream to a simmer and pour over the chocolate mixture. Stir until the chocolate is melted. Stir in the Khalua and vanilla.
  2. Cover with plastic wrap and place in the refrigerator for 30 minutes.
  3. Beat the frosting with a hand held electric mixer over high speed for no more than 15 to 20 seconds or it will curdle. Spread evenly over cake.

 

Published by the fashionista cook

Self taught cook, a former high-end retail manager.

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