Chocolate Mocha Cake with Mocha Icing
Recipe from the Chestnut Hill Spice Shop
Ingredients:
(cake)- 3 1/2 cups ap flour
- 1 1/2 cups cocoa
- 2 tsp salt
- 2 tsp b powder
- 4 tsp b soda
- 2 cups milk + 2 Tbsp lemon juice
- 4 eggs
- 4 cups sugar
- 2 tsp vanilla
- 1 cup canola oil
- 2 cups hot coffee
(icing)
- 1 stick butter
- 1 stick margarine
- 1/2 tsp cinnamon
- 1 Tbsp coffee
- 1/2 tsp vanilla
- 1/2 cup cocoa
- 2 c powdered sugar
- splash of milk
Method:
(cake)
Preheat oven to 350 and grease and parchment 2- 9" cake pans plus at least one 12 cup muffin pan. Sift together dry ingredients in a small bowl and set aside. In the stand mixer mix oil, sugar, eggs, and vanilla. Add dry ingredients alternating with the buttermilk in a few additions. Add hot coffee all at once and mix til combined. Pour batter 3/4 full into the cake pans and muffin tins, don't over-fill. Bake 30 to 35 minutes or until cakes bounce back to the touch and a knife comes out clean. Try to let the cakes cool completely before removing them from the pan. Loosen the sides with a knife because this cake tends to stick- hence the parchment paper.
(icing)
Once the cakes have cooled beat the butter and the margarine in the stand mixer until light and creamy. Add vanilla, cinnamon, coffee, and then one at a time add the sugar and cocoa. Beat to combine in between additions. Last add the milk just to loosen up the texture.
I drew a fish on top of my cake with some melted semisweet chocolate chips mixed with butter in my piping bag. Phil caught us a lot of delicious blue fish when we were at the shore last week and cooked us an amazing meal of baked blue fish with garlic and fingerling potatoes. Thanks for the fish Phil, I hope you liked your cake!!
