Chocolate Mocha Cake With Cream Cheese Icing |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 15 |
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This rich, dark chocolate mocha cake is perfect with a nice cup of coffee. The cake recipe is adapted from one in a local newspaper, and the cream cheese icing is my own standby recipe. Ingredients:
2 cups sugar |
1 3/4 cups all-purpose flour |
3/4 cup dutch-processed cocoa powder |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 large eggs |
1 cup whole milk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 cup strong brewed coffee |
1 (8 ounce) package cream cheese, softened |
1/2 cup margarine, softened |
2 teaspoons vanilla extract |
1 (1 lb) box powdered sugar |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
2. In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
3. Stir in boiling, strong, hot coffee; batter will be thin.
4. Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
5. Cool 10 minutes, then remove cake layers from pans to wire racks.
6. While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
7. To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.
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