Moist, tender and espresso-flavored,
this is a coffee lover's chocolate cake.
Chocolate
Mocha Cake
- 2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk*
1 cup strong black coffee or 2 teaspoons powdered instant coffee
plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
- Heat oven to 350°F
(175°C). Grease and flour two 9-inch round baking pans or
one 13 x 9 x 2-inch baking pan.
- In a large bowl, stir
together sugar, flour, cocoa, baking soda, baking powder and
salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on
medium speed of mixer 2 minutes (batter will be thin). Pour batter
evenly into prepared pans.
- Bake 30 to 35 minutes
for round pans, 35 to 40 minutes for rectangular pan or until
wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Frost as desired.
Makes 10 to 12 servings.
*Or place 1 tablespoon
white vinegar in a measuring cup and add milk to equal 1 cup.
Allow to set for 2 to 3 minutes before using.
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