Chocolate Cake with Mocha Frosting

Chocolate Cake with Mocha Frosting

This weekend we celebrated Mr. Delish’s birthday and since he loves chocolate, a chocolate cake was in order. In my opinion, there is nothing better than weekend birthdays. The celebrations usually start on Friday and don’t end until late Sunday. This time it was extended thru Monday due to the holiday. Dinners, movies, lunches, good company and an amazing cake… what more can you ask for? The best part is I got to enjoy all the things the birthday boy did ha! 😀
Chocolate Cake with Mocha Frosting

This is not your typical cake that you see on most food blogs.  It’s not perfectly decorated since I’m terrible at making frosting look beautiful. Since I made this cake with my husband in mind (who likes less frosting) there’s not a lot of frosting to entice most readers.  I know, he could have removed the extra stuff, but regardless I kept it simple.

Making this cake was not difficult at all.  In fact, it was a breeze! I was a little concerned about the batter because it seemed more liquidy than other cakes I’ve made. I was really worried that I messed something up and perhaps added too much liquid without realizing it. As the cake baked, I began to think of a plan B in case it didn’t turn out good. Plan B = just run to the store and buy a cake!
Chocolate Cake with Mocha Frosting

To my surprise the cake turned out beautiful! I would say this is the most moist cake I have ever made. Even our sons loved this cake despite the fact that they’re not cake people (say whaaat? not cake people? Yes I agree, there are some weirdos out there like that lol). But the person I wanted to please the most was my husband of course and he LOVED it!

I hope you enjoy it as much as we did. xo, ~ana
Chocolate Cake with Mocha Frosting

Recipe by Ina Garten

Chocolate Cake

Servings 16 servings
Ana Frias
4.5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Delicious and decadent cake!
16 servings

Ingredients
  

For the cake

  • Butter for greasing the pans
  • 1 3/4 cups all-purpose flour plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Chocolate Frosting
  • 6 ounces good semisweet chocolate chopped
  • 1/2 pound 2 sticks unsalted butter, at room temperature
  • 1 extra-large egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder dissolved in 2 teaspoons of hot tap water

Instructions
 

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • In the bowl of an electric mixer, sift the flour, sugar, cocoa, baking soda, baking powder, and salt. Using the paddle attachment, mix on low speed until combined.
  • In a medium bowl, add the buttermilk, oil, eggs, and vanilla and mix well using a whisk.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 30 to 40 minutes depending on your oven (mine took 30 minutes), until a toothpick comes out clean when inserted in the middle of the cake.
  • Leave the cakes in the pans for 30 minutes to cool, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chocolate Frosting
  • Place the chocolate it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
  • Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
  • On low speed, add the chocolate and dissolved coffee to the butter mixture and mix until blended.

*Ana's Notes:

The batter will be more liquidy when mixing and this is totally normal. It will firm up as it bakes. 

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NUTRITION

Serving: 1slice | Sodium: 179mg | Sugar: 41g | Fiber: 3g | Potassium: 114mg | Cholesterol: 70mg | Calories: 430kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 5g | Saturated Fat: 11g | Fat: 24g | Protein: 411g | Carbohydrates: 53g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Chocolate Cake with Mocha Frosting

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