Chocolate Mocha Cake I
Description
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Ingredients
•
2 cups all-purpose flour
•
2 cups white sugar
•
2/3 cup unsweetened cocoa powder
•
1/2 cup vegetable oil
•
2 eggs
•
1 cup buttermilk
•
2 teaspoons baking soda
•
1/2 teaspoon salt
•
1 teaspoon baking powder
•
1 tablespoon instant coffee powder
•
1 cup hot water
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
2
Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
3
Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
4
Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.