Coffee Chocolate Cake with Mocha Cocoa Frosting

Coffee Chocolate Cake with Mocha Frosting

This was a pretty easy recipe, as most of the ingredients were in my pantry, but most of all, it was a one bowl cake mixture.  No fuss!!!  I found some almond slices and threw it into my toaster oven for a little burnt taste.  The last time I made this for my office, there were people that didn’t like the liqueur, so I substituted that with a shot of espresso from the local coffee shop.

Cake Ingredients:
1 1/2 cups sugar
1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup brewed coffee

Frosting Ingredients:
3 tbsp. butter
3 tbsp. Cocoa
4 tbsp. warm water
1 tbsp. espresso (more if desired)
1 1/2 cups powdered sugar
1 cup sliced almonds

Preheat oven to 350° F. Prepare two 8″ or 9″ round pans.  Line the bottom of your round pans with parchment paper for easy release.

In a large mixing bowl, mix together the sugar, cake flour, cocoa, baking powder, baking soda and salt.  Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the coffee mixture.

Pour into the prepared pans and bake for 30-35 minutes, or until a cake tester comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting and top with sliced almonds.  (I toasted my almond slices, for a little burnt taste)

For the frosting:
Melt butter in a saucepan on low heat.  Stir in cocoa, water and espresso.  Remove from heat.  Gradually add powdered sugar, beating slowly, until it get to your desired consistency.  Add additional water if it gets too thick.

 

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