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.

 

Skor Bar Chocolate Cake

Skor Cake 2

I really enjoy making this cake, as it always comes out super moist.  With a little garnish of one of my favorite chocolate bars, it makes it that much more interesting for my taste buds.

Ingredients:
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 eggs
2 cups buttermilk
2 tsp. vanilla
2 cups whipping cream & 1/2 cup sugar
2 Skor bar
1 cup caramel sauce

Preheat oven to 350°F.

In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Add oil, eggs, buttermilk and vanilla and beat for 2 minutes, until well combined. Bake in 8″ x 8″ square baking pan.

Bake for about 30-40 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.

To assemble:  Use a rolling pin to smash Skor bar to small pieces (to a desired size to sprinkle).  Whip the whipping cream to stiff peak with half a cup of sugar.  Cut cake in half horizontally.

On the first layer, lather on have the whipping cream.  Sprinkle on Skor bar pieces and top with caramel sauce.  Repeat to top on the top layer.

Skor Cake

Skor Bar Chocolate Cake:  I doubled the recipe for this cake.