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Mocha Cream Cake
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4 squares unsweetened chocolate
1/2 cup hot coffee
1/2 cup sugar
2 cups sifted (sift before measuring) cake flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1 tsp. vanilla
2/3 cup milk
In the top ofa double boiler, combine chocolate and hot coffee. Stir constantly over hot, not boiling water, to melt the chocolate. Add 1/2 cup sugar;cook, stirring, 2 minutes to dissolve. Remove from heat. Cool to lukewarm.
Sift flour with soda and salt.
In a large mixer bowl, at medium speed, beat butter until fluffy. Gradually beat in 1-1/4 cups sugar, beating until very light and fluffy- 5 minutes. Add vanilla, add eggs, one at a time; beat well after each addition. At low speed, add flour mixture (in Fourths) alternately with milk (in thirds); begin and end with flour. Beat just to blend. With scraper, blend in chocolate. Turn into two Greased and floured 9 inch round cake pans. Bake at 350 degrees for about 25 minutes, or until cake springs back when lightly touched with fingertip.
MOCHA FROSTING AND FILLING:
3 cups heavy cream, chilled
1-1/2 cups sifted powdered sugar
1/2 cup sifted unsweetened cocoa
1/8 tsp. salt
2 tsp. instant coffee
Beat ingredients to a spreading consistency.
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