If you’ve been following my posts, I think It’s no secret to you that my family loves chocolate. The kids want it and so do I. The better half however, well, he’s got a craving like no other. And you can easily guess what it is. He craves for a different kind of “chocolate” cake.
Chocolate mocha is his weakness and that’s partly because of me. He never used to have liking for them but something has changed in the past few years. I suspect it has something to do with this cake. He’s not a cake person in general because he prefers ice cream more than any other types of desserts. Somehow, ever since I made this, he’s always wanted to have a piece every once in a while.
I really do have to laugh when he looks for it and asks if I got around to making one even passing up on my brownie refrigerator cake until I produce this one.
The other day he did muster up some courage to ask me to make it like how I manage to make dozens of cookies for the kids. When he asks, I oblige (because he seldom requests for food related things). And like all things traditional in this household, I dedicate a space for it in my kitchen wall. This is the recipe I keep for him – the one who claims no dessert will ever make him crave for food. I hope you all enjoy this as much as much as I enjoy making it for him.
Don’t forget if you are looking for an amazing (if I do say so myself) dinner recipe then you just have to try my easy caramelized baked chicken. More than fifty thousand people have shared it on Pinterest if that gives you an indication just how delicious it is.
Chocolate Mocha Cake
- 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
- Begin by preheating the oven to 350°F or about 175°C. Grease up two 9-inch cake pans (round).
- In a mixing bowl, dump in all the measured dry ingredients: flour, sugar, cocoa, baking powder, soda and salt. Mix that. Add in the oil, eggs and butter milk. Give that a go in the mixer. Next, dissolve instant coffee in hot water and add to the mixture. Beat this at medium speed for 2 minutes or until batter is smooth. Then, pour this into the prepared pans.
- Place inside of the oven and bake for 30 to 35 minutes. Use the wooden toothpick method to determine if the cake is done. When the toothpick comes out clean, it’s ready to be taken out and cooled off. Turn out into wire racks for 10 minutes to cool completely.
- Use Coffee Icing to frost the cake. After frosting, melt semisweet chocolate baking squares or chips in a double broiler. When completely melted, drizzle this on the outside edges making it run down to the sides and over the top of cake. Serve when done.