Try this Chocolate Cake W/mocha Icing recipe, or contribute your own.

Still searching for what to cook ?

Name: Chocolate Cake W/mocha Icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Instant coffee powder OR; 1/2 c Sugar; 4 1/2 c Powerdered sugar; 2 ts Vanilla extract; 2 2/3 c Cake Flour Sifted; 1 1/2 ts Baking soda; 1 Packed c dark brown sugar; 1 c Water; 3 Eggs; 1 ts Vanilla extract; 1/3 c Heavy cream; 1/4 ts Salt; 2 ts Unsweetened cocoa powder; 1/2 ts Salt; 3/8 lb unsalted butter; 4 oz Unsweetened chocolate; 1 1/2 c Buttermilk; 3/4 c Light corn syrup; 3/4 lb unsalted butter; 1 tb Vanilla extract

Find the most delicious recipes here

INGREDIENTS

3 tb Instant coffee powder ; OR
GLAZE
1/2 c Sugar
4 1/2 c Powerdered sugar
2 ts Vanilla extract
2 2/3 c Cake Flour ; Sifted
1 1/2 ts Baking soda
1 Packed c dark brown sugar
1 c Water
3 Eggs
1 ts Vanilla extract
1/3 c Heavy cream
1/4 ts Salt
2 ts Unsweetened cocoa powder
1/2 ts Salt
3/8 lb unsalted butter
4 oz Unsweetened chocolate
MOCHA ICING
1 1/2 c Buttermilk
3/4 c Light corn syrup
3/4 lb unsalted butter
1 tb Vanilla extract

Servings

INSTRUCTIONS

Sift the flour, baking soda and salt together in medium bowl, set aside. Place brown sugar in large bowl of electric mixer; beat on high about 10 secs. to break up sugar. Add butter, beat until mixture is consistency of wet sand, about 1 min. Beat in the eggs one at time until well blended, about 10 secs. each time. Add corn syrup and vanilla, beat until smooth, about 5 secs. Beat in the cooled chocolate until well blended and smooth about 3 - 5 mins., scrapiing bowl sides well. Add flour mixture and buttermilk alternately to chocolate mixture, beginning and ending with flour and beating after each addition just until smooth. Pour equal amounts of the batter into three 8" round greased and lightly floured cake pans (1 1/2" deep). Bake at 350 until centers spring back when lightly pressed, about 35 - 40 mins. Remove cake layers from pans to a wire rack and glaze while still hot. Cool thoroughly. Spread generously with icing between layers and on top and sides. Glaze: In a small saucepan, combine water and sugar, bring to a boil. Remove from heat and stir in vanilla. With a pastry brush, brush hot glaze over the surface and a little on the sides of erach cake layer, using all the glaze. Makes about 1 cup glaze. Mocha Icing: Cream butter in large bowl of electric mixer on high speed until very creamy, about 2 mins. Gradually add the sugar and beat until smooth, about 3 mins. In a separate bowl, combine 1/3 c of the cream and the remaining ingredients, stirring until thoroughly dissolved. Add cream mixture to the butter mixture. Beat until well blended and sugar is completely dissolved, about 5 mins., scraping bowl well. Thin with a little more cream if desired. Makes enough frosting for one 3-layer cake. Posted to recipelu-digest Volume 01 Number 176 by MickieX@aol.com on Oct 28, 1997

NOTES

Alert editor

Chocolate Cake W/mocha Icing

3 tb Instant coffee powder OR
 GLAZE
1/2 c Sugar
4 1/2 c Powerdered sugar
2 ts Vanilla extract
2 2/3 c Cake Flour Sifted
1 1/2 ts Baking soda
1 Packed c dark brown sugar
1 c Water
3 Eggs
1 ts Vanilla extract
1/3 c Heavy cream
1/4 ts Salt
2 ts Unsweetened cocoa powder
1/2 ts Salt
3/8 lb unsalted butter
4 oz Unsweetened chocolate
 MOCHA ICING
1 1/2 c Buttermilk
3/4 c Light corn syrup
3/4 lb unsalted butter
1 tb Vanilla extract

Sift the flour, baking soda and salt together in medium bowl, set aside.    Place brown sugar in large bowl of electric mixer; beat on high about 10  secs. to break up sugar. Add butter, beat until mixture is consistency of  wet sand, about 1 min.    Beat in the eggs one at time until well blended, about 10 secs. each time.  Add corn syrup and vanilla, beat until smooth, about 5 secs. Beat in the  cooled chocolate until well blended and smooth about 3 - 5 mins., scrapiing  bowl sides well.    Add flour mixture and buttermilk alternately to chocolate mixture,  beginning and ending with flour and beating after each addition just until  smooth. Pour equal amounts of the batter into three 8" round greased and  lightly floured cake pans (1 1/2" deep). Bake at 350 until centers spring  back when lightly pressed, about 35 - 40 mins.    Remove cake layers from pans to a wire rack and glaze while still hot. Cool  thoroughly. Spread generously with icing between layers and on top and  sides.    Glaze: In a small saucepan, combine water and sugar, bring to a boil.  Remove from heat and stir in vanilla. With a pastry brush, brush hot glaze  over the surface and a little on the sides of erach cake layer, using all  the glaze. Makes about 1 cup glaze.    Mocha Icing: Cream butter in large bowl of electric mixer on high speed  until very creamy, about 2 mins. Gradually add the sugar and beat until  smooth, about 3 mins.    In a separate bowl, combine 1/3 c of the cream and the remaining  ingredients, stirring until thoroughly dissolved. Add cream mixture to the  butter mixture. Beat until well blended and sugar is completely dissolved,  about 5 mins., scraping bowl well. Thin with a little more cream if  desired. Makes enough frosting for one 3-layer cake.    Posted to recipelu-digest Volume 01 Number 176 by MickieX@aol.com on Oct  28, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (5128g)
Recipe Makes: 1

Calories: 17949
Calories from Fat: 8985 (50%)

Amt Per Serving		% DV

	Total Fat 998.4g	1331 %
	Saturated Fat 598.9g	2995 %
	Monounsaturated Fat 287.6g
	Polyunsanturated Fat 45g
Cholesterol 4324.6mg		1331 %
Sodium 4092.6mg		141 %
Potassium 11207.7mg		295 %
Total Carbohydrate 2256.8g		664 %
	Dietary Fiber 171.2g	685 %
	Sugars, other 2085.5g
Protein 320.6g		458 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 17949

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe