Recipes so good it oughta' be a sin!

Thursday, November 5, 2009

Chocolate Mocha Cake

IMG_3868 I was very upset over the vote on Marriage Equality in Maine. I won’t do politics on here because this is my escape from that part of my life. Let’s just say that any heartbreak calls for chocolate and lots of it!

So, I cracked open MY bible, Charleston Receipts and found a lovely recipe for a Chocolate Cake with Mocha frosting. What the heck? It sounded delicious and chocolate on chocolate was just what the doctor ordered!

This is one of those cakes the Realtors should bake when they’re showing houses. The smell of warm chocolate permeating the house at 4 in the morning was to die for! The cake itself is a lovely dark color and the frosting that uses a bit of coffee as well as cocoa is heavenly. I think you’ll really enjoy this one.

I didn’t tamper with this recipe it at all, although a little voice in the back of my head kept screaming, “Do THREE layers and make the middle white chocolate!” Alas, little voice, not today. But, I’m keeping it in mind for the future. In fact, I’ve been thinking of doing a double chocolate marbled cake with white and dark chocolate swirls. But, we’ll save that for later.

Anyway, this turned out nicely and I just had to figure out the layering to disguise the fact that one of my cake pans was slightly smaller (not quite 9” but bigger than 8” – where the heck did I find that?). So, with a little creativity we made it work. Note: I am NOT a cake decorator, it is a skill I do not possess and all attempts to educate me in that art form have failed miserably!

So, here is the Chocolate Mocha Cake. Enjoy it with love…


1/2 cup butter
2 cups brown sugar
2 eggs (beaten)
1/2 cup sour milk*
1 tsp Soda dissolved in 1/2 cup warm water
1 tsp Vanilla
2 cups Flour
1/4 tsp Baking Powder
2 oz. (2 squares) chocolate melted (I use semi-sweet)


Cream together butter and sugar. Add eggs, milk, vanilla and beat until smooth. Sift together flour and baking powder. Alternate flour mixture with milk beating until incorporated and smooth. Melt chocolate in microwave or double broiler. Allow to cool slightly and add to mixture beating until well mixed. Pour batter into two 9” round pans and bake for 30 minutes or until cake tester inserted in center comes out clean. Remove from pans and cool on wire rack.

Mocha Frosting:

3 tbls. butter (softened) 
3-6 tbls. cold strong coffee
3 cups powdered sugar
1/4 tsp. Vanilla
6 tsp. Powdered Cocoa

Cream together the powdered sugar and butter adding the cooled coffee as needed to help with creaming. Add vanilla and cocoa and beat or whip until smooth and a good consistency to frost cake. If frosting is too stiff add a bit more of the coffee.

*To make Sour Milk add a few drops of lemon juice or vinegar to the milk and allow to stand at room temperature for about 10 minutes.

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