Chocolate cake
Dark and rich, this cake is as chocolaty as a classic devils’ food layer cake but comes together like a simple quick bread. It is a versatile recipe that can be baked and frosted in a 9 by 13 inch pan for game-day parties or casual celebrations. Or, it can be made into a two-layer showstopper like the one above. The whipped cream base yields a soft, light frosting and the hint of espresso complements the chocolate cake.

Chocolate cake
Chocolate Cake with Mocha Cream Frosting
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Chocolate cake
Chocolate Cake with Mocha Cream Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Ingredients
Chocolate Cake
  • 1 tablespoon unsalted butter softened
  • 2 cups all-purpose flour
  • 1 cup natural unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 1 cup light brown sugar lightly packed
  • 1/4 cup canola oil
  • 4 ounces unsweetened chocolate melted and cooled
  • 2 large eggs
  • 1 tablespoon instant espresso powder
  • 2 teaspoons pure vanilla extract
Mocha-Cream Frosting
  • 2 cups heavy cream
  • 1/2 cup natural unsweetened cocoa powder
  • 1/2 cup confectioners' sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon table salt
Instructions
  • Make the cake: Preheat the oven to CONVECTION/BAKE 350°F. Grease a 9-by-13-inch cake pan with the softened butter and set aside. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together the milk, granulated sugar, brown sugar, oil, chocolate, eggs, instant espresso, and vanilla extract until smooth. Pour the liquid ingredients into the dry ingredients and whisk together until completely combined.
  • Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack to let the cake cool.
  • Make the mocha whipped cream: In a large bowl, combine 2 cups heavy cream, 1⁄2 cup unsweetened natural cocoa powder, 1⁄2 cup confectioners’ sugar, 2 tablespoons instant espresso powder, 1 teaspoon vanilla extract, and 1⁄4 teaspoon salt. Using an electric mixer, beat on low speed until frothy, about 30 seconds, then gradually increase the speed to high and continue to beat until stiff peaks form, 11⁄2 to 2 minutes.
  • Assemble the cake: Transfer the cooled cake to a work surface so that the long side faces you. With a serrated knife, cut the cake in half, then horizontally into 2 even layers. Place 1 cake layer on a rimless platter or cake plate. To keep the platter (or plate) neat while you frost the cake, place 4 strips of waxed or parchment paper under the 4 sides of the cake. Spread 11⁄2 cups of the mocha whipped cream on top of the cake layer, then place the second cake layer gently on top. Spread the top and sides of the cake with the remaining mocha whipped cream. Remove the waxed paper strips, cut into wedges, and serve.
Recipe Notes

For this cake, be sure to buy natural cocoa powder instead of Dutch-processed. Dutch-processed cocoa has a darker color and a richer, less acidic taste. It reacts with baking powder and baking soda differently than natural cocoa powder, so the cocoa powders are not interchangeable in recipes that rely on these leaveners.


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