Chocolate Cake with Mocha Frosting
This is a classic cake, rich and simple to make. I get compliments on it all the time, and it is the basis for the Chocolate Yogurt Cake.
Calories per serving:
Ingredients
For the Cake
- 2 cups sugar
- 1-3/4 cups *all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1 tsp instant coffee
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Mocha Frosting
- 1 stick Unsalted Butter
- 1 tsp Pure Vanilla Extract
- 1 tsp Instant Coffee
- 1 box Powered Sugar
- 1/4 cup or less whole milk
- 1 tsp Unsweetened Hershey’s Cocoa
Instructions
For the Cake
- Heat oven to 350°F. Grease two 9 inch cake pans, line with parchment paper, then grease and flour that as well. In a pinch, you can use wax paper.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To Make the Frosting
- Beat the butter until it is soft and fluffy.
- Add the vanilla and coffee and continue to beat.
- Slowly start adding the powdered sugar a little at a time.
- When you notice that the frosting has begun to ball up like a dough, it is time to add the milk. Do not add it all at once, just a little at a time until you have the right consistency.
- Add the cocoa and continue to beat until the cocoa is completely incorporated.
Notes
Quick notes for the cake
You will not be able to taste the coffee. It just makes the chocolate more chocolate tasting.
You will not be able to taste the coffee. It just makes the chocolate more chocolate tasting.
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