Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home. Prepare the espresso. Would you like to know the tips and tricks for the BEST Italian food? Chop pecans and set aside ~. Grease and flour the sides. Once cooled, measure out 2 tablespoons of brewed espresso to add to the frosting and brush any leftovers over top of the chocolate cake layers prior to assembling. It’s an oil-based cake, so it’s really quick to come together and you can get it in the oven in 10 minutes. Fill the piping bag with the remaining frosting to pipe the rosettes on top. Sift the flour, baking powder, baking soda and salt. Simply take 4-6 ounces of chocolate and chop it up with a sharp knife. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. It’s like your favorite coffee shop drink in a cake. Baking in a bundt pan mean it’s almost fail proof just like my Lemon Yogurt cake. DIRECTIONS. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! In large bowl, combine flour, sugar, baking soda and salt. 25 %, (Toasted in a dry hot iron skillet, then chopped). Personally, I love the look of the 3-layer cake. Grease a 6 cup bundt pan. And stay in touch on Facebook, Pinterest, and Instagram for all my latest updates. Add the remaining 1 1/2 tablespoons espresso powder into the prepared frosting. Subscribe to Marcellina in Cucina to get a newsletter with recipes, tips and news delivered to your inbox. Every bite is so heavenly. Use a pastry brush to spread the leftover espresso on the chocolate cake before you assemble them. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Then press it into the sides of the cake right after frosting the cake. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar. Cake: Preheat oven to 325°F for Pyrex, or 350°F for a metal pan. When stored properly, it stays moist for several days, and that is in part due to the sour cream in the recipe. Alternate adding 2-3 cups of powdered sugar at a time with a portion of the liquid ingredients: brewed espresso, heavy cream and vanilla extract. What's not to love? In saucepan, combine butter, milk and cocoa and dash of salt. Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Then measure about 2 tablespoons of the brewed espresso to add to the frosting. Sprinkle to top with leftover chocolate. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Sign up for our newsletter to receive recipes deliver to your inbox for Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes. It's awesome as a birthday cake. Place a dollop of frosting on your cake board and place the bottom layer of cake over that. Beat until butter looks light in color. ******NOTE: Feel free to make this cake the day before you plan to serve -- as some of the reviewers have mentioned, it is even better the day after baking! Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Allow to soak into the cake. Remove from the oven and allow to cool completely. I used Tia Maria you could also use Kahlua. The mocha frosting is so dreamy. Mocha Cake drenched in coffee syrup and drizzled with chocolate is moist, decadent and a coffee lover’s dream cake! Bake for 45 minutes or until a skewer comes out clean. Julianne loves all things dessert, and shows it on her blog, Beyond Frosting. I get a lot of questions about substitutions for the sour cream. This won’t take long, maybe 10-15 minutes. In a separate bowl, sift together the dry ingredients. I am obsessed with my moist chocolate cake recipe, so it’s not so surprising how many different chocolate cakes I’ve made recently. Store in an airtight container. Level off your cakes by removing any domes. This updated recipe was published on November 19, 2016, Your email address will not be published. The contrast of the dark chocolate and mocha cake is pure dessert bliss. If you’re already a member, invite your friends to join us too! You’ll notice the cake isn’t overly sweet, and it’s more of a mild chocolate flavor that complements a sweeter a frosting. Learn how your comment data is processed. It’s whipped to perfection and bursting with coffee flavor. This frosting is flavored with a mix of strong brewed espresso and also powdered espresso. Bring to boil, reduce heat and stir ~ remove from heat and set aside. Ready to assemble and eat! Place a serving plate over the cake pan and tip the cake onto the plate. The hole in the middle means that heat rise up through the centre of the cake and it cooks evenly – no more uncooked centres! Be gentle, don’t overmix. Allow the cake to cool for 10 minutes before turning out to cool completely. Moist mocha cake recipe. You can absolutely spike your frosting for this cake with Kahlua if you want to, but if you’re looking for a kid friendly version, then just follow the original recipe.