Dark Mocha Chocolate Cake Recipe
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Summary
Ingredients
1 tablespoon butter or margarine
2 tablespoons fine, dry breadcrumbs
4 (1-ounce) squares unsweetened chocolate
1/2 cup water
1/4 cup instant coffee granules
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup milk
1 teaspoon vanilla extract Cinnamon-Cream Frosting
Directions
Grease two 8-inch cake pans with 1 tablespoon butter; sprinkle breadcrumbs on bottom and sides of pans.
Set aside.
Combine chocolate, water, and coffee granules in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cream 1/2 cup butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, and beat well.
Combine flour and next 3 ingredients.
Add to creamed mixture alternately with milk, beating at low speed of electric mixer, beginning and ending with flour mixture.
Do not over beat.
Pour batter into prepared cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Cinnamon-Cream Frosting between layers and on top of cake only.
Serve at once, or refrigerate until ready to serve.
Set aside.
Combine chocolate, water, and coffee granules in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cream 1/2 cup butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, and beat well.
Combine flour and next 3 ingredients.
Add to creamed mixture alternately with milk, beating at low speed of electric mixer, beginning and ending with flour mixture.
Do not over beat.
Pour batter into prepared cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Cinnamon-Cream Frosting between layers and on top of cake only.
Serve at once, or refrigerate until ready to serve.
