Dark Mocha Chocolate Cake Recipe
Summary
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Breadcrumbs | 2 Tablespoon | |
| Unsweetened chocolate square | 4 Ounce | |
| Water | 1⁄2 Cup (8 tbs) | |
| Instant coffee granules | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Baking powder | 2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 1762 Calories from Fat 780
% Daily Value*
Total Fat 90 g138.5%
Saturated Fat 54.1 g270.4%
Trans Fat 0 g
Cholesterol 354.2 mg118.1%
Sodium 625.3 mg26.1%
Total Carbohydrates 228 g75.9%
Dietary Fiber 14.3 g57.1%
Sugars 105.1 g
Protein 32 g64.4%
Vitamin A 38.1% Vitamin C 1%
Calcium 64.3% Iron 103.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
