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Recipes
Ina's Chocolate Cake with Mocha Frosting

17 INGREDIENTS • 13 STEPS • 1HR 5MINS

Ina's Chocolate Cake with Mocha Frosting

Recipe
4.3
3 ratings
This chocolate cake is it. You'll never have to look any further! The icing is light and airy and compliments the rich chocolatey cake wonderfully.
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Ina's Chocolate Cake with Mocha Frosting
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This chocolate cake is it. You'll never have to look any further! The icing is light and airy and compliments the rich chocolatey cake wonderfully.
1HR 5MINS
Total Time
$1.63
Cost Per Serving
Ingredients
Servings
12
us / metric
Cake
Baking Soda
1 tsp
Baking Soda
Water
2/3 cup
Hot Water
Unsweetened Cocoa Powder
2/3 cup
Unsweetened Cocoa Powder
Instant Espresso Powder
1 tsp
Instant Espresso Powder
Kahlua
1 Tbsp
Mocha Frosting
Bittersweet Chocolate
2 3/4 cups
Bittersweet Chocolate, chopped
Unsalted Butter
3 Tbsp
Unsalted Butter, room temperature, diced
Instant Espresso Powder
2 tsp
Instant Espresso Powder
Heavy Cream
1 1/4 cups
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
623
Fat
40.8 g
Protein
5.0 g
Carbs
61.5 g
Add to plan
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Ina's Chocolate Cake with Mocha Frosting
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 by 13-inch baking dish or two 9-inch cake pans.
step 2
Cream the Unsalted Butter (3/4 cup) and Granulated Sugar (2 cups) in an electric mixer with the paddle attachment until light and fluffy, about 5-7 minutes.
step 3
On medium speed, add the Vanilla Extract (1 Tbsp) and Farmhouse Eggs® Large Brown Eggs (3) one at a time until fully incorporated. Batter will be nice and smooth!
step 4
Sift the All-Purpose Flour (1 3/4 cups), Baking Soda (1 tsp), and Kosher Salt (1 tsp) in a medium bowl.
step 5
In another bowl, whisk together the Water (2/3 cup), Unsweetened Cocoa Powder (2/3 cup), and Instant Espresso Powder (1 tsp). Add the Half and Half (2/3 cup), then whisk until smooth.
step 6
With the mixer on low, add the flour and chocolate mixes alternately in thirds, starting and ending with the flour. Scrape down the sides of bowl with a rubber spatula to be sure batter is incorporated.
step 7
Pour into prepared pans, smooth the top, and bake for 25-35 minutes, or until a cake tester comes out clean.
step 7 Pour into prepared pans, smooth the top, and bake for 25-35 minutes, or until a cake tester comes out clean.
step 8
Place the Bittersweet Chocolate (2 3/4 cups), Unsalted Butter (3 Tbsp), and Instant Espresso Powder (2 tsp) in a bowl.
step 9
Heat the Heavy Cream (1 1/4 cups) to a simmer and pour over the chocolate, stirring occasionally until melted. If the chocolate has not melted, zap in the microwave for a minute.
step 10
Stir in the Kahlua (1 Tbsp) and Vanilla Extract (1 tsp) and stir until smooth. Cover and refrigerate for 30 minutes only.
step 11
Scrape down the sides of the bowl and beat with a hand mixer until soft peaks form, about 20 seconds. Any longer the frosting may curdle, so be careful!
step 11 Scrape down the sides of the bowl and beat with a hand mixer until soft peaks form, about 20 seconds. Any longer the frosting may curdle, so be careful!
step 12
Once cake has cooled completely in the pan, turn it out onto a flat surface and frost the top with frosting if a sheet cake, or the middle, tops, and sides for a round cake. There will be plenty of frosting either way!
step 12 Once cake has cooled completely in the pan, turn it out onto a flat surface and frost the top with frosting if a sheet cake, or the middle, tops, and sides for a round cake. There will be plenty of frosting either way!
step 13
Decorate, serve and enjoy!
step 13 Decorate, serve and enjoy!
Tags
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Christmas
Shellfish-Free
Vegetarian
Dessert
Winter
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