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RECIPE
17 INGREDIENTS13 STEPS1HR 5MIN

Ina's Chocolate Cake with Mocha Frosting

4.3
3 Ratings

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Vodka & Biscuits

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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 5MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Cake

1 3/4 cups
1 tsp
Baking Soda
2/3 cup
Hot  Water
2/3 cup
Unsweetened Cocoa Powder
1 tsp
Instant Espresso Powder
2/3 cup
Half and Half
1 Tbsp
Kahlua

Mocha Frosting

2 3/4 cups
Bittersweet Chocolate , chopped
3 Tbsp
Unsalted Butter , room temperature, diced
1/2 Tbsp
Instant Espresso Powder
1 1/4 cups
Heavy Cream

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Nutrition Per Serving

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CALORIES
638
FAT
42.2 g
PROTEIN
6.6 g
CARBS
60.4 g

Cooking Instructions

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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 cup) 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 tablespoon) and Large Egg (3) one at a time until fully incorporated. Batter will be nice and smooth!
Step 4
Sift the All-Purpose Flour (1 3/4 cup), Baking Soda (1 teaspoon), and Kosher Salt (1 teaspoon) 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 teaspoon). 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 8
Place the Bittersweet Chocolate (12 ounce), Unsalted Butter (3 tablespoon), and Instant Espresso Powder (2 teaspoon) in a bowl.
Step 9
Heat the Heavy Cream (1 1/4 cup) 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 tablespoon) and Vanilla Extract (1 teaspoon) 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 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!

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Nutrition Per Serving
Calories
638
% Daily Value*
Fat
42.2 g
54%
Saturated Fat
26.7 g
134%
Trans Fat
0.1 g
--
Cholesterol
127.9 mg
43%
Carbohydrates
60.4 g
22%
Fiber
4.9 g
18%
Sugars
39.0 g
--
Protein
6.6 g
13%
Sodium
343.3 mg
15%
Vitamin D
--
--
Calcium
122.2 mg
9%
Iron
4.0 mg
22%
Potassium
434.9 mg
9%
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