The BEST Chocolate Mocha Cake & Chocolate Mocha Frosting
Recipe: #14200
September 08, 2014
Categories: Desserts, Cakes, Layer, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years Picnic, Potluck, Thanksgiving, Oven Bake, Vegetarian, Flour, Sugar, Chocolate, more
"From grandma's recipebox, dark, dense, moist and chocolattey, mayonnaise takes the place of butter, a really old recipe but the best cake and frosting! The cake itself is dairy-free but the frosting is not"
Ingredients
- FOR THE CAKE
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- FOR THE FROSTING
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Nutritional
- Serving Size: 1 (139.9 g)
- Calories 496.2
- Total Fat - 18.5 g
- Saturated Fat - 10.4 g
- Cholesterol - 42 mg
- Sodium - 490.2 mg
- Total Carbohydrate - 84.4 g
- Dietary Fiber - 2.9 g
- Sugars - 66.6 g
- Protein - 3.3 g
- Calcium - 23.6 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350.
Step 2
To make the cake: In a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt. Mix in vanilla, coffee and mayonnaise.
Step 3
Pour cake batter into two 8 inch round greased and floured cake pans.
Step 4
Bake for 25 minutes or until a toothpick is inserted and comes out clean.
Step 5
Allow cakes to cool on a cooling rack.
Step 6
To prepare frosting: In the bowl of your electric mixer, whip butter and instant coffee granules together until fluffy.
Step 7
Turn mixer to medium/high speed and slowly pour in whipping cream and whip until the mixture is light and fluffy. Mix in vanilla extract and melted chocolate while whipping on medium/high speed.
Step 8
Turn mixer speed down to medium/low and slowly add in your powdered sugar 1/2 cup at a time until the frosting has reached your desired thickness.
Step 9
Once cakes have cooled, level the tops and frost as desired.
Tips
- Two 8 inch round cake pans