Mocha Cake

Coffee and chocolate is a marvelous combination. No amount of desserts that pair chocolate and coffee seem enough to our palates.

As part of my experiment to make an espresso cake, I ended up with this simple mocha cake. The coffee in the cake intensifies and highlights the cocoa flavor, while the coffee itself mutes to a smoky, dark flavor. The simple buttercream frosting on top carries the intense coffee flavor, making this a truly mocha cake.

Ingredients:

1. 1.5 cups all purpose flour
2. 1 cup sugar
3. 1/2 cup unsweetened cocoa powder
4. 1 teaspoon baking soda
5. 1/2 teaspoon baking powder
6. 1/2 teaspoon salt
7. 1 tablespoon instant coffee powder/ espresso powder
8. 1 egg, at room temperature
9. 1/2 cup yogurt
10. 1/4 cup vegetable oil
11. 1/2 cup hot water
12. 1 teaspoon vanilla extract

Icing:

1.  1 stick butter, at room temperature
2. Dissolve 1 tablespoon coffee/espresso powder in 1 tablespoon hot water
3. 1 teaspoon vanilla extract
4. 1/2 cup powdered sugar
5. Some cocoa or chocolate chips/kisses for decoration

Preparation:

1.  Butter and flour a 9 inch cake pan. Preheat oven to 350 F
2. Mix the dry ingredients - flour, cocoa, baking powder, baking soda, and salt
3. Beat the oil and sugar until mixed 
4. Add the egg and beat until mixed
5. Add yogurt, coffee/espresso powder, and vanilla extract and beat until mixed
6. Using a spatula, gently mix the dry ingredients until just combined
7. Pour hot water into the batter and mix gently - do not over mix
8. Transfer to the pan and bake for 30-35 minutes until a tester comes out clean with a few moist bits
9. Cool the cake in the pan on a wire rack for 15 minutes. Then loosen the edges and invert onto a plate. Cool to room temperature
10. Prepare frosting:
1. Cream the sugar and butter until fluffy
2. Add the dissolved coffee/espresso and vanilla extract and beat until combined. If the consistency is off, sprinkle some milk to loosen the frosting a bit
11. Slather frosting on cake, and decorate with cocoa powder or chocolate chips

Enjoy!