Deep Chocolate Mocha Cake
Source: Pam Sage
2-1/4 cup cake flour
1/2 tsp salt
2 tsp baking soda
3 squares unsweetened chocolate, melted
8 TBSP unsalted utter
1 c brown sugar, light brown
1 cp granulated sugar
3 large eggs
1 tsp vanilla
1 cp sour cream
1 cp strong hot coffee
Cream Cheese Mocha Icing
1/4 cup butter
8 oz cream cheese
3 oz unsweetened chocolate, melted & cooled
3 cups powdered sugar
1/3 cp light cream
1 tsp vanilla
1 TBSP instant powdered sugar
Melt chocolate and set aside to cool.
Cream the butter until light and fluffy, gradually add, creaming well; 1 cup
granulated sugar and 1 cup light brown sugar.
Add, one at a time, beating well after each of the eggs.
Blend in the cooled chocolate & vanilla. Add alternately (3 parts dry, 2 parts
sour cream) blending after each addition, the dry ingredients and sour cream.
Stir in the hot coffee, 1/2 cup at a time. Batter will be thin.
Pour into the prepared pans.
Place in the oven and bake at 350º for 30 to 35 minutes.
Cool in pans on wire racks for 8 minutes. Turn out to cool completely on wire
Frost when cool with Cream Cheese Mocha Frosting.
Frosting: Beat butter and cream cheese until fluffy. Add coffee and salt and
mix, add chocolate and vanilla and mix. Then add the powdered sugar alternately
with the cream using all the sugar and enough of the cream to desired
consistency for spreading.