Double Chocolate Mocha Intense Wonderful Chocolate Cake Recipe

Looking for an easy Double Chocolate Mocha Intense Wonderful Chocolate Cake recipe? Learn how to make Double Chocolate Mocha Intense Wonderful Chocolate Cake using healthy ingredients.


Submitted by earth_mom

Makes 16 servings



Layer and frost with Chocolate Ganache (see recipe this site). And there's a version with raspberry filling and chocolate frosting which I have got to try someday. Use the best chocolate you can afford, seriously. Semi-sweet or bittersweet (sorry the food database doesn't differentiate among chocolates). Use 10" x 10" x 2" round cake pans (if you have them). If not just use 8" x 8" or 9" x 9". Someday I'll make a square cake and see if it really matters. This is a special occasion cake, and I enjoy making it with my daughters.

Recipe Ingredients for Double Chocolate Mocha Intense Wonderful Chocolate Cake

3 oz chocolate, (11)
1 1/2 cups coffee, hot, fresh brewed
3 cups sugar
2 1/2 cups flour, all-purpose
1 1/2 cups cocoa, unsweetened (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 eggs, large
3/4 cup oil, (any vegetable oil, except olive)
1 1/2 cup buttermilk (well-shaken)
3/4 tsp vanilla

Recipe Directions for Double Chocolate Mocha Intense Wonderful Chocolate Cake

  1. Preheat oven to 300 degrees F and grease pans

  2. Line bottoms with rounds of wax paper and grease paper

  3. Finely chop chocolate and combine in a bowl with hot coffee.

  4. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. (mmmmmmm, try not to "taste" too much!)

  5. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.

  6. In another bowl, beat (electric mixer) eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer, 5 minutes with a hand-held).

  7. Slowly add oil, buttermilk, vanilla and melted chocolate/coffee mixture to eggs, beating until combined well.

  8. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean: 1 hour to 1 hour 10 minutes.

  9. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks.

  10. Carefully remove wax paper and cool layers completely.

  11. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Categories

Chocolate, Dessert, Fourth of July, Bake

Nutrition Facts
Serving Size 135.5g
Amount Per Serving
Calories
375
Calories from Fat
126
% Daily Value*
Total Fat
14.0g
22%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
37mg
12%
Sodium
381mg
16%
Potassium
324mg
9%
Total Carbohydrates
61.2g
20%
Dietary Fiber
3.1g
12%
Sugars
41.5g
Protein
5.7g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • Very high in sugar
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