Dark Mocha Chocolate Cake
|Unsweetened chocolate square||4 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Instant coffee granules||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Grease two 8-inch cake pans with 1 tablespoon butter; sprinkle breadcrumbs on bottom and sides of pans.
Combine chocolate, water, and coffee granules in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cream 1/2 cup butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, and beat well.
Combine flour and next 3 ingredients.
Add to creamed mixture alternately with milk, beating at low speed of electric mixer, beginning and ending with flour mixture.
Do not over beat.
Pour batter into prepared cake pans.
Bake at 350Â° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Cinnamon-Cream Frosting between layers and on top of cake only.
Serve at once, or refrigerate until ready to serve.