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Double Mocha Cake

chef.jackson's picture
Ingredients
  Shortening 1 Cup (16 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Eggs 5
  All purpose flour 3 Cup (48 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Brewed coffee 5 Tablespoon
  Vanilla extract 2 Teaspoon
  Creamy mocha frosting 2 Cup (32 tbs)
  Chocolate leaves/Chocolate curls 2 Tablespoon
Directions

Cream shortening; gradually add sugar, beating well.
Beat egg yolks; add to creamed mixture, and beat well.
Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in coffee and vanilla.
Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans, and cool completely.
Spread Creamy Mocha Frosting between layers and on top and sides of cake.
Garnish with chocolate leaves, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
3

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