“This moist chocolate cake includes coffee in the ingredients. Chocolate lovers will love this cake!” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 or 2 - 9 inch round pans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
- In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.
- Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.
Nutrition
Amount Per Serving (24 total)
- Calories
- 189 cal
- 9%
- Fat
- 9.3 g
- 14%
- Carbs
- 27 g
- 9%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"After reading some of the reviews about it being too dry I decided to add an extra 1/4 cup of butter and 1 tablespoon of oil then reduced the cooking time to 30mins. It turned out deliciously rich and..." See more moist."
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