Double Chocolate Mocha Cake

Though there is quite a bit of coffee in this recipe, it really only has a hint of a mocha flavour but I think the coffee makes the cake a lot richer than the other chocolate cake recipe I have on this website (Flawless Chocolate Cake).  The richness is no doubt partially a result of how much sugar there is in this cake, but boy is it good!

Ingredients:

2 cups all-purpose flour
1 cup organic cane sugar
1/2 cup demerara
2 1/2 tbsp. cocoa powder
1 tbsp. finely ground coffee
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup cold coffee
1/2 cup canola oil
1 tbsp. vanilla extract
1/3-1/2 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and line the bottom of an 8×8″ or 11×7″ cake pan with parchment paper.
  2. In a medium mixing bowl, sift together flour, cocoa, ground coffee, baking powder, baking soda and salt.  Stir in cane sugar and demerara.
  3. In a large measuring cup or small mixing bowl, combine cold coffee, canola oil, and vanilla extract.  Pour these wet ingredients into dry and stir just to combine.  Gently stir in chocolate chips, but do not overmix.
  4. Pour into prepared cake pan and bake for 30-35 minutes (you can do a toothpick test, just keep in mind if it doesn’t come out clean, it could just be melted chocolate chips–you can taste it to find out!).  Allow to cool and serve.  This cake is rich enough to serve unfrosted, but I’d like to try it with this chocolate glaze recipe (with ‘optional’ coffee liqueur added) in the future.

This is not a low-fat recipe. Makes 12 servings with approximately 266 calories and 10.3 grams of fat per serving!

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~ by AmyLL on July 25, 2008.

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