Zutaten für Triple Chocolate Mocha Cake
- Sugar
- Light Brown Sugar
- 2 cups all-purpose flour
- Dark Cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Cinnamon
- 2 large eggs
- Chocolate Milk
- Hot Fudge Topping
- Unsalted Butter
- Vanilla
- Water
- Instant Espresso Powder
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Zubereitung von Triple Chocolate Mocha Cake
- Preheat oven to 350°F (175°C). Line a muffin tin with 24 cupcake liners, or grease and flour two 8" round cake pans, a 9x13" pan, or prepare your desired pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, coffee, and milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Fill cupcake liners or cake pans about 2/3 full.
- Bake for 20-25 minutes for cupcakes, or 30-35 minutes for 8" cakes, or 40-45 minutes for a 9x13" cake, or until a toothpick inserted into the center comes out clean. Adjust baking time as needed based on your oven and pan size.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost as desired (although the richness of the cake makes frosting optional!).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
152g
Fat
28g
Carbs
19g
