Ingredients for Mocha Dark Chocolate Cake With Cappuccino Frosting
- 2 1/2 cups all-purpose flour
- White Sugar
- Molasses
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Mayonnaise
- Vegetable Oil
- Very Strong Coffee
- Vanilla
- Chocolate Chips
- 2 cups granulated sugar
- Espresso
- Butter
- Shortening
- Powdered Sugar
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How to Make Mocha Dark Chocolate Cake With Cappuccino Frosting
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, coffee, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes for 9-inch rounds, or 35-40 minutes for a 9x13 inch pan, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cappuccino frosting (see recipe below).
- Once the cakes are completely cool, frost the cake. If making a layered cake, carefully level the tops of the cakes before frosting and assembling.
- If using the espresso glaze, drizzle it over the frosted cake before chilling.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
403g
Fat
62g
Carbs
43g
