Moist Chocolate Cake recipe

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Ingredients

1 ¾ cups all-purpose flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup hot brewed coffee
½ cup butter or margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar
1 cup cocoa powder
½ cup butter or margarine
1 ¼ teaspoons vanilla extract
½ cup hot milk

Nutrition Info

189.2 calories
carbohydrate: 27 g
cholesterol: 36.3 mg
fat: 9.3 g
fiber: 2.6 g
protein: 3.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 156.1 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 - 9x13 or 2 - 9 inch round pans

Recipe Note

This moist chocolate cake includes coffee in the ingredients. Chocolate lovers will love this cake!

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