Coffee-Chocolate Cake Recipe

Ever since I've started baking I've always added some coffee or an extract of it on most of my chocolate recipe. So venturing out and experimenting to bake a coffee cake wasn't much of a task. Although, the reason for most of my measurement was in tablespoon was because I was experimenting with this recipe the whole time. But I do promise to find the time to convert the measurements into cups and refine the flavors when I make my second batch.

CAUTION: This coffee cake recipes are only for coffee drinkers, enthusiast and a-like. The taste of the coffee was pretty strong on this one. Although you can reduce the amount of coffee on the recipe.


Ingredients

Batter

10   Tbs All-Purpose Flour
8      Eggs
8      Tbs Cocoa Powder
2      Tsp Baking Powder
12    Tbs Sugar
8      Tbs Vegetable Oil
2      Tbs Instant Coffee Powder
8      Tbs Buttermilk

Prepare 4, 9 in cake pans. (Buttered and Floured) and PREHEAT the oven to 350'F

In two bowls, separate the EGG YOLKS from the WHITE. Making sure that none of the yolks breaks. 

TIP Eggs are easier to separate when cold, but you have to let it come up to room temperature before using.

In an electric mixer fitted with the whisk attachment, whisk the EGG WHITES until soft peaks forms.

Meanwhile, in a bowl, combine SUGAR, EGG YOLKS, VEGETABLE OIL and BUTTERMILK. Whisk until blended

In a different bowl, combine FLOUR, COCOA POWDER, COFFEE POWDER and BAKING SODA.Slowly pour the Dry Ingredients to the Wet Ingredients. Making sure not to over-stir. 

Fold the EGG WHITES carefully into the batter. 

Divide the batter into 4 equal parts. Bake for 20 mins or until inserted toothpick comes out clean.


Let cool in the tin for 10 mins, then carefully move the cake to a wire rack.


Mocha Frosting

1 1/2 Cup Butter
4        Tbs  Instant Coffee Powder
2        Cup Powdered Sugar
4        Tbs Cocoa Powder
2        Tsp Vanilla Extract
2        Tbs Heavy Cream


In an electric mixer fitted with a paddle attachment cream the BUTTER until pale and fluffy. 

Add the COCOA POWDER. Then add the POWDERED SUGAR 1/4 Cup at a time. 

Dissolve the COFFEE POWDER in the HEAVY CREAM. Add the coffee mixture and the VANILLA EXTRACT to the butter mixture. Whip until fluffy. 

* The Butter must come to room temperature before being whipped.