Light and fluffy cake with a soft and tender crumb, this chocolate cake relies on the rich flavor of cocoa powder complemented with thin layer of coffee frosting.
Tiffany started pre-k today. It’s been a tough decision for us. On one hand I was so looking forward to having her out of the house and interacting with kids her age, even if it’s just 6 hours a week, and on the other hand I was afraid she might think we don’t love her anymore.
It turns out I’m the one that had tears in her eyes. She was so ready to meet her new teacher and make new friends while me, let’s just say I constantly watched the clock counting the minutes until I could have her back.
Of course, I keep telling myself it will get easier and its in her best interest while stuff my face with chocolate cake.
Chocolate cake is the answer to lots of things. It makes my life so much easier. And sweeter.
I love a wide variety of chocolate desserts. Let me rephrase that. I love all kinds of chocolate desserts. They definitely put a smile on my face.
This chocolate cake is not like other chocolate cakes. It’s not one of those rich cakes that require a glass of milk or water handy. Not al all.
This cake has a mild chocolate flavor and relies on the rich flavor of the cocoa powder. As you probably noticed its color is not even as dark as other chocolate cakes. It has a reddish hue.
Actually the reddish color is given by the cocoa powder reacting with the baking soda. Like in a red velvet cake. But this cake has no buttermilk and yet it is super moist, fluffy and light. Thanks to the extra dose of baking soda, that is.
In addition to the baking soda and cocoa powder you will need butter, eggs, sugar, all-purpose flour, baking powder and milk. I love the addition of milk to this cake batter instead of water. It produces such a soft and tender crumb.
This chocolate cake is best made when you have friends over or going to a pot luck since it is baked into a 13X9″ pan. About 20 generous servings.
The coffee frosting is one of my favorites and it enhances the chocolate flavor in this cake. It’s light and airy. It’s very important to whip the butter first before you mix it with the powder sugar to reach that light consistency.
If you’re still craving chocolate after trying this chocolate cake with coffee frosting, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.
Yields 20 bars
15 minPrep Time
35 minCook Time
2 hrTotal Time
Save RecipeIngredients
- 1/2 cup butter
- 1 3/4 cups Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 3 Safest Choice™ Pasteurized Eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups Gold Medal Flour® all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups milk
- 1/2 cup butter, room temperature
- 2 1/4 cup Imperial Sugar® Confectioners Powdered Sugar
- 1 teaspoon instant coffee granules
- 1-2 teaspoon(s) heavy cream
Instructions
- Heat oven to 350F. Line a 13x9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
- In a large mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until well combined.
- Add eggs, one at a time, beating well after each. Stir in the vanilla extract.
- Stir in dry ingredients (flour, baking powder, baking soda and salt) alternately with the milk beating on low speed after each addition until just combined.
- Spoon batter into prepared pan, spreading evenly.
- Bake for 30-35 minutes or until a wooden toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and cool completely on a wire rack.
- To make the frosting, add the butter to a mixing bowl. With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.
- Reduce the speed to low and slowly add instant coffee and the sugar little by little waiting until it is mostly incorporated before adding more.
- Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy for about 2 minutes.
- If needed add some heavy cream to reach desired consistency.
- Spread over the cooled cake.
- To decorate, grate some chocolate on top on the cake.
- Cut into bars and serve.
Notes
Chocolate cake adapted from Better Homes and Gardens Baking Cookbook
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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