Chocolate Mocha Cake (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this yummy sounding/looking recipe in her Comfort Food magazine. Ingredients:
2 cups sugar |
1 1/2 cups cake flour |
1 tablespoon cake flour |
3/4 cup unsweetened cocoa powder |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup half-and-half |
1/2 cup vegetable oil |
2 large eggs, lightly beaten |
1 cup freshly brewed strong coffee |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
2. In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
3. Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
4. Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.
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