Moist Coffee-Chocolate Cake “monster cake”

Recipe for Moist Coffee-Chocolate Cake

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Ingredients for the Moist Coffee-Chocolate Cake:

1 1/2 cups cake flour

1 1/2 cups all purpose flour

2 cups sugar

1 cup cocoa

1/2  teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup warm fresh milk or evaporated milk

1 cup warm water

1/2 cup vegetable oil

1/2 cup softened butter or margarine

6 eggs

3 tablespoons plain yoghurt or sour cream

2 teaspoons coffee

2 teaspoons vanilla

 

 

Ingredients for the Chocolate Cocoa Frosting:

2 cups powdered sugar

1/4 cup butter or margarine – softened

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup dutch cocoa

1/4 cup thick cream

2 tablespoons raspberry or strawberry​ puree

 

Preparation and Method

For the Cake:

Mix dry ingredients in a bowl and set aside.

Combine wet ingredients in a separate bowl and mix it with electric mixer in a low speed until fluffly

Combine dry and wet ingredients in a bowl mixing gently – fold in technique.

Transfer mixture to greased cake pan or cupcake tins.

Bake at 350 degrees F for approximately 40 to 50 minutes.

Bake for approximately 25 minutes if making cupcakes.

Set aside to cool before frosting.

 

For the Chocolate frosting:

Beat powdered sugar, salt, cocoa and butter until until smooth, using electric mixer in a low speed.

Gradually beat in cream, vanilla and fruit puree to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

 

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