Chocolate Cake with Mocha Frosting
Chocolate Cake with Mocha Frosting - This is probably the best chocolate cake I have ever eaten. It is so moist and flavorful.
Chocolate Cake with Mocha Frosting - This is probably the best chocolate cake I have ever eaten. It is so moist and flavorful.
- Carbohydrate 122.766153711297 g
- Cholesterol 35.6566666666667 mg
- Fat 8.52386697936581 g
- Fiber 3.31308462867936 g
- Protein 5.84406461413143 g
- Saturated Fat 0.801363168021293 g
- Serving Size 1 1 Serving (163g)
- Sodium 217.428087372855 mg
- Sugar 119.453069082618 g
- Trans Fat 1.621663511014 g
- Calories 579 calories
Step-by-step
- Heat oven to 350F. Grease two 9 inch cake pans, line with parchment paper, then grease and flour that as well. In a pinch, you can use wax paper.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Many bakers rely solely on a timer instead of observing physical cues when baking. Batter thickness varies wildly due to flour measuring habits and humidity. Standard tests prevent dry crumbs. Line 9-inch round pans with parchment paper after greasing to guarantee clean release. Wax paper functions adequately if parchment is absent. Cocoa powder contains natural acids requiring chemical leaveners. Baking soda reacts immediately with these acidic compounds in the cocoa and liquid ingredients. This reaction produces carbon dioxide bubbles. These bubbles provide the essential lift for heavy chocolate batters. Boiling water is added at the end of mixing. Hot liquid blooms the cocoa solids. Blooming releases trapped volatile flavor compounds. The resulting batter appears unusually watery. Do not panic at this thin consistency. It bakes into an exceptionally tender crumb structure. Test doneness by inserting a wooden pick into the exact center of the layer. Zero wet crumbs should adhere to the wood upon withdrawal. Alternatively, press the top surface gently with a fingertip. The cake must spring back immediately without leaving an indentation. Over-baked layers lose moisture rapidly. Cool the baked layers inside their pans for exactly 10 minutes. This resting window allows the internal structure to set sufficiently for handling. Invert them onto wire racks afterward to achieve total cooling before frosting application. Dairy-free milk alternatives substitute directly at a one-to-one volume ratio if dietary needs demand changes. Vegetable oil provides permanent room-temperature liquidity unlike solid butter fats. Liquid fats coat flour proteins effectively. This coating inhibits gluten cross-linking during the two-minute mixing phase. Less gluten development ensures a softer mouthfeel in the finished dessert. American-style chocolate sheet and layer cakes gained immense popularity during the mid-twentieth century. Commercial baking powders standardized reliable home results. Instant coffee granules in the mocha frosting dissolve directly into warm liquids. Dissolving prevents gritty textures in the final buttercream spread. Store frosted cake under a domed cover at room temperature for up to three days.
