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.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 12
valentines day
fall
christmas
bake
adrienne
desserts
cocoa
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 cups sugar
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 egg
- 1 cup boiling water
- 1 1/2 teaspoons baking soda
- 1 3/4 cup all purpose flour
- 3/4 cup hershey's cocoa
- 1 teaspoon instant coffee
- 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
This chocolate cake with mocha frosting is the perfect dessert for any occasion. It's moist and flavorful, and the mocha frosting is the perfect complement to the chocolate cake. I've been baking this cake for years, and it's always a hit with my family and friends. I hope you enjoy it as much as we do!
I first tasted this cake at a friend's house, and I was immediately hooked. The chocolate cake was so moist and flavorful, and the mocha frosting was the perfect complement. I asked my friend for the recipe, and I've been baking it ever since. I've made a few changes to the recipe over the years, but the basic ingredients and instructions remain the same. I hope you enjoy this cake as much as I do!
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.
