I wouldn't have thought anyone could beat my mom's chocolate cake with peanut butter frosting, but when we were in North Carolina one of the ladies made this cake. The mild coffee flavor enhances the chocolate perfectly.
I came home and immediately made this cake for my family.
This photo was taken right before I enjoyed the last piece. SO good.
Mocha Cake
1 ¾ c. flour
2 cup sugar
¾ c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. Kosher salt
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 tsp. vanilla
1 cup hot coffee
Preheat oven to 350. Grease a 9 x 13 cake pan or two 9 inch round cake pans.
Mix dry ingredients in bowl. In another bowl combine all wet ingredients except coffee. Mix wet and dry ingredients together on low speed, then add coffee until just combined.
Pour batter in greased pan (or pans) and bake for 35-40 minutes. Cool in pans for 30 minutes then gently remove and place on cooling racks till cooled completely.
Mocha Frosting
6 oz. semisweet chocolate
2 sticks butter, softened
1 egg yolk
1 tsp. vanilla
1 ¼ c. powdered sugar
1 tbsp. instant coffee powder
Melt chocolate. Beat butter until fluffy. Add egg yolk and vanilla. On low speed gradually add the powdered sugar. Dissolve the coffee powder in a small amount of very hot tap water. Slowly add chocolate and coffee to butter mixture until blended. Spread immediately on cool cake.
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