Recipe: Mocha Layer Cake with Coffee Chocolate Frosting

MOCHA LAYER CAKE

6 squares (1 oz. each) unsweetened chocolate
6 tbsp. butter or margarine
3 cups sugar
3 egg yolks
2 1/2 cups milk, divided use
3 cups sifted flour
1 tsp. salt
3 tbsp. instant powdered coffee
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
Coffee Chocolate Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) round layer cake pans.

Melt chocolate and butter together over hot water. Turn into mixing bowl and cool to room temperature - this is important.

Add sugar and mix well. Add egg yolks and 1 1/2 cups milk. Blend well.

Sift flour with salt and add. Mix just until flour is dampened. Beat 1 minute on low speed.

Combine instant coffee, vanilla and 3/4 cup milk. Add to batter and mix until smooth.

Dissolve baking soda in remaining 1/4 cup milk. Stir into batter quickly, but thoroughly. Pour batter evenly into prepared cake pans.

Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool in pan 10 minutes. Remove to cake rack to finish cooling.

Fill and frost with Coffee Chocolate Frosting.

COFFEE CHOCOLATE FROSTING

4 1/2 squares (1 oz. each) unsweetened chocolate
3 1/2 to 4 cups sifted confectioners' sugar (as needed)
6 tbsp. soft butter or margarine
1/4 cups instant powdered coffee
1 1/2 tbsp. milk
1 1/2 tsp. vanilla
1/4 tsp. salt
2 eggs (pasteurized or egg substitute/Egg Beaters)

Melt chocolate over hot, but not boiling water. Cool.

Then combine 3 1/2 cups confectioner's sugar, butter, instant coffee, milk, vanilla, and salt. Beat until blended. Beat in eggs - blend in cooled chocolate. If frosting is too soft add a little more confectioners' sugar.

Makes 1 (3-layer) cake

Hi Rita,

I don't know the original source of either of these recipes that I'm posting but I'm hoping that one of the frosting recipes will be close to the one you're looking for.

Happy Baking!

Betsy