Archive for September, 2010

Yom Tov Treat: Dark Chocolate Cake With Mocha Fudge Buttercream Frosting

from CKCA
Amazingly, not everyone loves honey cake as much as we do, or perhaps they’ve never tried Mom’s Honey Cake, which we gave you the recipe for last week. But for those who need dessert to be a full dose of chocolate goodness, we figured we’d provide a pareve, chocolatey Yom Tov treat that really satisfies. We’re sure that this delicious cake will go the same distance as honey cake in providing a sweet new year to all who taste it. Shanah tova to all!

2 cups sugar
1 and 3/4 cups flour
3/4 cup unsweetened high-quality cocoa
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
2 eggs
1 cup water
1/2 cup oil
2 tsp vanilla extract
1 cup of boiling water or hot decaf or regular coffee

Mocha Fudge Buttercream frosting:
1 cup (two sticks) margarine
2 cups powdered sugar
2 tsp vanilla extract
2 tsp instant coffee granules
3 tbsp unsweetened cocoa powder, dissolved in 4 tbsp liquid (can be milk, water, coffee liquor or any other flavored liquor)

Mix dry ingredients together and set aside. In a mixing bowl, beat eggs, then add the sugar, milk/water, oil, vanilla and the dry ingredients, until just mixed. Add the cup of boiling water or hot coffee as the last step and mix only until incorporated and smooth.

Mixing a light, relatively low fat batter like this too much will toughen the batter and lead to a rubbery cake, so make sure to mix only until incorporated.

Pour into a greased and floured bundt pan or loaf pans and bake at 350 degrees for approximately 35 minutes. When a fork or toothpick comes away clean, the cake is done.

To make the frosting: In mixer, cream the margarine until fluffy. Gradually add the powdered sugar, scraping down the sides of the bowl often. Add the vanilla extract, coffee granules and cocoa mixture and continue beating until the frosting is smooth and light. Frost the cake only after it has cooled.


September 1, 2010 at 11:22 pm Leave a comment


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