Mocha Cake
This classic Mocha Cake recipe from 1900 offers a rich and comforting dessert experience. The cake features a moist crumb infused with coffee and vanilla, complemented by a decadent mocha icing. This cake is perfect for special occasions or a delightful treat to enjoy with a cup of coffee.
Ingredients
- 1/3 cup Butter
- 1 cup Strong brewed coffee
- 1 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- 2 each Large eggs
- 2 cups All-purpose flour
- 3 teaspoons Baking powder
- 4 tablespoons Strong brewed coffee
- 1 teaspoon Vanilla extract
- 1 1/2 cups Powdered sugar
Instructions
- 1In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and mix well. Gradually add the coffee, vanilla, flour, and baking powder. Mix until just combined.
- 2In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until just combined.
- 3Preheat oven to 350°F (175°C). Pour the batter into two layer cake pans prepared with waxed paper. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- 4In a small bowl, mix the vanilla with the coffee. Gradually add the powdered sugar, mixing until the icing reaches a spreadable consistency.
- 5Once the cake layers are cool, spread the mocha icing over one layer. Place the second layer on top. Ice the top and sides of the cake with the remaining icing. More sugar may be needed to reach desired consistency.