For those of us who grew up on cake mixes, it can be hard to find a homemade cake recipe that isn’t dense or dry compared to a mix. This recipe for Mocha Chocolate Cake is the best of all worlds: easy to make, very moist and tender. The coffee flavor is subtle rather than strong, so if you have someone who is not a coffee fan it won’t be an issue.
It’s also nice that you mix the dry ingredients, throw in the moist stuff and mix it up. No complicated steps or delicate baking techniques!
Mocha Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup strong black coffee or
2 tsp. instant coffee plus
1 cup boiling water
1 TBS white vinegar plus milk to equal 1 cup
1/2 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour 13x9x2-inch pan (or spray with non-stick coating). In large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, coffee, sour milk mixture, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. (My oven took 32 minutes). Cool completely and frost as desired.
(adapted from a 1991 Hershey’s Homemade cookbook, our favorite dessert cookbook!)
Leave a comment and let us know how your cake turned out!