Mocha Cake with Cappuccino Frosting

 Instant Espresso Powder added to this Chocolate Cake, Frosted with a Butter Cream Frosting also flavored with instant espresso powder…

Mocha Cake

Ingredients

  • 1 cup all purpose flour, regular or gluten free
  • 1/2 cup baking cocoa
  • 1&1/2 teaspoons baking powder
  • 2 eggs
  • 1/4 cup cooking oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons instant espresso powder
  • 1/2 cup hot water

Directions

  • Preheat oven to 350°, spray an 8 inch round cake pan with cooking spray, set aside.
  • In a medium mixing bowl sift together the flour, baking cocoa, and baking powder, set aside.
  • In another bowl mix together the egg, sugars, oil, vanilla and milk, mix for about a minute or two to blend.
  • Add the dry ingredients to the wet ingredients, mix everything together, add the hot water mixed with espresso, stir in until completely mixed.
  • Pour batter into the prepared cake pan. Bake in preheated oven for about 30 minutes, until a toothpick inserted in middle comes out clean.
  • Set on cooling rack, completely cool. Frost cake Refrigerate until ready to serve. Enjoy!

Cappuccino Frosting

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon instant espresso powder
  • Whip cream in a medium mixing bowl until it starts to thicken add the espresso powder and powdered sugar and whip until it is stiff and frosting consistency. Spread on completely cooled cake. Refrigerate until ready to serve.