Mocha Spice Cake is a spicy chocolate cake that is tender and moist. It’s simple and elegant when filled and frosted with sweetened whipped cream. Garnish with chocolate curls or chocolate’Covered coffee beans. You can also cut the recipe in half, and bake it in a 9-inch cake pan. Cut the cake into wedges, and serve it with a dollop of whipped cream and sliced strawberries cool completely before frosting
INGREDIENTS:
- 2 ounces unsweetened chocolate
- 2 tablespoons instant coffee
- ¾ cup water
- 2 ½ cups unbleached white flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup plain yogurt
- ½ teaspoon vanilla
- ⅓ cup soft butter
- 1 cup honey, warmed
- 2 eggs
INSTRUCTIONS:
- Melt chocolate in a double boiler, and set it aside to cool.
- Preheat oven to 350°.
- Dissolve coffee in water.
- Combine dry ingredients in a small bowl, and set aside.
- In a separate bowl, combine yogurt, coffee, and vanilla, and set aside.
- In another bowl, beat butter and honey together until creamy. Beat in eggs. Add cooled chocolate, and beat until blended.
- Add dry ingredients and yogurt mixture to butter mixture in small amounts, alternating the dry ingredients with the yogurt mixture. Stir until all is just well blended. Do not beat.
- Butter and flour two 8- or 9-inch cake pans, and pour the batter into them.
- Bake for 30 to 35 minutes. Cake is done when a cake tester inserted in the center comes out clean and dry. Let cool before taking out of pans.
- Let cakes cool completely before frosting.
