Chocolate Mocha Cake
Ingredients:
1 C. All purpose flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1 C. Light cream or milk
2 Eggs, beaten
1 C. Granulated sugar
1/2 C. Premium dry cocoa
2 tsp. Instant coffee crystals dissolved in 2 Tbsp. of hot water
Icing:
1/2 C. Butter
2 C. Icing sugar
2 Tbsp. Light cream or milk
1/2 C. Chocolate chips, melted
1 tsp. Almond extract
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease and flour a 13" by 9" by 2" baking pan. Set aside
3. Beat eggs in a small bowl until light and frothy
4. Combine Light cream, beaten eggs, sugar, cocoa and dissolved coffee crystals in a large bowl. Beat with an electric mixer on medium speed until mixture is smooth and all the cocoa powder is dissolved into the mixture
5. Blend flour, b. powder and b. soda together in a small bowl. Blend ingredients well.
6. Add dry ingredients to wet mixture and beat on medium speed until flour is absorbed into cake batter.
7. Pour batter into prepared cake pan and bake for 35 minutes or until cake tester comes out clean when inserted in the middle
8. To make icing combine butter and icing sugar together. Add cream and almond extract to butter/sugar mixture and beat well until mixture is of spreadable consistency
9. In a small saucepan over low heat melt chocolate chips stirring constantly with a spoon until mixture is smooth and light
10. Add melted chocolate to icing and beat until a nice light brown colour and spread on cooled cake.
Servings: Approximately 15 squares
