Chocolate Mocha Cake
Scale
Ingredients
Scale
- 1 1/3 cups Bedre DARK Chocolates
- 3 cups sifted all purpose flour
- 3 1/2 cups sugar
- 1/2 cup cup light brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1/4 cup cocoa
- 1 tablespoon espresso powder
- 2 cups hot Bedre brand dark chocolate coffee- STRONG
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- Prepare three 9″ round cake pans or four 8″ round cake pans with nonstick spray and parchment paper liner.
Using a double boiler or a glass bowl over simmering water, melt Bedre chocolates stirring carefully with a rubber spatula. Once melted set aside to cool slightly. - Hand whisk the hot coffee, espresso powder and cocoa until dissolved. Add in sour cream and oil and stir with a whisk until well mixed.
- Add flour, sugar, salt and baking powder to your stand mixer or large mixing bowl. On low speed, gently mix dry ingredients for 30 seconds to 1 minute to fully incorporate.
- On low speed slowly add the hot coffee mixture to the dry ingredients. Mix well for approximately two minutes on medium speed. Lowering the speed, slowly pour in melted chocolate to the cake mixture. Mix for approximately one minute or until chocolate is well incorporated.
- Pour cake batter evenly into your prepared pans. Bake at 350° for 35 to 45 minutes depending on your oven type and altitude. Check the center of the cake with a toothpick for doneness. When the toothpick comes out clean your cakes are ready. Cool completely before removing from pans.
- Using a long knife, carefully level each cake to the same height, frost and stack each layer, finishing off the final frosting layer with a butter knife or small cake spatula.
- Frost with Bedre chocolate frosting (see recipe) and drizzle with Bedre dark chocolate syrup. Top with Bedre Espresso chocolate candies.