Sunday, September 18, 2011

Moist Mocha Cake

Sunday dinners with my family have always been hearty. Raviolis, meatballs & sausages. Honey-roasted ham, mashed potatoes, roasted vegetables. Beef Stew with a hunk of french bread.

Today, after another carbo-load meal, I was craving a sweet, equally rib-sticking, sweet finale. Chocolate. Coffee. More Chocolate. I was aiming to create a Mocha Monstrosity....and create, I did.

Moist Mocha Cake 
(Adapted from Betty Crocker's Mocha Muffins Recipe )
2 C. Flour
2 Tbsp. Unsweetened Baking Cocoa
2 1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/3 C. Brown Sugar
1 C. Milk
1/3 C. Vegetable Oil
1 Tbsp. Instant Coffee Grains
1/2 C. Plain (or Vanilla) Yogurt
1 Egg
1/2 C.  Semisweet Chocolate Chips
1/2 C. Milk Chocolate Chunks
*Extra 1/2 C. Milk Chocolate for drizzle

Recipe continued after the break...
Preheat oven to 400 degrees.  Grease a loaf pan.

In a bowl, mix together flour, coca, baking powder and salt.
In another bowl, mix brown sugar, milk, oil, instant coffee and egg with a whisk. Slowly add in dry ingredients until all is mixed thoroughly. Add yogurt into the mix.  Add in 1/2 C. milk chocolate chunks (I chopped up some Hershey Bars leftover from my summertime smore stash) & 1/2 C. Semisweet chocolate chips to the batter.

Pour into loaf pan. Bake for 25-30 minutes until a toothpick inserted in to the middle of the cake comes out clean.

Remove from oven & let cool. Loosen edges of the cake by running a butter knife between the cake and the pan. Place on a dish.

Microwave the remaining 1/2 C. Milk Chocolate in a microwave-safe bowl in 30 second increments until completely melted. Drizzle over cake.
The completed product is moist, flavorful and brimming with smooth, creamy caffeine & chocolate.

Need even more chocolate? Add chocolate shavings or chocolate sprinkles to the top of this cake.

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