What You Need:
1 1/2 C flour 3/4 C boiling water 3 1/2 t espresso powder, divided 3 oz bittersweet chocolate, chopped 1/4 C + 2 T sour cream, at room temperature 1 large egg yolk 3 T vegetable oil 3 t vanilla, divided 1 1/4 C sugar, divided 1/2 t baking soda 1 t salt, divided 3/4 C heavy whipping cream 1/2 C + 1T butter 6 oz semisweet chocolate, chopped fine
How to Make It:
Set the oven temperature to 350 degrees and place the rack into the center of the oven. Lightly grease and flour a round cake pan and tap out any excess flour. Pour the boiling water into a small bowl. Stir in 2 1/4 t of the espresso powder and the bittersweet chocolate. Continue stirring until the chocolate is melted and the mixture is smooth. In a bowl whisk together the sour cream, egg yolk, oil and 1 1/2 t of vanilla until blended. In another bowl whisk together the flour, 1 C of sugar, the baking soda and 1/2 t of salt Pour the chocolate mixture into the dry ingredients and whisk until just blended. Spread the batter into the prepared pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool. Place the cream and butter into a saucepan and place the pan over medium heat. Stir the remaining espresso powder and the remaining 1/2 t of salt into the pan ingredient. Bring the mixture to just a simmer. Stirring constantly, simmer until the butter is melted and the sugar and salt dissolve. Remove the pan from heat and whisk in the chocolate until completely melted. Whisk in the vanilla until blended in well. Place the frosting into a bowl and cover. Chill for 1 1/2 hours or until thick enough to spread. Remove the cake from the pan and place on a platter. Ice the cake on top and on the sides.
Makes 6 servings
This mocha cake will melt in your mouth. After icing, decorate with chopped maraschino cherries or white chocolate curls for a cake that’s not only delicious but eye dazzling as well.
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