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Recipe for family meals :

Chocolate Mocha Cake
 

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"This chocolate cake is straight out of childhood, but with an adult finger-licking spin. The mocha cake has a tender cocoa crumb topped with a glossy, fudgy frosting and kissed with espresso. Pour a glass of milk or a cup of coffee (depending on your mood) and enjoy!"

Ingredients

1 cup butter
1/2 cup unsweetened cocoa
1 Tablespoon espresso (or very strong coffee)
1 cup water
2 cups unsifted flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups firmly packed brown sugar
1 (14-ounce) can sweetened condensed milk, seperated
2 eggs
1 teaspoon vanilla

Icing:
1/4 cup butter
1/4 cup unsweetened cocoa
remaining sweetened condensed milk
1 Tablespoon espresso (or very strong coffee)
1 cup confectioners sugar

Method
  • Preheat oven to 350°
  • Flour and grease a 15 x 10-inch jelly-roll pan. Set aside.
  • In a small saucepan, combine butter, cocoa, coffee and water. Stir and bring to a boil. Remove from the heat.
  • In a medium bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a mixing bowl, combine brown sugar, 1/3 cup of sweetened condensed milk, eggs and vanilla.
  • Add the flour and chocolate mixer to the mixed ingredients. Mix until thoroughly combined.
  • Pour the batter into the prepared pan. Bake for 15 minutes or until the cake springs back when touched. Immediately make icing.

Making the icing:

  • In a small saucepan, combine the butter, cocoa, remaining sweetened condensed milk and coffee.
  • Once ingredients are combined, take off of heat and whisk in the confectioners sugar.
  • Spread the icing on the warm cake and dig in!

This cake tastes best warm and served with a little coffee or vanilla ice cream.

 
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