This week's ingredient for the Cook's Corner challenge is coffee. I am the only person who likes coffee here, so my challenge was to find something that used the ingredient that didn't taste like the ingredient. I had planned on making a chocolate poke cake before the ingredient was announced, so I went looking on Taste of Home to find a cake I could adapt. I chose Joylyn T's Rich Mocha Cake.
I almost never have buttermilk on hand, so I had to rely on the regular milk/vinegar trick. I mixed and baked the cake, then let it cool while I made the boxed instant pudding according to the package directions. I used a wooden spoon handle to poke holes all over the cake, and then poured the pudding over. I spread it evenly with an offset spatula and put it into the refrigerator. I did make a rookie mistake with the frosting- I somehow missed that the chips were to be melted and cooled. I tossed mine directly into the sugar mixture. The texture was not spreadable, so I added about 1T of milk and whipped it with my handheld mixer. I definitely would melt and cool them next time.
The end result was amazing. I actually had to hide a piece so I could get my photos, the guys have been tearing through it so fast. You don't taste coffee, just rich, moist chocolate cake. Thank you Joylyn for sharing your recipe!
* Exported from MasterCook *
Rich Mocha Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 egg
2/3 cup vegetable oil
1 cup buttermilk (used regular milk and 1T vinegar)
1 cup strong brewed coffee
1 package Instant Chocolate Fudge pudding
2 cups cold milk
FROSTING:
5 tablespoons butter
1 cup sugar
1/3 cup milk
1 1/2 cups semisweet chocolate chips -- melted and cooled
In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin).
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool about 10 minutes on a wire rack.
Poke holes in the cake using the handle of a wooden spoon. Combine the pudding mix with cold milk. Pour over the top of the cake, using an offset spatula to move it into the holes and cover evenly.
For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Refrigerate cake.
Adapted from "http://www.tasteofhome.com/recipes/rich-mocha-cake"
I almost never have buttermilk on hand, so I had to rely on the regular milk/vinegar trick. I mixed and baked the cake, then let it cool while I made the boxed instant pudding according to the package directions. I used a wooden spoon handle to poke holes all over the cake, and then poured the pudding over. I spread it evenly with an offset spatula and put it into the refrigerator. I did make a rookie mistake with the frosting- I somehow missed that the chips were to be melted and cooled. I tossed mine directly into the sugar mixture. The texture was not spreadable, so I added about 1T of milk and whipped it with my handheld mixer. I definitely would melt and cool them next time.
The end result was amazing. I actually had to hide a piece so I could get my photos, the guys have been tearing through it so fast. You don't taste coffee, just rich, moist chocolate cake. Thank you Joylyn for sharing your recipe!
* Exported from MasterCook *
Rich Mocha Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 egg
2/3 cup vegetable oil
1 cup buttermilk (used regular milk and 1T vinegar)
1 cup strong brewed coffee
1 package Instant Chocolate Fudge pudding
2 cups cold milk
FROSTING:
5 tablespoons butter
1 cup sugar
1/3 cup milk
1 1/2 cups semisweet chocolate chips -- melted and cooled
In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin).
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool about 10 minutes on a wire rack.
Poke holes in the cake using the handle of a wooden spoon. Combine the pudding mix with cold milk. Pour over the top of the cake, using an offset spatula to move it into the holes and cover evenly.
For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Refrigerate cake.
Adapted from "http://www.tasteofhome.com/recipes/rich-mocha-cake"
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