Rich Mocha Cake

I have had this recipe for AGES. But I could never remember to buy Kahlua, which is a key ingredient. Then, I saw Kahlua at Costco! I walked right past the display, I didn't even have to LOOK for it! And I knew I could finally make the cake.

This is a really good cake that is LIGHT, and not light in the doesn't taste right way, but light in that it is completely delicious and no one will ever guess that it is - it's moist and dense and rich and chocolatey. And with only 3 Tbsp. of oil and some eggs, there's only 6g of fat per slice!

Start by dissolving the coffee in the water in a small bowl.



In a large mixing bowl, combine the eggs, buttermilk,



kahlua



oil, vanilla and coffee mixture



until well blended. In a small mixing bowl, combine the flour, sugar, cocoa,



brown sugar,



baking powder, baking soda, salt and cinnamon. Gradually add the dry ingredients to the egg mixture until well blended.



Pour batter into a greased and floured bundt pan.



The batter will be runny for a cake batter, and not thick. That's ok, it will still work! Bake for 45-48 minutes or until a cake tester comes out clean. Cool in the pan on the wire rack for 10 minutes.



Carefully remove the cake from the pan and let cool another 15 minutes. Brush with another Tablespoon of Kahlua.



Then let the cake cool completely. Meanwhile, for the frosting, combine the chocolate and 1/2 and 1/2 in a small saucepan and cook and stir over low heat until melted.



Stir in the powdered sugar gradually and then stir in the final Tbsp. of Kahlua.



Frost the top of the cake, letting some of the frosting drip down the sides a bit.



If you think this looks good, just wait til you taste it!



I especially liked this cake with coffee ice cream. What a treat!

Find more good stuff at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tasty Tuesday, Tuesday at the Table, Delectable Tuesday, Whatcha Makin' Wednesday , What's Cooking Wednesday, Sweet Tooth Friday and Sweets for a Saturday.

Rich Mocha Cake

3 Tbsp. instant coffee granules
2 Tbsp. boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 1 Tbsp. Kahlua, divided
3 Tbsp. canola oil
2 tsp. vanilla
1-1/2 cups flour
3/4 cup sugar
2/3 cup cocoa
1/2 cup brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cinnamon

ICING:
3 oz. semisweet chocolate, chopped
1/4 cup half and half
1/3 cup powdered sugar
1 Tbsp. Kahlua

In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup Kahlu, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.

Pour batter into a greased and floured bundt pan. Bake at 325° for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with 1 Tbsp. Kahlua. Cool completely.

In a small saucepan, melt chocolate with half and half; stir until smooth. Add powdered sugar and whisk well to get rid of any lumps. Stir in Kahlua. Spread over top of cake. Makes 16 servings