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Chocolate Cake with Coffee Frosting
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm often asked to bring the "chocolate cake with the special icing," as everyone calls my chocolate cake with coffee frosting. —Irene Peery, Charlottesville, Virginia
Ingredients
- 1-1/2 cups cake flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ounces unsweetened chocolate
- 2 tablespoons butter
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- FROSTING:
- 1/2 cup sugar
- 4-1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 ounce unsweetened chocolate, coarsely chopped
- 1/2 cup hot coffee or water
- 4-1/2 teaspoons butter
- 1/2 teaspoon vanilla extract
Directions
- 1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook until melted, 30 seconds longer.
- 2. In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla.
- 3. Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack.
- 4. For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.
Nutrition Facts
1 piece: 394 calories, 18g fat (5g saturated fat), 30mg cholesterol, 361mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 4g protein.
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