Chocolate Cake with Coffee and Cinnamon
a rich delicious chocolate cake, perfect for every occasion, the frosting is a whipped pudding frosting that is light and delicious without being sugary sweet like buttercream
Servings: 10 + servings
Ingredients
- 1 cup unsweetened cocoa
- 2 cups boiling water or coffee
- 2 3/4 cups sifted flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 cup butter
- 2 1/2 cups sugar
- 4 eggs
- 1 tsp. vanilla extract
- 2 teaspoons cinnamon
- 4 teaspoons instant coffee you can omit this is using coffee above
Chocolate Pudding Frosting
- 2 3.4 oz boxes chocolate instant pudding
- 16 oz. heavy cream
- 16 oz. milk
topping
- 1 teaspoon cinnamon
- 1 teaspoon instant coffee
- sprinkles
Instructions
- Preheat oven 350 degrees
- (you'll be using 3 bowls, one with the mixer, and 2 smaller bowls)
- In a small/medium bowl combine cocoa with water mixing with wire whisk until smooth.
- Cool completely.
- In another small/medium bowl whisk flour with baking soda, salt, and baking powder so there are no lumps.
- In a large bowl of a mixer, beat on high the butter and sugar.
- Add in the eggs, and vanilla, cinnamon, and instant coffee (if using) until light and whipped about 5 minutes.
- On low-speed mix in flour mixture and cocoa mixture.
- Do not overbeat.
- Prepare 3 8" baking pans with parchment on the bottom and baking spray on the sides for easy removal of cake after it's baked.
- Divide the batter evenly in the 3 pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cake in the pan, then turn the cake out on a cooling rack to be sure they are completely cooled. I refrigerate my cake so it's cold when the frosting goes on. A couple of hours or overnight.
- Prepare frosting right before you are ready to use it.
- Whip cream, milk, and pudding on high until fluffy.
- Place about 1 cup of frosting in between the layers of cake and smooth it out with a spatula.
- Place the remaining frosting on the top and sides of the cake and smooth nicely.
- Dust top with cinnamon and coffee through a sifter. Then add sprinkles before icing sets up.
- Place cake in the refrigerator to set up. Remove cake 30 minutes before serving so it's easy to slice and not too cold.
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