Monday, February 7, 2011

Chocolate Mocha Cake

My favorite birthday cake flavor is mocha.  
Sometimes it's not easy to find a mocha cake.  
I adapted this recipe this week to include 
a bit of coffee.  
I also substituted the white sugar in it with sucanat.  
Guess I'll be making my own birthday cake 
from now on! 
This is seriously the best chocolate cake I've ever had. 
It's rich, dense and so chocolate-y, but not too sweet. 
After rereading the ingredient list, 
I realized it's vegan too,
in case you want to share it with a friend 
on a restricted diet due to allergies or personal choice.

Moist Chocolate Cake
3 C unbleached flour
2 t baking soda
1 t salt
6 T cocoa powder (I use dark)
2 C sucanat (or sugar)
3/4 C light olive oil
2 C cold water
1 T vanilla
1/4 C coffee (for mocha)
1 T apple cider vinegar

Step 1
Mix all dry ingredients in large bowl.  
Stir with a whisk to aerate.

Step 2
Add water, oil, vanilla and coffee (for mocha) to bowl.
Stir well.  Add vinegar last and gently mix.

Step 3
Pour batter into lightly greased 9 X 13 X 2" pan.
(You can probably use a bundt pan as well.)
Bake 30-40 minutes.  
Let cool for at least an hour before slicing 
(if you can wait).
Serves 10-20 chocolate lovers.

*This cake gets better the longer it sits. 
It's sweet enough for us, so we don't ice it.