By Good Housekeping
The secret ingredient in this super moist, melt-in-your-mouth mocha cake? A hot cup of joe (we brewed ours with a Krups Savoy Digital coffee maker).
Total Time:
Prep:
Level:
Easy
Yield:
12 to 16 slices
Ingredients
Cake
- 1 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 c. cocoa powder
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. Kosher salt
- 1/2 c. buttermilk
- 1 egg
- 1/4 c. vegetable oil
- 1 1/2 tsp. vanilla extract or hazelnut extract
- 1/2 c. Nutella, separated
- 1/2 c. strong, hot black coffee
- 7 oz. condensed milk (half of a 14 oz. can)
Frosting
- 1/2 c. heavy cream
- 1/2 c. strong black coffee
- 8 oz. good quality semisweet or dark chocolate chips (about 1 1/4 cup)
- 1/2 c. Nutella
Directions
- Preheat oven to 350°F. Prep a 9-inch square cake pan with parchment and cooking spray.
- In a medium bowl, whisk together dry ingredients. Add in the buttermilk, egg, oil, ¼ c. Nutella and extract and whisk well. Add in hot coffee and whisk until blended. Immediately pour into prepared cake pan and bake for 35 minutes or until set firmly.
- In a small saucepan, heat condensed milk and whisk in ¼ c. Nutella. Once cake is cool, poke holes all over cake with a chopstick or similar. Pour condensed milk mixture all over the cake. Let cake sit so mixture can soak in.
- Make the frosting: Microwave heavy cream and coffee until very hot. In a medium bowl, pour hot cream mixture over chocolate chips. Cover bowl to trap in heat and let sit for 5 minutes. Whisk chocolate and cream mixture until smooth. Whisk in Nutella and let sit and cool until the ganache has thickened to desired texture. (You can speed it up by chilling in the refrigerator until it is very thick but still spreadable.)
- Frost with the ganache, cut into slices and serve.
