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To make coffee syrup:
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Double Mocha Chocolate Cake
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Ingredients
- 2 cups sifted Swans Down Cake Flour
- 3/4 teaspoon salt
- 1 teaspoon soda
- 4 squares Baker’s Unsweetened Chocolate
- 1/2 cup butter
- 1/2 cup coffee syrup
- 2 cups sugar
- 3/4 cup sour milk or buttermilk
- 2 teaspoons vanilla
- 2 eggs unbeaten
Directions
- Bring 1 1/3 cups water and 3 tablespoons sugar to a boil: add 3/4 cup ground coffee. Remove from fire, cover and let stand 5 minutes. Strain through souble thickness of cheese cloth.
- Sift flour once, measure, add salt and soda, and sift three times. Combine chocolate, butter, and 1/2 cup coffee syrup in top of couble boiler; place over boiling water and cook until chocolate i smelted, stirring constantly. Cool and add sugar. Add flour and milk alternately in two parts, stirring until blended. Add vanilla and eggs and beat 2 minutes. Bake in two greased 9-inch layer pans in moderate oven (350 degrees F.) 30-35 minutes. Spread coffee butter frosting made with remaining coffee syrup between layers and on top and sides of cake. Decorate with a border of chopped pecans.
Ingredients
- 2/3 cup butter
- 5 cups confectioners’ sugar
- 5 tablespoons coffee syrup (about)
Directions
- Cream butter. Add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with coffee syrup, until of right consistency to spread. All measurements are level.
