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A printed recipe card for Double Mocha Chocolate Cake and Coffee Butter Frosting, next to squares of Baker's baking chocolate.

Double Mocha Chocolate Cake

Course Dessert
Cuisine American

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.