This is a fool proof crowd pleaser! (Beware of coffee and chocolate combo with little kids...they may get very energized)
Yields10 Servings
Cake
2 ¼ cups All purpose flour
1 ½ tsp Baking soda
⅓ cup Instant coffee
1 ⅓ cups Water
1 ⅔ cups Sugar
3 Eggs
1 tsp Vanilla extract
1 cup Mayonnaise
3 Squares unsweetened Bakers chocolate, melted and cooled
Icing
4 Squares unsweetened Bakers chocolate
½ cup Milk
2 tbsp Instant coffee
1 cup Butter at room temperature
3 cups Icing sugar
1 Egg
3 Squares semi-sweet Bakers chocolate, roughly grated (optional)
Cake
1 Sift flour and baking soda together.
2 Dissolve coffee in water.
3Beat together eggs, sugar and vanilla until fluffy.
4Blend in mayonnaise and chocolate.
5Add dry ingredients alternating with coffee one third at a time at low speed.
6Pour in two 9 inch cake pans, greased, floured and lined with wax paper.
7 Bake at 350 F (180 C) for 35 minutes or until a skewer inserted in the middle comes out clean.
8Cool 10 minutes, unmold and let cool on rack.
Icing
9Melt chocolate with milk and coffee over hot water mixing until texture is smooth.
11Beat butter and sugar until fluffy.
12Add egg and beat at high speed for 1 minute.
13Add the chocolate mixture to the butter mixture.
To assemble the cake
15Cut each cake horizontally, spread 1/4 cup (175 ml) frosting between each slice and then cover the top and sides.
16You may sprinkle the chocolate shavings over the cake.
Ingredients
Cake
2 ¼ cups All purpose flour
1 ½ tsp Baking soda
⅓ cup Instant coffee
1 ⅓ cups Water
1 ⅔ cups Sugar
3 Eggs
1 tsp Vanilla extract
1 cup Mayonnaise
3 Squares unsweetened Bakers chocolate, melted and cooled
Icing
4 Squares unsweetened Bakers chocolate
½ cup Milk
2 tbsp Instant coffee
1 cup Butter at room temperature
3 cups Icing sugar
1 Egg
3 Squares semi-sweet Bakers chocolate, roughly grated (optional)
Directions
Cake
1 Sift flour and baking soda together.
2 Dissolve coffee in water.
3Beat together eggs, sugar and vanilla until fluffy.
4Blend in mayonnaise and chocolate.
5Add dry ingredients alternating with coffee one third at a time at low speed.
6Pour in two 9 inch cake pans, greased, floured and lined with wax paper.
7 Bake at 350 F (180 C) for 35 minutes or until a skewer inserted in the middle comes out clean.
8Cool 10 minutes, unmold and let cool on rack.
Icing
9Melt chocolate with milk and coffee over hot water mixing until texture is smooth.
11Beat butter and sugar until fluffy.
12Add egg and beat at high speed for 1 minute.
13Add the chocolate mixture to the butter mixture.
To assemble the cake
15Cut each cake horizontally, spread 1/4 cup (175 ml) frosting between each slice and then cover the top and sides.
16You may sprinkle the chocolate shavings over the cake.