Ingredients
Mocha Cake:
1 cup granulated sugar
¾ cup all purpose flour
½ cup Dutch processed cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 large egg
1 large egg yolk
½ cup brewed Folgers® Classic Roast coffee, room temperature
½ teaspoon vanilla extract
¼ cup melted unsalted butter, cooled slightly
½ cup buttermilk
Confectioners sugar for garnish
Coffee Whipped Cream:
3/4 cup heavy cream
2 tablespoons Folgers® Classic Roast
2 tablespoons granulated sugar
Preparation
Mocha Cake: Preheat oven to 375˚F. Butter and line a 9-inch cake pan bottom with parchment paper.
In a large bowl whisk together the sugar, flour, cocoa powder, baking soda and baking powder. Set aside.
In another bowl, whisk together the egg, egg yolk, coffee, vanilla, melted butter and buttermilk.
Whisk the liquid ingredients into the dry. Pour the batter into the prepared cake pan and bake in oven 35 to 40 minutes until the cake springs back when touched.
Allow the cake to cool completely and then sprinkle lightly with confectioners’ sugar. Serve with coffee whipped cream.
Coffee Whipped Cream: Heat cream in a saucepan until very hot to the touch. Remove from heat and add in coffee grinds. Place a lid on saucepan and allow this mixture to steep 10 minutes.
Strain coffee grinds from cream, discarding grinds.
Place cream in the refrigerator until cold.
Remove cream from the refrigerator and place in a medium bowl. Add in granulated sugar and whisk until soft peaks form.
Serve cream immediately with cake.
