Mocha Cake with Fluffy Frosting

Mocha Cake with Fluffy Frosting

I have a little bit of a split personality when it comes to following recipes.  I am either all in, or not at all.  For the most part when it comes to baking, I follow the recipe completely – unless I really know what I am getting myself into, and feel completely comfortable with the substitutions.  For example, I am pretty confident now in my ability to substitute coconut milk for milk in pretty much any cake.  When it comes to cooking, there are no rules – and I am always making little changes here and there.

It was time to get back into my dairy-free baking mode – and what better to do that with than a chocolate cake.  My husband’s favorite dessert is a big chocolate cake – and it had been a while since I had made one.  I found this recipe in Cooking Light – and for some reason the title really got me.  Who doesn’t love fluffy frosting?  If you know me at all, I am not a frosting person – unless it has cream cheese in it – or it is marshmallow.  I read the ingredients, and this was neither – but I couldn’t get past the fluffy frosting.

The recipe – which I copied exactly below – called for a 9×13 pan.  Ordinarily I wouldn’t have thought twice, but for some reason I thought that a double layer cake might be even better.  We were having friends for dinner, and I figured it would be nicer to serve – so I found the 8″ round cake pans.  It didn’t hit me until I was making the frosting – of course, there is no way this can be a double layer cake.  This truly is FLUFFY FROSTING that will just sink if I layer another cake on top.  Duh.  So I ended up freezing one of the cakes, and just using the other and mounding the frosting on top. Of course that didn’t impact the taste what so ever – this cake was as moist as can be – and the fluffy frosting was like biting into a cloud.  I drizzled some caramel on top that I had brought back from Paris, and boy was this delicious.  Maybe my way was the right way – now I have another one in the freezer just waiting for an opportunity to pile some clouds on top…a little slice of heaven.

Cooking Light

Ingredients

Cake:

  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup canola mayonnaise (such as Hellmann’s)
  • 3 tablespoons canola oil
  • 1 cup hot strong brewed coffee
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • Cooking spray

Topping:

  • 9 tablespoons sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 6 large egg whites
  • 1/3 cup light chocolate syrup

Preparation

Preheat oven to 350°.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form. Spread meringue over cake. Store cake, loosely covered, in refrigerator. Drizzle each serving with 1 teaspoon chocolate syrup.

For a printer-friendly version of this recipe, please click here:  Mocha Cake with Fluffy Frosting

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5 thoughts on “Mocha Cake with Fluffy Frosting

  1. That is a great way to get a creamy frosting with using dairy. Looks delicious. Did you know if you get coconut cream cold and whip it, it whips into a lovely cream and you can sweeten in too.

  2. Now that’s not a bad deal at all – one cake for now and another for a rainy day! The frosting does look incredibly fluffy!! Have a great Valentine’s Dawn!

  3. Hi Dawn… Just ran across your blog and I love love love it!! you have some awesome recipes on here… I was wondering if I could post some of your recipes on my close facebook group, we are always looking for new recipes… I will always link back to your blog driving more traffic to you…
    have a blessed weekend
    waiting on your reply
    Cherie
    hvnlydays2004@yahoo dot com

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