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mocha java Cake

This cake is actually more delicious if it is made a day ahead.
Pair it with Legoe Bay Reefnet Red.

Preheat oven to 350º F. Butter 2 nine-inch spring form cake pans and powder with cocoa instead of flour.

2-½ cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
½ cup dark cocoa
¼ cup instant espresso powder
1 cup vegetable oil
1 cup buttermilk
1 cup boiling water
2-¾ cups sugar
3 eggs
1 teaspoon vanilla

Sift together flour, salt, and soda; set aside. In large mixing bowl, beat eggs, oil, sugar and vanilla until smooth. At low speed, blend cocoa and espresso into egg mixture. Blend in all other ingredients, alternating flour mixture, boiling water, and buttermilk, mixing until all ingredients are incorporated. Do not overmix; batter should be thin and lumpy.

Divide batter into prepared pans. Bake 25-30 minutes until top springs back when lightly touched. Cool for 10 minutes, then remove from pans and cool completely. See Mocha Java Cake Frosting.

mocha java Cake frosting

8 oz. dark chocolate, chopped
¾ cup unsalted butter
½ cup evaporated milk
2½ cup powdered sugar

In a medium sized microwaveable bowl, microwave chocolate, butter, and evaporated milk until hot and melted, being careful to check it and blend it so that it does not scorch. Place the bowl of chocolate mixture into a larger bowl filled with ice water. Beat at high speed with an electric mixer, adding small amounts of the powdered sugar periodically until it is all well incorporated. This will take at least 5 minutes, and the icing will become lighter in color as it cools. When icing is completely mixed and cooled, place one layer of cake on a plate and ice the top with about ¼ of the icing. Top with second layer and ice top and sides completely.