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| Belgian Dark Chocolate Cake (Photo credit: artizone) |
I belong to a family of coffee drinkers except my mother. She has never tasted coffee all her life. She has reasons for not drinking but I find it odd. She can really tell even a pint of coffee in her drink. She hates the smell of coffee so everyone should make sure that they are distance away from her if drinking a cup of coffee.
Since I love baking, I thought of concealing coffee in my dark chocolate cake, and I would really pour out my faith in my mother's taste if she can tell this time if I have added 2 tablespoons of instant coffee in it. She liked it and just like a hungry fox licking on a spear leading to his death, mother was so pleasurably eating without minding the presence of coffee. But I have just one great mistake, I left the recipe on the table and just as she was about to be carried away with my dark chocolate cake, she read the part of the ingredients where coffee appears and she screamed to death.
Maybe you will love to trick someone, I have here my dark chocolate cake recipe. Hope you like it!
You will need:
1 cup cocoa powder
2 tablespoons instant coffee
1 cup hot water
1 cup evaporated milk
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1 cup butter
2 ½ cups sugar
4 eggs
1 teaspoon vanilla
Here's how:
Preheat oven to 350oF. Grease and line a 13x9x2-inch rectangular pan. Set aside.
Dissolve cocoa powder and coffee in hot water. Add evaporated milk then set aside. Combine flour, baking powder, and baking soda. Set aside.
In a bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add the flour and liquid ingredients alternately into the creamed mixture. Pour into the prepared pan and baked for 45 minutes or until done.
Prepare frosting by combining all the ingredients in a sauce pan or double boiler. Cook until thick while stirring constantly. Frost the top and sides of cake.
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