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Chocolate Cake, Coffee-Liqueur Icing (P, TNT)
Source: Kushner Hebrew Academy from "The Kosher Palette"
Serves: 12

2 cups boiling water
2 teaspoons instant coffee
2-1/2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups all-purpose flour
1 cup cocoa
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 ounces semi-sweet chocolate, melted
10 whole coffee beans
Coffee Liqueur Frosting (click here for recipe)

Preheat the oven to 350°F. Grease and flour two 9"x3" round cake or springform pans, set aside.

Combine water and coffee, stirring until dissolved; cool and set aside.

Beat sugar, oil and eggs in a large mixing bowl at medium speed with an electric mixer until well blended.

Add flour mixture alternately with coffee, beginning and ending with coffee. Beat at low speed until blended after each addition. Stir in vanilla.

Pour in prepared pans and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool on wire racks.

Spread Coffee Liqueur Frosting between layers and on top and sides of cake. Drizzle with melted chocolate and garnish the edges with coffee beans.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A