• Preparation Time 20 minutes
  • Baking Time 40 minutes
  • Makes 16 servings
  • Freezing Excellent (Cake Only Without Frosting)
  • Chocolate Mocha Cake
    Chocolate Mocha Cake

Ready.
Set.
Make.

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Ingredients

  • Cake
  • 1 1/2 cups Robin Hood® Best For Cake & Pastry Flour
  • 1 1/3 cups sugar
  • 1/2 cup cocoa powder
  • 1 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3 egg whites
  • 3/4 cup prepared, brewed Folgers® Coffee, cooled
  • 1/2 cup skim milk
  • 1/3 cup corn syrup
  • Icing
  • 2/3 cup corn syrup
  • 1 pasteurized egg white
  • 3/4 tsp Folgers Instant Coffee Crystals

Serving Size: 16 servings

Next

Directions

Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 9” (2.5 L) square baking dish.
  • Cake: Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. In small bowl, whisk egg whites, cooled coffee, skim milk and corn syrup together to blend well.
  • Add liquids to dry ingredients, whisking until smooth.
  • Pour batter into prepared baking dish.
  • Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool.
  • Icing: Bring corn syrup just to a boil.
  • Beat egg white in small bowl with electric mixer on high speed to soft peaks. Add instant coffee crystals and very gradually beat in hot syrup. Continue beating until stiff and shiny about 3 minutes.
  • Spread over cooled cake.
Finish

Finished!

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