Chocolate Mocha Cake

It has been the first day I have had the chance to just sit and look through my new magazines. When I saw this recipe I got up and headed to the kitchen to make it. But….as I was walking to the kitchen, I began to remember the skillet apple pie that is on the blog and for some reason, I ended up making that tonight instead of this cake. Give us a couple of days to finish off the pie and I will make this cake. It sounds so good with coffee in it and it is a one layer cake so just perfect for 2 people (well actually would feed 4-6, but the way I cut slices, it will only feed us for two nights. Taken from Paula Deen magazine, get your butter out of the fridge and start your oven.

Makes 1 (8″) cake
1 1/4 cups firmly packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs, room temp
1 teas vanilla
1 cup flour
1/3 cup plus 1 teas dark cocoa (I use Rodelle)
1/2 teas kosher salt
1/2 teas baking soda
3/4 teas ground cinnamon, divided
1/2 cup hot brewed coffee
Creamy Coffee Frosting (Follows cake directions)

Preheat oven to 350. Spray an 8″ round cake pan with baking spray with flour; line bottom of pan with parchment paper. (I hardly ever use parchment and have no trouble getting cake out of pan)
In a large bowl, whisk together brown sugar and melted butter. whisk in eggs and vanilla until well combined.
in a medium bowl,sift together the four, 1/3 cup cocoa, salt, baking soda and 1/2 teas cinnamon. Stir flour mixture into butter mixture just until blended. Stir in coffee just until combined. Spread batter into prepared pan.
Bake until cake tests done, about 33-40 minutes. Let cool in pan for 10 minutes.Remove from pan, let cool completely on a wire rack.

Spread Creamy Coffee Frosting onto cake. Stir remaining 1 teas cocoa and remaining 1/4 teas cinnamon onto frosting. Cover and refrigerate for up to 3 days.

Frosting
Makes 2 cups
1/2 teas instant coffee granules
1/2 teas hot water
1/2 cup mascarpone cheese, softened
3/4 cup unsalted butter, softened
1/2 teas vanilla
1/4 kosher salt
2 1/2 cups powdered sugar

In a small bowl, stir together coffee and 1/2 teas hot water until dissolved.
In a large bowl, beat coffee mixture, mascarpone, butter, vanilla and salt with mixer on low speed until well mixed.
Reduce mixer speed to low and beat in powdered sugar until smooth and fluffy.
Top cake with frosting.

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