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Chocolate Mocha Cake Recipe

1 pound
4 large
1 cup
1 1/2 cups
1/3 cup
1/2 cup
Bittersweet chocolate
Butter, diced
Strong coffee

Oven Temp ~ 375°
Recipe Bake Time ~ 25 - 30 minutes
Pan Type ~ 9 x 13 inch pan

Preheat oven, line pan with foil, leaving a good hangover to help with the removal of cake. Grease the sides of pan and the foil.

In a double boiler over hot but not steaming water, melt the chocolate with the butter and coffee, stirring occasionally.
Beat the eggs on high speed for 30 seconds, until foamy.
Gradually add the sugar and continue to beat another 2 minutes, until mixture is light and fluffy.
Reduce speed to low and gradually add the chocolate mixture, mix just until blended.
Stir in the flour by hand, and do not over-beat.
Pour the batter for the chocolate mocha cake into a prepared pan, bake on center rack of the oven.
It should remain slightly moist in the center.
Cool on rack for 30 minutes.

Cover tightly and chill for a minimum of 6 hours.
Remove the cover and run a knife around edges to loosen.
Lift from pan using the overhanging foil.
Invert and peel off foil.
Invert again and frost with our Chocolate Cake Coffee Glaze.


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Chocolate Mocha Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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