Mocha Coffee Cake

This is one of my husband favorite cake, mocha coffee cake . Try to use a very strong coffee, and believe me you will never regret .

By the way, is there any people have a same "food-photography-blue" like me ?? yeaah, I admit that I had those feeling for almost a month, I bake a lot, cook a lot but seem I don't like to take a picture of my food any more. I don't know why that's happen to me. My mood just flew away..

MOCHA COFFEE CAKE

1 1/2 cup unsalted butter, plus more for preparing pan

3 cups all-purpose flour, plus more for preparing pan

3 bars (4 ounces size) bittersweet chocolate, finely chopped

1 1/4 teaspoon baking soda

1/4 teaspoon kosher salt

2 1/4 cups sugar

3 large eggs

2 cups espresso or very strong coffee, cooled

1 1/2 teaspoon pure vanilla extract1 teaspoon almond extract

Directions:

Preheat the oven to 325 degrees. Butter a 10-inch tube pan and then dust the pan with flour, tapping out the excess. - this time I use 2 8 inch pan

Bring 1 inch water to a simmer in the bottom of a double boiler or saucepan.

Place the chocolate and 1 1/2 cups butter in the top of the double boiler or in a heatproof bowl placed over the pan. Heat, stirring frequently, until melted and smooth.

Transfer to a large bowl. Set aside to cool for 5 minutes.

In a bowl, stir together the 3 cups flour, baking soda, and salt. Gradually beat the sugar into the melted chocolate-butter mixture until well combined.

Add the eggs one at a time, beating well after each addition. Continue beating while slowly adding the espresso and the vanilla and almond extracts.

Add the dry ingredients and mix just until all the flour disappears. Pour and scrape the batter into the prepared pan; it will come almost to the top.

Smooth the top, making sure the batter is evenly distributed in the pan. Bake the cake until a toothpick inserted into the center comes out clean, 60 to 65 minutes.

Remove from the oven and let the cake rest in the pan on a wire rack for 10 minutes before inverting onto a cake plate. Let cool to room temperature before serving. Or you can decorate the cake with chocolate butter cream frosting like I did.

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup shortening

1/2 cup butter

1 tsp. vanilla

4 cup sifted powdered sugar

3/4 cup sifted cocoa

3-4 tbsp. milk

3 tbsp. light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy.

Gradually beat in sugar and cocoa on medium speed, scraping down bowl often.

Add milk and corn syrup until light and fluffy