Chocolate Cake with Peppermint Mocha Frosting
 
 
Author:
Ingredients
  • Chocolate Cake-
  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup HERSHEY┬«'S Cocoa Powder 1½ teaspoons baking powder 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee
  • Peppermint Mocha Frosting
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 6 tablespoons cocoa powder
  • 2 teaspoons instant coffee
  • 1 teaspoon vanilla extract
  • ½-1 teaspoon mint extract
  • 8-10 tablespoons heavy cream
  • soft peppermint sticks (optional)
  • ¼ cup dark chocolate chips, melted (optional)
Instructions
  1. Chocolate Cake-
  2. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
  3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in hot coffee (batter will be thin). Pour batter into prepared pans.
  4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  5. Frosting-
  6. Cream butter until smooth, then gradually add in sugar, cocoa and instant coffee alternately with heavy cream. Blend in vanilla and mint extract. Whip until light and fluffy.
  7. Frost cake or cupcakes as desired decorating with peppermint sticks and melted dark chocolate if desired.
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2017/12/23/chocolate-cake-peppermint-mocha-frosting/