Light Mocha Cake

Name: Light Mocha Cake
Ingredients: 3 tablespoons instant coffee granules; 2 tablespoons boiling water; 4 eggs; 3/4 cup buttermilk; 1/2 cup plus 2 tablespoons coffee liqueur, divided; 3 tablespoons canola oil; 2 teaspoons vanilla extract; 1-1/2 cups all-purpose flour; 3/4 cup sugar; 2/3 cup baking cocoa; 1/2 cup packed brown sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 2 ounces semisweet chocolate, chopped; 2 tablespoons sweetened condensed milk; 3 to 4 teaspoons coffee liqueur

18 ingredients

3 steps

Ingredients

3 tablespoons instant coffee granules
2 tablespoons boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 tablespoons coffee liqueur, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 ounces semisweet chocolate, chopped
2 tablespoons sweetened condensed milk
3 to 4 teaspoons coffee liqueur

Directions

1

In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
2

Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely.
3

In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake.