Chocolate Mocha Whipped Cream Cake

 

 

 

 

 

 

 

 

 

 

 

Good morning friends,

This weekend I made my husband a Chocolate Mocha whipped cream cake for his birthday. I almost didn’t get it done because I could not find my recipe. I’ve made this same cake for 38 years now and the recipe is tattered and ripped in half. Luckily I found it, made the cake and, as usual, it was a big hit. My Facebook friends all wanted to know the recipe so I’m sharing it with you too. It’s listed below. It’s work, but if you like a dense cake with whipped cream frosting, it’s so worth it. Maybe your family would like it for Valentine’s Day.

Howard’s Birthday Cake

½ C unsweetened cocoa (I used Hershey’s in the can)

¾ C boiling water

½ C butter at room temperature

1 C sugar

½ c sour cream

½ tsp baking soda

½ tsp vanilla

Few grains of salt

2 C Cake flour (this is special flour, not regular)

2 oz (2 squares) of semisweet chocolate grated. (I usually get a bag of mini chocolate chips instead of grating)

Whites of 3 large eggs beaten stiff

Dissolve cocoa in boiling water and cool. Grease 2 8 or 9” round layer cake pans. Heat oven to 350. In large bowl beat butter until creamy. Add sugar 1/3 cup at a time beating after each addition. At low speed add cocoa mixture, sour cream, baking soda, vanilla and salt. Sift flour over mixture and beat 2 minutes. Fold in grated chocolate and beaten egg whites. Scrape batter into pans and bake for 15-20 minutes or until tester inserted in middle of pan comes out clean.

Remove and place pans on wire racks to cool completely. Run a knife around edge and turn out cakes. Sandwich layers with about 1/3 of mocha cream. Frost top and sides with remainder.

Mocha Whipped Cream (We like a lot of this so I usually double the recipe and use it to frost the cake thick)

1 C heavy cream

½ C conf. sugar

2 T unsweetened cocoa (Hershey’s again)

1 t. instant coffee

Mix all ingredients in medium bowl and chill 1 hour or longer (I usually do it overnight). Beat with rotary beater or electric mixer until stiff. Store in refrigerator.

I’d love it if you’d share your favorite recipe with our blog community. We share so many difficult things together, it would be nice for a change to share something yummy.

 

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4 Comments

  1. Jody on March 25, 2013 at 3:57 pm

    I have made this cake once and used the frosting on a second cake. The cake is very rich but good. We have three birthdays in March, so the second cake my son requested the same frosting but wanted marble cake. Also, we 1 1/2 times the recipe (3 for the frosting) so the cake would be taller. Frosting is especially rich tasting but also light. Thanks.

    • Leslie Vernick on March 27, 2013 at 10:05 am

      I’m so glad you enjoyed it. I love the frosting too. It’s the best part.

  2. Denise on February 10, 2014 at 2:08 pm

    Many thanks for responding to our pleading (begging) for the recipe. I appreciate you sharing your time with us in blogs, seminars, books, and now by a special family recipe.

    Blessings to you and your household,
    Denise

    • Leslie Vernick on February 15, 2014 at 9:39 am

      I’ll put the recipe on this week’s blog. It is a good cake and a lot of work but well worth it.

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