PAULA DEEN’S FALL BAKING 122Chocolate Mocha Cake
Makes 1 (8-inch) cake1¼ cups fi rmly packed light brown
sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose fl our
1⁄3 cup plus 1 teaspoon dark cocoa
powder, divided
½ teaspoon kosher salt
½ teaspoon baking soda
¾ teaspoon ground cinnamon,
divided
½ cup hot brewed coff ee
Creamy Coff ee Frosting (recipe follows)
- Preheat oven to 350°. Spray an 8-inch
round cake pan with baking spray with
fl our; line bottom of pan with parchment
paper. - In a large bowl, whisk together brown
sugar and melted butter. Whisk in eggs
and vanilla until well combined. - In a medium bowl, sift together
fl our, ⅓ cup cocoa, salt, baking soda, and
½ teaspoon cinnamon. Add fl our mixture
to butter mixture, stirring just until
moistened; stir in hot coff ee just until
combined. Spread batter into prepared
pan. - Bake until a wooden pick inserted in
center comes out clean, 35 to 40 minutes.
Let cool in pan for 10 minutes. Remove
from pan, and let cool completely on a
wire rack.- Spread Creamy Coff ee Frosting onto
cake. Sift remaining 1 teaspoon cocoa
and remaining ¼ teaspoon cinnamon
onto frosting. Cover and refrigerate for
up to 3 days.
Creamy Coff ee Frosting
Makes about 2 cups½ teaspoon instant coff ee granules
½ teaspoon hot water
½ cup mascarpone cheese, softened
¼ cup unsalted butter, softened
½ teaspoon vanilla extract
¼ teaspoon kosher salt
2½ cups confectioners’ sugar- In a small bowl, stir together coff ee
and ½ teaspoon hot water until dissolved. - In a large bowl, beat coff ee mixture,
mascarpone, butter, vanilla, and salt
with a mixer at medium-low speed
until combined, stopping to scrape
sides of bowl. Reduce mixer speed to
low. Gradually add confectioners’ sugar,
beating until smooth and fl uff y. Use
immediately.