Chocolate Cake with Chocolate Cream Filling and Mocha Butter Frosting

Ingredients

Chocolate Cake

• 2 cups all purpose flour
• 2/3 cup cocoa
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 cup granulated sugar
• 2/3 cup butter
• 1 cup lightly packed brown sugar
• 1 cup milk
• 1 teaspoon vanilla
• Additional 1/4 cup milk
• 3 eggs

Coffee Cream Filling

• 1 cup milk
• 2 teaspoons instant coffee powder
• 3 tablespoons all purpose flour
• 1/4 cup granulated sugar
• A pinch of salt
• 1 egg
• 1 tablespoon butter
• 1/2 teaspoon vanilla

Mocha Butter Frosting

• 3 tablespoons soft butter
• 1 square of unsweetened chocolate melted OR 3 tablespoons cocoa
• 1/2 teaspoon vanilla
• A few grains of salt
• 2 cups sifted icing sugar
• 2 to 2 1/2 tablespoons warm coffee
• *Optional Chocolate Shavings to garnish

Directions

Chocolate Cake

1. Preheat oven to 350 degrees F
2. Grease two 9 inch round layer cake pans or line the bottoms with wax paper or dust lightly with flour.
3. Sift together the dry ingredients, flour, cocoa, baking powder,baking soda, salt and sugar into a large mixing bowl.
4. Add the butter, brown sugar, milk and vanilla.
5. Beat for 1 minute on low speed.
6. Add the 1/4 cup milk and eggs and beat for another 2 minutes on low speed.
7. Pour the batter in the prepared pans and bake in the preheated oven for 35-40 minutes.
8. You will know it is done when the cake springs back the lightly touched.
9. Cool for 5 minutes then remove from pans onto cooling racks.

Coffee Cream Filling

1. Scald the milk in a saucepan, add the instant coffee to the scaled milk and stir in.
2. In a seperate saucepan combine the flour sugar and salt.
3. Gradually add the scaled milk. Cover over medium heat stirring constantly until thickened.
4. Cover and cook for 2 minutes longer stirring occassionally.
5. Stir a small amount of hot mixture into 1 egg that is lightly beaten in its own bowl.
6. Then blend this egg mixture back into the hot mixture.
7. Cook one minute longer, stirring constantly.
8. Remove from heat and blend in the butter and vanilla.
9. Cool. This makes 1 cup or a sufficient amount to fill and 8 or 9 inch layer cake.

Mocha Butter Frosting

1. Beat in the vanilla and salt.
2. Blend in the icing sugar alternately with the warm coffee
3. Beat until smooth and a good cspreading consistency. Add more sifted icing sugar or milk if necessary.
4. Makes a sufficient amount for top and sides of a 8 or 9 inch round or square cake, 1 1/2 dozen medium sized cupcakes. If you want to fill a double layer cake you would need to double the recipe.

Assembly

1. Place the first layer of cooled cake on a cake dish.
2. Divide the coffee cream filling in half and put half on this layer.
3. Place the next layer of cake.
4. Spread the remainder of the coffee cream filling on the layer.
5. Place the top layer on top. Ice the sides and top with the Mocha butter frosting.
6. Sprinkle the chocolate shavings on top.