"This coffee-flavored dessert is a special treat after dinner, especially with a cup of coffee. I added almond brickle chips to provide a little crunch between the cake layers and on top of the cake. During the holidays, I serve this cake because the combination of chocolate and mocha flavors is a nice change from traditional desserts." —Katie Wolosick, Atlanta
2/3 cup almond brickle chips, divided (such as Heath)
How to Make It
Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.
Place granulated sugar, brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg substitute; beat well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine buttermilk, sour cream, and vanilla. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Add cocoa mixture; beat well.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, combine powdered sugar, cream cheese, coffee, and 1 tablespoon butter in a large bowl. Beat with a mixer at medium speed until smooth (do not overbeat).
Place one cake layer on a plate. Spread half of frosting on top; sprinkle with 1/3 cup brickle chips. Top with remaining cake layer. Spread remaining frosting over top layer; sprinkle with remaining brickle chips.
I turned these into 20 cupcakes. I followed the recipe to the letter, baking them for about 12 minutes (my oven is fast though). I cooled them and then cut them in half with a serrated knife. I frosted the middle and sprinkled with Heath bite candy and then frosted the top and sprinkled with Heath again. They were a huge hit and b/c I got 20 cupcakes instead of 16 servings of cake they were only 250 calories! Loved them! Great for kids too.
I made this for my boyfriend's birthday party and everyone loved it! However, since I don't like to torture friends with the paltry amounts of frosting CL recipes make, I did double the frosting recipe. That probably negates some of the lightness, but that frosting was so darn good it was worth every bite! I added a smidge of leftover coffee from the morning's batch to give it some mocha color and coffee flavor. Will definitely make again!
I made this *three times* for parties over Christmas and people raved about it every single time, and still are! I used Skor Bits that you can buy in a bag. Definitely a favourite that I would make again.
This cake was great!! The crunch was a nice touch and the cake wasn't too sweet. The only change I made was to add about 1 Tablespoon milk to the frosting as it seemed a little dry. This was very quick to make and a definite keeper.
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