Dutch Cocoa Mocha Cake With Chocolate-Almond Frosting

This succulent cake combines the well acompanied flavors of Dutch process cocoa and coffee and is topped with a frosting that combines the goodness of almonds and chocolate.

Ingredients

• 2 cups

  hot coffee

• 1 cup

  Dutch process cocoa powder

• 2/3 cups

  all-purpose flour

• 2 teaspoons

  baking soda

• 1/2 teaspoon

  baking powder

• 1/2 teaspoon

  pink Himalayan salt

• 1 cup

  butter, softened

• 2 1/4 cups

  granulated sugar

• 4

  eggs

• 1 teaspoon

  vanilla extract

• 1 cup

  unsalted butter

• 1 1/3 cups

  Dutch process cocoa powder

• 5 cups

  confectioners’ sugar

• 2/3 cup

  milk

• 1 teaspoon

  almond extract

Directions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease 3 9” round cake pans.

In a medium bowl, pour hot coffee over Dutch process cocoa powder, whisk until incorporated and put to the side.

Sift flour, baking powder, baking soda together in a large bowl, add salt and set aside.

In another large bowl cream butter and sugar and scrape down sides of bowl.

Add each egg one at a time and scrape down sides of bowl after last egg has been added.

Add vanilla extract.

Add flour mixture and cocoa/coffee mixture alternately in three stages. Scrape down bowl after each new addition of cocoa/coffee mixture has been incorporated.

Distribute mixture evenly into three baking pans and bake for 25 to 30 minutes or until center of cake springs back when lightly touched. Allow to cool before frosting.

For the frosting: Melt butter and place in large bowl.

Add Dutch process cocoa to butter and mix until incorporated.

Alternately add confectioners’ sugar and milk in three stages, scraping down sides of bowl after each stage has been added.

Add almond extract. Beat until smooth.