A Yummy chocolate mocha cake recipe, served topped with whipped cream and fresh fruit.
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Preheat oven to 350 degrees F.
Grease and flour two 9 inch round baking pans.
Melt chocolate in a small bowl in the microwave for 45 seconds, or until just melted
Allow chocolate to cool to room temperature.
In small bowl, combine flour, baking soda and salt .
Using an electric mixer, Beat brown sugar, butter, eggs, instant coffee and vanilla extract for 3 minutes.
Gradually add melted chocolate and continue beating for an additional minute.
Beat flour mixture into creamed mixture alternately with buttermilk.
Pour into prepared pans.
Bake for 35-40 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes. Invert onto wire racks to cool completely.
To make the whipped cream, using an electric mixer,with beaters and a glass or metal bowl that has been chilled for 15 minutes in the freezer, beat heavy cream until soft peaks begin to form, add in sugar then beat until stiff peaks form.
To serve cake, top both cake layers with whipped cream and fruit.