Mocha Chocolate Jimmy Cake
Pour steaming hot milk over the top and watch the i'm an artist and cake decorator from portland, oregon.
Recipe Summary Mocha Chocolate Jimmy Cake
This is a cake my mom used to make for my birthday and whenever I would ask her to make it.Ingredients | Chocolate Bomb Cake Stop And Shop4 eggs, separated2 cups confectioners' sugar1 cup butter, softened2 cups all-purpose flour2 teaspoons baking powder1 cup brewed strong coffee, cooled1 cup chocolate sprinkles (jimmies)2 cups confectioners' sugar½ cup butter, softened2 tablespoons cocoa powder2 tablespoons hot brewed coffee2 teaspoons vanilla extractDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.Beat 2 cups confectioners' sugar and 1 cup butter together in a bowl until creamy; add egg yolks, 1 at a time, until fully incorporated.Mix flour and baking powder together in a bowl. Stir flour mixture into creamed butter mixture, alternating with cooled coffee until just mixed; mix in sprinkles. Fold egg whites into batter. Pour batter into the prepared pan.Bake in the preheated oven until edges of cake pull away from sides and a toothpick inserted in the center comes out clean, about 1 hour. Cool cake in pan for 1/2 hour before turning onto a serving plate.Beat 2 cups confectioners' sugar, 1/2 cup butter, and cocoa powder together in a bowl until smooth; beat in hot coffee and vanilla extract until frosting is creamy. Spread frosting onto cooled cake.Can also be baked in two 1-pound bread pans lined with waxed paper.Use real chocolate sprinkles versus artificially-flavored because they can turn the cake orange.Info | Chocolate Bomb Cake Stop And Shopprep: 30 mins cook: 1 hr additional: 30 mins total: 2 hrs Servings: 12 Yield: 1 10-inch tube pan
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