Sour Cream Mocha Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup cocoa powder
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 cup strong coffee, cooled
• 1/2 cup semi-sweet chocolate chips
• For the frosting:
• 1/4 cup butter, softened
• 2 tablespoons cocoa powder
• 1 teaspoon instant coffee granules
• 3/4 cup powdered sugar
• 2 tablespoons sour cream
• 1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13 inch baking pan.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream together the butter and cocoa powder. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla. Beat in the flour mixture until just combined. Stir in the cooled coffee and fold in the chocolate chips.
4. Spread the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.
5. In a medium bowl, cream together the butter, cocoa powder and instant coffee granules until light and fluffy. Beat in the powdered sugar, sour cream and vanilla until smooth. Spread over the cooled cake.
6. Enjoy!

Interesting Facts

• This cake can be made a day ahead and kept in the fridge overnight.
• You can use decaffeinated coffee if desired.
• This cake is delicious served with a scoop of ice cream.