CHOCOLATE MINT MOCHA CAKE

2 cups flour
1 cup oat flour
1-1/2 cups sugar
1/2 cup unsweetened cocoa
2 teaspoons baking soda
2 cups strong coffee, at room temperature
1/2 cup chocolate syrup
1 tablespoon white vinegar
2 teaspoons vanilla

Glaze:
1 cup powdered sugar
1 tablespoon unsweetened cocoa
1/4 teaspoon peppermint extract
4 teaspoons skim milk, at room temperature

Preheat oven to 350 degrees.
Spray a 9-inch by 13-inch baking pan with nonstick cooking spray.

Sift together dry cake ingredients; set aside. Combine remaining cake ingredients in a bowl and whisk until thoroughly blended. Add coffee mixture to flour mixture; whisk until well blended. Pour into pan and bake 30 minutes, until a tester inserted in the center comes out clean. Cool.

To make glaze, combine all ingredients and mix well. Microwave uncovered on high power for 20 seconds (until runny), or cook in a saucepan over medium heat for 20 seconds. Drizzle glaze over cake; let set for at least 15 minutes before serving.

Home

Cake Links