If you are looking for a special treat for the birthday person, or a dinner party, you need to give this a try, I promise you won’t be disappointed. This is my go-to recipe for chocolate loving birthday girls (or boys of course) and I give full credit to Ina Garten, aka, Barefoot Contessa. The beauty of this is that you can have full confidence the very first time making one of her recipes. No fiascos, no surprises and more importantly, you know it will be an instant hit. This cake is no exception. Also, there is no question that this is a bit more involved than a box cake mix, but the little bit of added time is well worth the effort.

INGREDIENTS
12 Tbs. butter (1 1/2 sticks), room temperature
2 cups sugar
1 Tbs. pure vanilla extract
3 extra large eggs, room temperature
1-3//4 cups all purpose flour
1 tsp. baking soda
1 tsp. kosher salt
2/3 cup hot tap water
2/3 cup unsweetened cocoa powder, Pernigotti or Droste are good ones
1 tsp. instant espresso powder
2/3 cup half and half

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 × 13 × 2 inch baking pan, line it with parchment paper, then grease and flour the pan.

First, place the butter and sugar in the bowl of an electric mixer, fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.

Next, sift the flour, baking soda, and salt together in a medium bowl. Then, in another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth.

Now, with the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed. Then, pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board, remove the parchment paper and frost the top with the mocha frosting. Cut in squares, add a dollop of vanilla ice cream and serve.

MOCHA FROSTING INGREDIENTS
12 oz. bittersweet chocolate, (Lindt) 1/4″ chopped
3 Tbs. butter, room temperature
2 tsp. instant espresso powder
1-1/4 cups heavy cream
1 tsp. pure vanilla extract

DIRECTIONS
Meanwhile, place the chocolate, butter, and espresso powder in a bowl. Heat the cream to a simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn’t melted, microwave the mixture for 15 seconds.) Add the vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.

Finally, scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

NOTES
Not to worry if you don’t have either of those high-end cocoa powders or chocolate, you can definitely use the run of the mill supermarket version. However, remember that the better the chocolate, the better the flavor.