Mocha Brownie Cake
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- 1 (2-layer) cake
- COOK TIME
- 25 Min
You know those desserts that just make you so happy? This Mocha Brownie Cake is one of 'em! Hang on tight for this one, everyone!
What You'll Need
- 1 (23.7-ounce) package double fudge brownie mix
- 1/3 cup water
- 1/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 1/2 cup chopped pecans
- 1 1/2 cups heavy whipping cream
- 1 tablespoon instant coffee granules
- 1/4 cup sifted powdered sugar
What to Do
Preheat oven to 350 degrees F. Coat 2 (8-inch) cake pans with cooking spray; line pans with wax paper, and coat with cooking spray. Set aside.
Combine first 4 ingredients; stir in pecans. Spread batter evenly into prepared pans. Bake 25 minutes. Let cool in pans on wire racks 5 minutes; invert onto wire racks. Carefully remove wax paper; let cake layers cool completely on wire racks.
Combine whipping cream and coffee granules. Beat at medium speed with an electric beater until foamy; gradually add powdered sugar, beating until stiff peaks form. Spread whipped cream mixture between layers and on top and sides of cake. Cover and chill 1 to 2 hours. Garnish, if desired, with chocolate shavings.
We've found that chilling or freezing the mixing bowls and beaters about 15 minutes before beating the whipping cream helps give the frosting more volume! Once we've frosted the cake, we chill it to give the frosting time to set and to make the cake easier to slice and serve.
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