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Parve
Easy
18 Servings
Allergens 
3 Hours, 30 Minutes
Diets
This delectably moist cake has an irresistible mocha flavor. It freezes beautifully and always goes over well, making it perfect for a simchah or birthday. Thanks, HDG!
6 tablespoons coffee granules
6 tablespoons Gefen Cocoa
1 and 1/2 cups boiling water
7 eggs
3 cups sugar
1 and 1/2 cups oil
3 and 1/2 cups Mishpacha Flour
3 and 1/2 teaspoons Haddar Baking Powder
1 large egg
1/2 cup (4 ounces/100 grams) margarine (use soy-free, if needed), at room temperature
2 cups (10 ounces/250 grams) confectioner’s sugar
2 tablespoons Gefen Cocoa, dissolved in hot water
1 and 1/2 tablespoons coffee, dissolved in hot water
1 tablespoon Gefen Vanilla Sugar
grated chocolate
coconut flakes
ground nuts
In a small bowl, mix the coffee, cocoa, and water. Set aside until cool.
Meanwhile, beat the eggs and sugar about 10 minutes, until light and lemon-colored.
Add the oil, flour, baking powder, and cooled coffee mixture. Beat everything together until well combined.
To bake, pick one of the following pan options: a) 2 10-inch round pans and a 9- x 13-inch disposable pan b) 1 10- x 15-inch pan and 1 8- x 8-inch pan c) 2 9- x 13-inch disposable pans Grease the pans. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes, until a toothpick comes out clean (baking time may vary with pan size). Cool before frosting.
Put the frosting ingredients in a mixer. Beat for 15 minutes, until the frosting is thick and fluffy. Frost the cooled cake. Top it with grated chocolate, coconut flakes, and/or nuts.
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does it work to half the recipe so it’s not so much?