Please know this isn’t the Dessert Diva patting herself on the back (although I am flexible). This comes directly from you, my Boulder Weekly readers.
The sweet parfaits were a hit, and actually, this is about more than just reader requests. I am also working with my friend Rod Smith and his coffee company, so for the love of all things coffee, I’ve worked the delicious beverage into my recipe this week. Our treat is Cinnamon Mocha Cake with Mocha Glaze. I am drooling already.
As most of you know, Rod was a great Denver Bronco wide receiver and all-around great guy. He is just as passionate about his coffee company as his football career. OK, I’m a New York Jets fan, but he doesn’t hold that against me. Now, if I were to buy my coffee from Starbucks — that’s a whole ’nother Oprah.
This chocolate coffee concoction screams to be devoured. Oh, in case you didn’t know, chocolate coffee = mocha. Add a little bit of cinnamon to bump up the flavor, top with a mocha glaze dripping down the side of the cake, and, well, that’s a touchdown kids. Come on, you knew a football reference was just around the corner. At least I’m a sporty girl who can appreciate all things sporty as well as all things sweet. I guess that might be patting myself on the back a little. I just love to show off that flexibility, I guess.
I’m urging you to make this dessert so you too can pat yourself on the back, and maybe, just maybe, someone else will pat your back as well. Making this cake in a bundt pan makes it look pretty and easy to transport as well. Slice it up and enjoy with a cup of coffee, and I say you’ve got a home run on your hands. Oh wait, wrong sport. But it works, so I’ll go with it.
Now, follow the directions, put some love into it and invite me over when it’s done.
Cinnamon Mocha Cake with Mocha Glaze
2 cups flour
2/3 cups cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 cups brown sugar
1 cup water
1 cup canola oil
2 tsp. vanilla
1 cup semi-sweet chocolate chips
1 packet of Organo Gold Mocha (or
2 tbsp. instant espresso)
2 cups powdered sugar
2 tbsp. Organo Gold Mocha (1 1/2
tbsp. if you use instant coffee or
1/4 cup warm water
Preheat oven to 375 degrees.
Grease a 10-inch bundt pan. Melt chocolate chips and mix in mocha packet (or espresso). Stir and set aside.
In small bowl, sift together flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
Beat sugar and eggs until wellcombined. Beat in water, oil and vanilla until mix is smooth. Mix flour combination into wet ingredients and stir until well-combined. Fold in melted chocolate.
Pour into pan and place on baking sheet in oven. Bake for 45 minutes. Take out, gently take spatula around cake to loosen. Let cool.
For glaze, dissolve mocha in warm water, stir. Combine mocha mixture with powdered sugar and stir until smooth. Flip over onto serving platter, drizzle with glaze. Let set for 20 to 30 minutes. Cut, serve and enjoy!
Note: To order Rod Smith’s coffee go to rodsmithhealthycoffee.com.
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to email@example.com.