½ cup butter
1 cup raw sugar
3 eggs
1 ½ tbsp vanilla extract
¼ tsp almond extract
2 cups bakers flour
½ tsp salt
2 tsp cinnamon
1 tsp baking powder
¼ tsp baking soda
¼ cup buttermilk
¾ cup brewed coffee (I highly recommend 100% medium roast Kona
coffee for this recipe)
4 oz semisweet chocolate chips
Preheat oven to 350 degrees
Grease and flour 2 eight inch round cake pans
Blend in sugar, and eggs until smooth and creamy
Mix dry ingredients in separate bowl
Add buttermilk and butter mixture
Combine coffee and chocolate in small saucepan
Heat on low heat until chocolate is melted and mixed with coffee
Add to batter mixture and blend thoroughly
Pour into cake pans, bake about 45 minutes or until firm
Ice with Mocha Icing
Mocha Icing
½ cup brewed medium roast coffee
6 oz semisweet chocolate chips
1 tsp vanilla extract
¼ cup soft butter
Place chocolate, coffee, and vanilla in small saucepan
Heat on low until chocolate is melted and mixed
Remove from heat, blend in butter
Mix well