Dark Mocha Molasses ‘Snacking' Cake Recipe

Yahoo Food

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Alejandra Ramos of Always Order Dessert makes a case for “snacking” cake.

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Photo: Alejandra Ramos

Dark Mocha Molasses Snacking Cake
Makes about 2 dozen

I’ve always been of the opinion that cake is a very necessary “everyday” thing. Specifically, I love the idea of a snacking cake, which can sit around on a plate or cake stand, ready to be sliced into as an afternoon treat, an easy dessert, or even a slightly naughty breakfast. 

I have a few such cakes in my repertoire, this dark mocha molasses cake being a new favorite. It’s a rich, dark chocolate cake with strong hints of molasses and espresso. The molasses play off the deep, slightly bitter notes of the brown sugar, and Kahlua makes everything taste better. The result is a very moist, black-as-night cake with incredibly rich flavor. 

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup dark brown sugar, packed
2 tablespoons molasses
1 large egg, room temperature
1 cup strong black coffee, room temperature
1/4 cup Kahlua (or substitute additional black coffee, for a non-alcoholic version)
1 1/2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt

Preheat oven to 325 degrees. Grease and flour a 9 x 5” loaf pan.

In the bowl of an electric mixer, beat the butter, sugar, molasses, and egg until fluffy, about 5 minutes. Stir in the coffee and Kahlua until combined.

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add dry ingredients to the wet, and mix until completely blended and no lumps or dry spots remain.

Pour batter into prepared baking pan and bake 60 to 75 minutes, or until a tester inserted in the center comes out clean.

Let cool in pan about 15 minutes, then remove from pan and let cool on a rack completely.

More must-have cakes for your repertoire:

Cardamom-scented almond king cake, for Mardi Gras

Cheesecake dotted with pomegranate “hearts”

A natural red velvet beet cake

What’s your go-to dessert? Tell us below!