By Hannah Hassler
It’s been awhile since I’ve been back in the kitchen! A summer and fall packed full of travel and fun, but I am oh so excited to share our latest creation using Green Mountain Coffee® Autumn Harvest Blend® coffee. I’ve dubbed this the “Mocha Autumn Cake”, or it could also be called the “I Can’t Stop Eating This Cake” cake as it is literally addicting. The gooey-ness of the cake paired with the sweet and fluffy mocha frosting is a perfect match.
Mocha Autumn Cake
4 ounces, unsweetened chocolate chunks
2 sticks butter
2 cups sugar
3 teaspoons vanilla extract
1 1/4 cup all-purpose flour
2 sticks Butter at room temperature
5 cups Powdered Sugar
1/4 cup Cocoa Powder
1/4 teaspoon Salt
3 teaspoons Vanilla Extract
1 K-Cup® pack of Autumn Harvest Blend® Coffee, brewed at 6-ounces
DIRECTIONS FOR CAKE
Preheat the oven to 325 degrees. Prep an 8 inch baking pan with non-stick spray. Melt the chocolate in the microwave in 30-second increments until completely melted. Set it aside to cool slightly. In a standing mixer, cream the butter and sugar together. Beat in the eggs, and then slowly add the melted chocolate and vanilla. Once combined, add the flour and continue blending until completely mixed. Pour into baking pan, and bake until the center is firm, 40 to 45 minutes. Cool brownies completely before icing.
DIRECTIONS FOR ICING
In a standing mixer, mix the butter, and slowly add in the powdered sugar. I added it a tablespoon at a time. Slowly add the cocoa powder, then the vanilla and salt. Add the coffee last, whipping the icing until light and fluffy. Once the brownies are completely cool, generously frost them in the pan, and then refrigerate until the icing is firm.