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Chocolate Coffee Cake recipe

Chocolate Coffee Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Coffee cake

A one-bowl chocolate cake with gorgeous coffee flavour. You can substitute soured milk for buttermilk - mix 225ml milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes.

121 people made this

IngredientsServes: 12

  • 250g plain flour
  • 400g caster sugar
  • 55g unsweetened cocoa powder
  • 120ml vegetable oil
  • 2 eggs
  • 225ml buttermilk
  • 2 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee granules
  • 225ml hot water

MethodPrep:15min ›Cook:30min ›Extra time:20min cooling › Ready in:1hr5min

  1. Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins.
  2. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, bicarb and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; mixture will be thin. Pour into prepared tins.
  3. Bake for 30 to 35 minutes, or until a skewer comes out clean. Cool in tins for 10 minutes, and then turn out onto racks to cool completely.
  4. Ice cooled cake with Coffee Icing. After icing, melt some plain chocolate in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Recently viewed

Reviews & ratingsAverage global rating:(116)

Reviews in English (94)

Delicious moist cake that is very very easy to make. Lovely with a simple coffee buttercream to ice and fill it. I have made this a few times and it has been perfect every time. Thanks for this recipe!-02 Jan 2012

This is a wonderfully moist, well risen cake that I shall be making again & again. I filled it with violet buttercream as I love violet & chocolate together.-10 May 2018

omg! simply scrummy cake and so easy to make too brill thanks for recipe x-03 Jun 2014


Ingredients

Preheat oven to 350°F. Butter two 9-inch cake pans and line with parchment paper.

In a pan over low heat, melt chocolate in ⅓ cup of coffee, stirring constantly. When melted, set aside to cool slightly.

In a bowl, cream together butter and brown sugar. Add eggs, one at a time, and beat well. Add vanilla and blend in chocolate. Beat well.

In a separate bowl, combine flour, baking soda, and salt. Add dry mixture alternately with the remaining 1 cup of coffee, mixing just enough to combine, by hand or on lowest mixer speed.

Pour batter into prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in pans, then remove and cool on a rack. (Layers are fragile handle carefully.)


Recipe Summary

  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

In a medium bowl, stir together the flour, baking powder and soda. Set aside.

In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.

Add the flour mixture and combine. Batter will be thick.

In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.

Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.


Recipe Summary

  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • 1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
  • 3/4 cup warm milk (110 degrees)
  • 1 large egg plus 1 large egg yolk
  • 3 cups all-purpose flour, plus more for surface
  • Coarse salt
  • 1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • 8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, room temperature, cut into small pieces
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, room temperature

Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.

Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.

Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.

Butter a large bowl. Turn out dough onto a floured surface knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.

Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.

Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs butter parchment. Transfer dough to pan. Brush top with egg wash.

Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.

Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.

Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.


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Ingredients

Chocolate Streusel

Step 1

Combine walnuts, chocolate chips, brown sugar, cinnamon, and salt in a large bowl.

Cake and Assembly

Step 2

Preheat oven to 350°. Butter and flour Bundt pan, tapping out excess flour. Whisk 4 cups flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat granulated sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating to blend and scraping down sides of bowl after each addition. Reduce speed to low and add dry ingredients in 2 additions, alternating with sour cream. Add vanilla and beat just to combine.

Step 3

Transfer half of batter to prepared pan smooth surface. Sprinkle half of streusel evenly over batter. Scrape in remaining batter, smooth surface, and sprinkle with remaining streusel. Bake cake until golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack and let cake cool in pan 30 minutes before inverting onto wire rack. Let cool completely.

Step 4

Do Ahead: Cake can be made 3 days ahead. Store tightly covered at room temperature.

How would you rate Coffee Cake with Chocolate Streusel?

super good. i made it without walnuts. i will say that i definitely overworked the dough, not only did it get HUGE because of the gluten but the texture was a little more spongey and less cakey. still great though. also i thought it was weird that this cake is made in a bundt pan and not a normal fluted pan because it's essentially upside down. the streusel is on the opposite side of the cute bundt design. right? just me? also no, lol, this cake doesn't contain coffee. but it would go great with coffee, or ice cream, or anything else really.

A great cake! It’s super easy to make and really delicious. If you’re like me and you like a strong vanilla flavour, doubling the amount of vanilla makes it taste even better. I have also substituted the cinnamon for half cinnamon and half nutmeg to make it taste a little more Christmas-y. Just a note: you definitely need to both butter and flour the pan. It also rises quite a bit so make sure you have an adequately sized Bundt pan.

Does this contain any coffee at all?

I have made this recipe probably 20 times over the last 2 or 3 years and I always get compliments when I make it. That being said, I have literally never made it in a tube or bundt pan because it always looks like way too much batter for such a pan. I always make it in a 9x13 glass pan and it always spills over the sides

Loved it! Very moist and delicious. Be sure to butter and flour your pan!


Coffee Chocolate Cake

Simple coffee chocolate cake recipe that's covered in chocolate buttercream and topped off with espresso ganache and chocolate chips. Perfect for birthdays! If you are fond of chocolate and coffee and love a caffeine-kick, stop what you are doing and.

Sign in and save recipe to your profile.

Simple coffee chocolate cake recipe that’s covered in chocolate buttercream and topped off with espresso ganache and chocolate chips. Perfect for birthdays!

If you are fond of chocolate and coffee and love a caffeine-kick, stop what you are doing and make this chocolate coffee cake!

It’s SOOOOO good, super rich, moist and tastes absolutely heavenly!

The coffee flavor in this cake is coming from strong black coffee that was used in the cake and espresso powder that was used in the ganache. I didn’t add any coffee or espresso in the frosting because it became a bit too over-whelming.

I know there are lots of components to this cake and it may seem intimidating but honestly, all the steps are simple and straight-forward.

Here are some things to keep in mind:

  • Don’t skip any component of this cake because everything is needed to create the best overall flavor.
  • Espresso powder is not the same as coffee granules. Espresso granules dissolve in liquid whereas coffee granules do not. You can find espresso powder in the coffee aisle at most grocery stores.
  • Don’t replace buttermilk with whole milk because buttermilk is key to creating that ultra soft and moist texture of this cake.
  • Don’t worry if the batter is thin. You have done nothing wrong! That’s just the way it is supposed to be.
  • Use good quality vanilla extract. Trust me, it makes a difference in your baked goods!
  • As always, don’t over-mix the batter because that yields tough cakes.

If you are fond of cakes, you should also check out some of these other recipes:


HOW TO TOP MY FAVORITE CHOCOLATE CAKE RECIPE

What&rsquos a cake without some frosting?

My homemade buttercream frosting is a delicious way to top the best chocolate cake.

Rich chocolate cake paired with sweet vanilla buttercream? Sign me up.

If you are a true chocolate fanatic and want double the chocolate, I would go for chocolate buttercream frosting instead.

If you really want to play up the coffee angle, why not try using a coffee buttercream?

And who doesn&rsquot love chocolate and strawberries together? Top your chocolate cake with sweet strawberry frosting for a play on chocolate covered strawberries!

I have even paired this cake recipe with chocolate ganache and salted caramel to make a Double Chocolate Salted Caramel Cake.


Chocolate cake and crumble garnish

Heat the oven to 350 degrees. Place the racks in the upper and lower thirds of the oven. Grease 3 (8-inch) round cake pans, and line the bottom of each with a round of parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.

In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until each is incorporated. Add the vanilla and mix to combine. Beginning and ending with the dry ingredients, add the flour mixture and coffee separately, a little at a time, and blending well after each addition.

Divide the batter among the prepared cake pans and place in the oven. Bake the cake layers until each is puffed and set, and a skewer comes out clean, 30 to 40 minutes, rotating halfway through for even baking.

Cool the cake layers in their pans on a rack. If not using right away, unmold and cover the cooled cake layers tightly with plastic wrap the cakes will keep, covered, for one day at room temperature and up to 2 months frozen (thaw before using).

To make the crumble garnish, trim each cake layer so it is about 3/4-inch thick. Crumble the trimmings onto a parchment-lined rimmed baking sheet and bake for 30 minutes at 350 degrees. Grind the trimmings in a food processor to attain a fine, even crumb. This makes about 6 cups crumble garnish, more than is needed for the remainder of the recipe.


Directions

How to Make the Chocolate Cake

  1. Preheat the oven to 350.
  2. Grease and flour the sides and bottoms of two 8- or 9-inch round baking pans.
  3. Combine the butter and sugar in a large mixing bowl. You’ll want to use the paddle attachment.
  4. Add in the eggs and vanilla extract. Beat on medium-high speed for 3 minutes.
  5. Wisk together the flour, cocoa powder, baking soda and baking powder in a medium-size bowl.
  6. Add in one-third of the dry ingredients alternately with one-third of the coffee to the butter mixture. Mix until just combined.
  7. Stir in the sour cream and mix until just blended.
  8. Divide batter between the two prepared pans. Pour into each cake pan.
  9. Bake for 28 minutes or until a toothpick inserted into the cake comes out clean. The center of the cake ought to bounce back when lightly touched.
  10. Let the cake cool in the pans for 10 minutes, then remove and place onto wire racks to cool completely.
  11. Use a spatula to frost with coffee buttercream when completely cooled.

How to Make the Coffee Buttercream Icing

  1. Dissolve one packet of Death Wish instant coffee powder in 3 Tbsp of very hot water. Let the mixture cool completely.
  2. In a mixing bowl with the paddle attachment, combine the butter and melted, cooled chocolate until well mixed.
  3. Slowly add the confectioner’s sugar, one cup at a time, alternating with the coffee.
  4. Add in vanilla and beat until well mixed and creamy.
  5. Add more water if needed to obtain spreading consistency.

How to Make the Chocolate Ganache

  1. Place chocolate chips into a small, heat-proof bowl.
  2. Heat the heavy whipping cream and corn syrup in a small pan over medium heat until lightly simmering.
  3. Pour the heated whipping cream mixture over the chocolate and let it set for one minute.
  4. Stir the mixture with a whisk until the chocolate has melted and is of smooth consistency.
  5. Let the ganache cool to room temperature or cool to the touch.
  6. Finally, pour the ganache over the frosted cake and let it run down the sides of the cake in a random pattern.
  7. Let the cake set and allow the chocolate to firm up for about an hour or more before serving.
  • Mixing and Prep: 20 Minutes
  • Baking: 28-35 Minutes
  • Icing: 10 Minutes
  • Cooling/Cake Firming: 50-60 minutes
  • Total Time: 2 hours