CHOCOLATE CHAI LATTE CAKE
Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13x9 pan.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
- In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g
CHOCOLATE CHAI LATTE CAKE
Spiced chai latte coffee mix lends fabulous flavor to chocolate cake conveniently prepared in a 13-x-9 pan.
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF (or 325ºF for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
- Bake 29 to 39 minutes or until centre of cake springs back when lightly touched. Cool completely, about 1 hour. (A crack may appear in top of cake, but frosting will cover it.)
- In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into icing sugar mixture until smooth and spreadable. Spread over cake. Just before serving, dust with cinnamon
Nutrition Facts : ServingSize 15 servings
CHOCOLATE CHAI COFFEE MIX
I was craving Starbucks® chocolate chai tea latte when I made this. It is not a copycat recipe, simply tasty and easy. International Delight® 'Sweet Cream' is fabulous in this, if you like sweet coffee. Cardamom gives it the slight licorice taste; if you omit it, that's fine too.
Provided by NWMama
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 40
Number Of Ingredients 8
Steps:
- Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 10.7 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 29.3 mg, Sugar 10 g
CHOCOLATE CHAI COFFEE CAKE
This flavorful spiced whole wheat chocolate chai coffee cake is a unique addition when made for guests or brought to brunch. It is also easy and child friendly. The bananas keep the cake moist without an overwhelming banana flavor. Serve with chai tea. Enjoy!
Provided by milkmom
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine pecans, brown sugar, flour, butter, nutmeg, cloves, cardamom, and cinnamon in a bowl. Blend with a fork until crumbly.
- Mix chocolate chips, flour, cloves, baking powder, and baking soda in bowl.
- Combine sugar, cream cheese, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas and eggs; blend until combined. Mix in flour mixture slowly. Beat batter for 1 minute.
- Pour batter into the prepared pan. Sprinkle pecan topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 47.1 g, Cholesterol 55 mg, Fat 22.9 g, Fiber 4 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 190.8 mg, Sugar 31.5 g
CHOCOLATE COFFEE CAKE
My grandmother used to make this coffee cake every year during the holidays. Now I serve it to my family every Christmas morning.-Debbie Keller, Goose Creek, South Carolina
Provided by Taste of Home
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, egg, salt and milk powder; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , For filling, combine chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Set aside. , Punch the dough down; roll into a 20x10-in. rectangle. Spread with filling. Roll up, jelly-roll style, starting with a long side; seal seam. Place in a well-greased 10-in. fluted tube pan, with seam facing the inside of the pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes; invert onto a wire rack to cool.
Nutrition Facts : Calories 230 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHIP COFFEE CAKE
Make and share this Chocolate Chip Coffee Cake recipe from Food.com.
Provided by BakingGuru
Categories Breads
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.
- Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Spread half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. It's ok to just put it in the middle and gently even out. It may not touch the edges of the pan but will spread out when cooking. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.
- Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE
Skip the line at the bakery to make our Chocolate Chunk-Cinnamon Coffee Cake Recipe! This cinnamon coffee cake recipe is easy to make and delicious.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 32 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
- Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
- Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BLACK COFFEE CHOCOLATE CAKE
This is the EASIEST dark chocolate cake yet. It is super-chocolaty and very moist. I've been using this recipe for 30-years. NOTE: Here's a substitute for the one cup buttermilk: 2/3 cup plain yogurt plus 1/3 cup milk.
Provided by Kathy228
Categories Dessert
Time 45m
Yield 1 layer cake or sheet cake
Number Of Ingredients 10
Steps:
- Beat it all together in one big bowl.
- The batter will be very thin.
- Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans.
- Bake 350°F for 35-40 minutes.
- * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.
CHOCOCCINO CAKE
We know you all love coffee cake as much as chocolate cake, so why not combine the two?
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder.
- For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve.
Nutrition Facts : Calories 805 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.07 milligram of sodium
CHAI-SPICED COFFEE CAKE MUFFINS
Provided by Justin Chapple
Categories main-dish
Time 1h45m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
- Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
- Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.
ESPRESSO, CHOCOLATE & CHILLI CAKE WITH COFFEE CREAM
The warmth of coffee and chilli combine beautifully with chocolate in this impressive dinner party dessert, finish with double cream
Provided by Jennifer Joyce
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
- Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
- Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
- Leave to cool in the tin - it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.
Nutrition Facts : Calories 682 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE CHAI MINI LOAVES
This bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! -Lisa Christensen, Poplar Grove, Illinois
Provided by Taste of Home
Time 1h
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 17
Steps:
- In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.
Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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