Coffee Chocolate Cake Food

BLACK COFFEE CHOCOLATE CAKE

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.

COFFEE CHOCOLATE CAKE

Steps:

• Cake:
• Heat oven to 350°F.
• In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
• In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
• Dump dry flour mixture into this wet mixture and mix until just combined.
• Pour batter in 2 round cake pans that have been greased and floured (Dimensions 9x2).
• Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Chocolate Frosting:
• In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
• Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
• Espresso Ganache:
• In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,
• Heat in the microwave at 30 second increments, mixing after each interval.
• Continue doing this until you have smooth and creamy ganache.
• Assembling:
• Once the cakes have cooled down, spread frosting on top of one cake.
• Place the other cake on top of the frosting.
• Then, frost the entire cake in chocolate frosting.
• Use the back of a spatula to design a diagonal pattern all around the cake.
• Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
• Toss a variety of chocolate chips on top of the cake for decoration.
• Enjoy!

BEATTY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS

Steps:

• Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

WHOLE WHEAT CHOCOLATE-COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
• Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
• Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
• Dust with powdered sugar before serving.

MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

CHOCOLATE COFFEE BUNDT CAKE

Steps:

• COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
• BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
• COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
• POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner’s sugar.

CHOCOCCINO CAKE

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.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• 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.

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING

Steps:

• For cake:
• Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
• Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
• For frosting:
• Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
• Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
• Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

COFFEE MUG CHOCOLATE CAKE

Steps:

• Required: 1 coffee mug.
• Add dry ingredients to coffee mug and mix well.
• Add the egg and mix well.
• Add milk and oil and mix well.
• Add vanilla, chocolate chips and nuts if desired.
• Put the mug in the microwave and cook on high for 3 minutes.
• The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired.

CHOCOLATE RIPPLE COFFEE CAKE

Steps:

• You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• Dunk a biscuit in the coffee and then let excess coffee run of it.
• Place the biscuit side up and stand it in the cream dab you put on the plate.
• Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• Now cover the whole cake in the left over cream.
• All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• Place cake in fridge for at least 4 or 5 hours.
• Just before serving place crumbled flake on the top.
• You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• It will still turn out fine.

EASY CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

IRISH COFFEE CHOCOLATE CAKE

Steps:

• You should prepare the chocolate cake according to the directions on the cake box, but use cold coffee instead of water. Bake the cake in a 9 x 13 inch cake pan. After baking use a fork to poke holes evenly over the top of the cake. Set the cake aside to cool slightly while you prepare the coffee/whiskey syrup.
• Mix the sugar and 1/4 cup of the strong coffee. Bring to a boil and boil 1 minute. Allow to cool till warm, but not hot. Stir in whiskey and pour over the top of the slightly cooled cake. Cover the cake and allow it to cool completely.
• Once the cake has cooled completely, mix the remaining 1/4 cup HOT coffee and the tub of cream cheese frosting. It will be almost pourable and much easier to spread. Pour the frosting over the top of the cake, cover and place in the fridge to set frosting.
• *I chose to dust the top of the frosting very lightly with some powdered instant coffee (optional).