Coffee Cocoa Snack Cake Food

COFFEE COCOA SNACK CAKE

Steps:

• position a rack in the center of the oven and heat the oven to 350°. Generously butter a 9 inch square baking pan. Line the bottom of the pan with the square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.
• Cream the butter and sugar until smooth, using a wooden spoon or the paddle attachment of the stand mixer. Add the eggs one at a time, mixing until just incorporated. By hand, whisk in the vanilla and salt. Sift the flour, cocoa, baking soda and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients by hand until the batter is smooth and mostly free of lumps.
• Pour the batter into the pan, spreading evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on wire rack to cool for 20 minutes. Carefully run knife around the edges of the pan, invert cake onto the rack, and remove the pan. Invert again onto another rack and let cool until just warm. Serve at once or wrap in plastic and store at room temperature for up to five days. Makes a 9 inch square cake, or serves 16.

HOMEMADE CHOCOLATE SNACK CAKE

Steps:

• In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

MOCHA FROSTED SNACK CAKE

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray., In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened., Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.

CHOCOLATE SNACK CAKE

Steps:

• In a bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8-in. square baking pan. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

COFFEE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour a 10 inch fluted tube pan.
• In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
• Add eggs; whisk until combined.
• In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
• Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
• Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
• Cool for 30 minutes. Brush again with syrup.
• Sprinkle with the 1/4 cup hazelnuts.
• Serve cake warm with remaining syrup.