CHOCOLATE CAKE WITH COFFEE FROSTING
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.
Nutrition Facts : Calories 394 calories, Fat 18g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
THREE-LAYER CHOCOLATE CAKE WITH IRISH COFFEE FROSTING
A rich chocolate three-layer cake with light whipped cream, Irish coffee frosting, and a layer of fudge.
Provided by Scott Hindley
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h15m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
- Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
- Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
- Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
- Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
- Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
- Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 73.6 g, Cholesterol 128.3 mg, Fat 33.8 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 19.2 g, Sodium 463.6 mg, Sugar 51 g
CHOCOLATE STOUT CAKE WITH COFFEE GLAZE
This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 4h
Yield 1 (10-inch) Bundt cake
Number Of Ingredients 19
Steps:
- Place a rack in the lower third of the oven and heat to 350 degrees.
- In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
- In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
- In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
- Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
- Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
- Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
- Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
- Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
- Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.
CHOCOLATE CAKE II
This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
Provided by Nanci
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 26.6 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 130.9 mg, Sugar 17.2 g
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE COFFEE CAKE WITH COFFEE ICING
Dazzle your guests with this "show stopper" coffee cake. Rich enough for dessert, it makes an ideal brunch cake.
Provided by MarieRynr
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 26
Steps:
- Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
- Set aside.
- Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
- Stir in vanilla.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, soda and salt together twice.
- Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
- Beat until just well mixed.
- Do not overmix.
- (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
- Spoon in one fourth of the batter.
- Sprinkle with one third of the raisin-walnut mixture.
- Repeat layering twice, ending with batter.
- Bake 1 hour at 350*F.
- Cool on rack.
- Unmold coffee cake and set on serving plate.
- Frost sides and top with Coffee Icing.
- Sprinkle with raisins and walnuts and chill until ready to serve.
- For Icing, mix coffee with water until completely dissolved.
- Cool.
- Cream butter and cream cheese until light.
- Gradually beat in sugar.
- Beat in vanilla, orange juice,salt and coffee mixture.
- Whip until double in volume, about 4 minutes.
Nutrition Facts : Calories 565.9, Fat 26.8, SaturatedFat 14.7, Cholesterol 114.3, Sodium 384.7, Carbohydrate 75.8, Fiber 2, Sugar 48.6, Protein 8.3
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