Double Coffee Chocolate Cake

Joan Penney

By
@thyme4dinner

Who doesn't love coffee and chocolate? My sister gave me this recipe and I played with it! I encourage you to play too! Top the cake with your favorite icing!

Rating:
★★★★★ 1 vote
Serves:
16
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

2 c
suagr
1 c
strong-brewed coffee
5 oz
chocolate, unsweetened squares
1/2 c
butter
2 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
6 oz
coffee yogurt
2
eggs, lightly beaten
1 tsp
espresso balsamic vinegar (or white vinegar)

ICING

1/4 c
butter, softened
2 Tbsp
jiffy chocolate silk (found in the peanut butter aisle)
1 tsp
espresso powder, instant
1 c
powdered sugar
milk or coffee to thin the icing

Step-By-Step

1Preheat oven to 325.
Grease and flour a 10" fluted tube pan.
2In a large saucepan combine sugar, coffee, unsweetened chocolate and butter. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat and cool slightly.
3In a small bowl combine flour, baking powder, baking soda and salt; set aside.

Stir yogurt, eggs and vinegar into the chocolate mixture in saucepan.

Gradually add the flour mixture, stirring just until combined.
4Pour into prepared pan.

Bake at 325 for 50-60 min or until toothpick inserted near center comes out clean.

Cool in pan on wire rack for 15 min. Remove from pan and cool completely on wire rack.
5Icing

In a medium bowl whip butter and chocolate silk for 15-20 sec. Add espresso powder and powdered sugar. Beat 20-30 sec. adding milk or coffee to thin to spreading consistency.

Frost cooled cake. I topped mine with Trader Joe's Sugar, Chocolate & Coffee Bean grind.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: Southern