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!


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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

Directions Step-By-Step

1
Preheat oven to 325.
Grease and flour a 10" fluted tube pan.
2
In 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.
3
In 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.
4
Pour 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.
5
Icing

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