double coffee chocolate cake
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!
prep time
20 Min
cook time
50 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 cups suagr
- 1 cup strong-brewed coffee
- 5 ounces chocolate, unsweetened squares
- 1/2 cup butter
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces coffee yogurt
- 2 - eggs, lightly beaten
- 1 teaspoon espresso balsamic vinegar (or white vinegar)
- ICING
- 1/4 cup butter, softened
- 2 tablespoons jiffy chocolate silk (found in the peanut butter aisle)
- 1 teaspoon espresso powder, instant
- 1 cup powdered sugar
- - milk or coffee to thin the icing
How To Make double coffee chocolate cake
-
Step 1Preheat oven to 325. Grease and flour a 10" fluted tube pan.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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