Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes
If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.
#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking
0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
Full Recipes:
Rhubarb Upside-Down Cake -
Jam Filled Coffee Cake Muffins -
Ultimate Streusel Cake -
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Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes
chocolate coffee cake 巧克力咖啡蛋糕(无面粉) gâteau au café au chocolatSchokoladen-Kaffee-Kuchen チョコレートコーヒーケーキ
Chocolate coffee cake ingredient
Chocolate cake (no flour)
Dark Chocolate 100g
Butter 85g
Cocoa powder 6g
Sugar 100g
6 eggs
Salt 1g
Bake at 180°C(356°F) for 10 to 12 min
Chocolate Coffee Chantilly Cream
Dark Chocolate 130g
Milk 75g
Coffee bean 10g
Whipping cream 300g
Sugar 25g
Chocolate shavings(decorative)
巧克力咖啡蛋糕配料
巧克力蛋糕(不含面粉)
黑巧克力 100g
黄油85g
可可粉6g
白砂糖100g
6个鸡蛋
盐1g
180℃(356℉)烤10到12分钟
巧克力咖啡尚蒂依奶油
黑巧克力130g
牛奶75g
咖啡豆10g
淡奶油 300g
白砂糖25g
巧克力屑(装饰用)
Ingrédient gâteau au chocolat
Gâteau au chocolat (sans farine)
Chocolat Noir 100g
Beurre 85g
Cacao en poudre 6g
Sucre 100g
6 oeufs
Sel 1g
Cuire à 180 ° C pendant 10 à 12 minutes
Crème Chantilly Café Au Chocolat
Chocolat Noir 130g
Lait 75g
Grain de café 10g
Crème liquide 300g
Sucre 25g
Copeaux de chocolat (décoratifs)
Eggless Rich Coffee Sponge Cake Recipe
Eggless Rich Coffee Sponge Cake – This cake turned out so soft and moist. I did another variation for the cream cheese frosting but you can definitely go for whipped cream frosting like in the egg version. It’s really an easy and simple cake and it’s delectable at the same time. I hope you’re inspired to make this ultimate eggless cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 6-inch pan
75g (1/4 cup + 1 tbsp) whole milk, hot
2 tsp instant espresso
240g (2 cups) cake flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
150g (¾ cup) fine sugar
112g (½ cup) vegetable oil
122g (½ cup) plain yogurt
Coffee Cream Cheese Frosting
2 ½ tsp instant espresso
1 tbsp hot water
250g (1 cup + 2 tbsp) unsalted butter, softened
113g (1/2 cup) cream cheese
150g (1/2 cup) sweetened condensed milk
coffee syrup
2 tsp coffee + 2 tsp sugar + 1 tbsp hot water
½ cup roasted crushed walnuts (to cover the cake sides)
Grated chocolate
Piping tip: 1M
Instructions:
Eggless Coffee Sponge Cake
1. Preheat oven at 180°C/355°F.
2. Dissolve the instant espresso in the hot milk. Set aside.
3. Sift the flour, baking powder, baking soda and salt. Set aside.
4. In another bowl, add sugar, oil and yogurt. Mix vigorously until combined.
5. Add in the sifted dry ingredients in 3 batches. Mix until combined, do not over mix.
6. Add in the coffee milk mixture in 3 batches, alternate with the sifted dry ingredients. Mix until combined. Do not over mix.
7. Transfer the batter into a 6-inch pan, greased and lined with parchment paper. Tap the pan on the table a few times to release air bubbles.
8. Bake in preheated oven at 180°C/355°F for about 30-35 min, or until inserted skewer comes out clean.
9. Let the cake cool completely before slicing.
10. Slice into the 4 sheet about 1cm height each.
Coffee Cream Cheese Frosting
1. Dissolve the instant espresso in the hot water. Set aside.
2. In a bowl, add butter. Set aside and wait until it’s softened. Once it’s softened, mix until creamy fluffy and pale.
3. In another bowl, add cream cheese. Mix until it’s soft and creamy. Add in the condensed milk. Mix until it’s well combined.
4. Add the cream cheese mixture into the creamed butter. Mix until combined.
5. Add the coffee mixture. Mix until combined.
Assemble the cake
1. Spread the coffee syrup on each layer of the cake.
2. Cover cake sides with roasted crushed walnuts.
3. Grate some chocolate on top.
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Coffee Cake Recipe | Mallika Joseph FoodTube
Coffee cake is an all-time favorite for everyone and it is simple and quick delicious recipe to do at home . Learn how to make delicious coffee cake recipe by Mallika Joseph
Mallika Joseph FoodTube FB Page:
INGREDIENTS
For cake making
--------------------------
Sugar 125g
Butter 125g
Eggs 2
Flour 125g
Baking powder 1tsp
Coco poder 1/2 tsp
Nescafe
Hot water 1tsp
Coffee essence 1/2 tsp
Coffee cream making
-----------------------------------
Butter 60g
Icing Sugar 160g
Nescafe 1tsp
Coco powder 1tsp
Coffee essence 1/2 tsp
Roasted chopped Cashew nuts
Coffee cream
Chocolate Coffee Cake | EXTRA *moist* | Eggless Chocolate Ganache Cake
You know those flavour combinations that feel like a match made in heaven? Chocolate and coffee is hands down one of them. It’s amazing how the two flavours complement each other and bring out the best taste. This chocolate coffee layered cake is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent!
May I go ahead and also say, this might be the best recipe on my channel
#BakeWithShivesh
Written recipe -
Ingredients -
For cake
¾ cup (90gms) cocoa powder
¾ cup (180ml) hot water
1 tbsp (12gms) coffee
1 + ½ cups (300gms) castor sugar
¾ cup (180ml) vegetable oil
1 tsp (5ml) vanilla extract
1 cup (285gms) yogurt
1 + ½ cup (180gms) maida
1 tsp (4gms) baking powder
½ tsp (3gms) baking soda
Pinch of salt
For dark chocolate ganache
2 cups (350gms) dark chocolate (chopped)
2 cups (460gms) whipping cream
2 tbsp coffee powder
Sugar syrup
¼ cup (50gms) granulated sugar
¼ cup (60ml) water
Dark Chocolate -
Coffee I use -
Cocoa powder -
6” cake pans -
Parchment paper -
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chocolate coffee cake, eggless baking channels, chocolate cake without eggs, no egg chocolate coffee cake, how to make chocolate coffee cake, bake with shivesh, shivesh bhatia, best ever chocolate cake, chocolate coffee ganache, milk chocolate ganache, frosted cakes, how to make eggless moise chocolate cake, no eggs soft chocolate coffee cake, how to make chocolate ganache, chocolate cake decoration, eggless chocolate cake recipe, two layer chocolate cake with frosting
A Coffee Cake (That Tastes of Coffee)
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The cake recipe:
Stella Parks' Swiss Meringue Buttercream:
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The Ultimate Coffee Cake Recipe:
CAKE SPONGES
225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt
- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
- Add the eggs yolks one at a one and mix completely before adding the next one.
- Add the baking powder and GMS
- With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
- In a clean bowl, add the egg whites, 125g sugar and the salt.
- Whisk until stiff peaks form in the meringue.
- Fold the meringue into the batter, a third at a time.
- Prepare two springform pans by greasing and flouring them.
- Split the batter evenly between the two.
- Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
- Cool completely before frosting.
COFFEE BUTTER
200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:
- Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
- Infuse for 1 hour
- Strain
Sous vide method:
- Combine coffee and butter in vacuum bag
- Add some cutlery to the inside of the bag to prevent floating
- Cook sous vide at 90C for one hour
- Strain
COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
- Combine egg whites, sugar and salt.
- Heat mixture over boiling water, while stirring continuously, until it reaches 85C
- Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
- Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
- If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake
- Place the second tier on top
- Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.