Chocolate Coffee Cake | Food Channel L Recipes
You really can't go wrong with this chocolate coffee cake!
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 12 slices:
For the cake:
4 eggs
150 g sugar
35 g cocoa powder
90 g all-purpose flour
10 g baking powder
1 pinch of salt
For the cream:
500 g cream cheese
200 g dark chocolate
300 ml heavy cream
100 g powdered sugar
For the soaking:
100 ml milk
50 ml coffee
2 tbsp sugar
For decoration:
50 g dark chocolate
Music: epidemicsound.com
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Coffee Sponge Cake With Cream
How to make coffe sponge cake with cream [ASMR cooking]
Instagram:
The recipe
Coffee sponge cake
45g warm milk (3 tbsp)
10g coffee powder (1 tbsp)
3 egg yolks
10g sugar (1 tbsp)
45g vegetable oil (3 tbsp)
80g cake flour (you can use all purpose flour) (1/2 cup + 2 tbsp)
Coffee cream filling
100g mascarpone (1/4 cup)
40g sugar (3.5 tbsp)
250g heavy cream (1 cup)
2 tsp coffee powder
1 tbsp hot water
Cocoa powder and hazelnut for garnish
My baking and camera equipments:
- If you like the video, please leave a like and subcribe.
__________
Thanks for watching !
How to Make Coffee Cake
This is the best, softest coffee cake you'll ever have, with a sweet cinnamon ripple and a crisp brown sugar streusel.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓
Print the recipe HERE:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Kitchen Scale (Affiliate Link):
Glass Bowls (Affiliate Link):
Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk
Instructions
00:00 Introduction
00:12 Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
00:20 In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
00:43 Beat in sugars until light and fluffy.
00:56 Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
01:09 In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
01:33 Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
02:25 Spread about half of the batter into prepared pan (batter will be thick).
02:33 Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
02:55 Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
03:10 Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
03:21 Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
03:54 Sprinkle streusel evenly over batter.
04:03 Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.
Glaze (optional)
04:17 If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
Facebook:
Instagram:
Pinterest:
Email List:
coffee cake recipe | coffee whipped cream frosting | coffee mirror glaze recipe
coffee cake recipe | coffee whipped cream frosting | coffee mirror glaze recipe |
#coffee #cake #recipe
Coffee Cake with Coffee Whipped Cream Frosting.
Indulge your senses in a delightful symphony of coffee-infused flavors with our exquisite Coffee Cake, adorned with a heavenly Coffee Whipped Cream Frosting. This luscious dessert is a true celebration of all things coffee, perfectly blending rich aromas and decadent textures to create a memorable culinary experience.
The foundation of our Coffee Cake is a moist and tender sponge, delicately infused with the essence of freshly brewed coffee. With each bite, the subtle notes of java dance on your palate, offering a harmonious balance of robustness and sweetness. The cake's light and fluffy texture provide the ideal canvas for the decadent frosting that awaits.
Our Coffee Whipped Cream Frosting is a divine creation that will transport your taste buds to coffee nirvana. Whipped to perfection, it boasts a velvety smoothness that melts effortlessly on your tongue, leaving behind a hint of coffee's comforting warmth. The delicate sweetness of the cream expertly complements the cake, creating an irresistible pairing that will leave you craving for more.
Whether enjoyed as an indulgent treat for yourself or shared with loved ones, our Coffee Cake with Coffee Whipped Cream Frosting promises to be a true delight for coffee enthusiasts and dessert lovers alike. From its enticing aroma to its impeccable taste, this exquisite creation is a testament to the harmonious marriage of coffee and cake, a symphony of flavors that will leave you craving for another slice.
_______________________________
1kg chocolate cake recipe
eggless chocolate cake recipe
Coffee sponge recipe.
Ingredients:
【pan size : 8inch 】
3 eggs
Sugar 100gm(1/2cup)
Coffee powder 1tbsp + Water 2tbsp
Flour 85gm (2/3cup)
Vanilla 1 tbsp
Oil 30ml (2tbsp)
Baking powder 1/4tsp
Salt 1/4tsp
Bake in preheated oven 180℃ for 25-30 minutes.
_______________________________
coffee whipped cream frosting:
Ingredients:
1 cup whipping cream(240ml)
2 tablespoons powdered sugar
1 teaspoon instant coffee powder + 1tbsp water.
1/2 teaspoon vanilla extract
Instructions:
In a small bowl, dissolve the instant coffee powder in 1 tablespoon of hot water. Stir until the coffee is fully dissolved. Set aside to cool.
In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer or a stand mixer, whip the cream on medium speed until it begins to thicken.
Gradually add the powdered sugar into the whipping cream while continuing to beat. Increase the speed to high and whip until soft peaks form.
Add the cooled coffee mixture and vanilla extract to the whipped cream. Beat on medium speed until well combined and stiff peaks form. Be careful not to overbeat, as the cream can become grainy.
Once the desired consistency is reached, your coffee whipping cream frosting is ready to use. You can either use it immediately or refrigerate it for later use.
This frosting goes well with cakes, cupcakes, or other baked goods. It has a subtle coffee flavor that adds a delightful touch to your desserts. Enjoy.
_______________________________
coffee mirror glaze:
Ingredients:
100 grams granulated sugar(1/2cup)
60 milliliters water(1/4cup)
1/4cup heavy cream(60gm)
1tbsp unsweetened cocoa powder
1tsp instant coffee powder
1tbsp powdered gelatin
3tbsp cold water
Instructions:
In a small bowl, mix the powdered gelatin with cold water and let it bloom for about 5 minutes until it becomes spongy.
In a saucepan, combine the granulated sugar, water, heavy cream, cocoa powder, and instant coffee, Place the saucepan over medium heat and stir the mixture until the sugar has completely dissolved and the ingredients are well combined. Do not let it boil.
Remove the saucepan from heat and add the bloomed gelatin. Stir well until the gelatin is completely dissolved.
Pass the mixture through a fine-mesh sieve to remove any lumps or impurities.
Allow the mixture to cool to room temperature. Make sure it doesn't start setting, but it shouldn't be warm either.
Once the glaze has reached room temperature, you can use it to coat your cake or pastries.
Pour the glaze over the chilled cake.
Note: The mirror glaze will have a shiny, glossy appearance once it sets. You can refrigerate the cake after glazing to help the mirror effect set properly.
_____________________________
Thank you for choosing our video as your go-to resource for cake baking inspiration. I hope this recipe brings you joy and fills your kitchen with the irresistible aroma of homemade goodness. Don't forget to like, comment, and subscribe to my channel for more delicious recipes like this one.
#cake #recipe #asmr #sponge #coffee
#coffee_mirror_glaze
#easycookingwithdas
#cake_frosting_recipe
????????????????????????????????????????????????????????
.
A Coffee Cake (That Tastes of Coffee)
Go to and enter promo code
JAMESHOFFMANN for 84% off and 4 extra months free!
Grinder competition is now closed.
Go check out @chefsteps
The cake recipe:
Stella Parks' Swiss Meringue Buttercream:
Music:
“Mountaintop Domicile” By Watermark High
Licenced through Musicbed. You can get a 30 day trial of royalty-free music here:
Links:
Patreon:
My Books:
The World Atlas of Coffee:
The Best of Jimseven:
Limited Edition Merch:
Instagram:
Twitter:
My video kit:
My current studio coffee kit:
My glasses:
My hair product of choice:
Neewer Products I Use:
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.