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
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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.
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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.
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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!
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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.
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Cinnamon Crusted Coffee Cake
This Coffee Cake is like a butter cake, that is, it's leavened with baking powder and baking soda, not yeast. The recipe calls for buttermilk which has a thick and creamy texture with a rich tangy buttery taste that makes the cake nice and tender.
It doesn't have coffee in it as the name suggests but it's a cake that you'd have in a coffee shop with coffee or tea and it's a simple informal cake. Adding the cinnamon sugar in it make it have a nice crusty finish and marble effect on the inside and great flavour.
Ingredients
Cinnamon Sugar Topping:
1/4 cup (55 grams) firmly packed light brown sugar
1 1/2 teaspoon (2 grams) ground cinnamon
Coffee Cake:
2 cups (260 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (113 grams) Margarine
1 cup (200 grams) white sugar
2 large eggs at room temperature
1 teaspoon (4 grams) pure vanilla extract
1 cup (240 ml) buttermilk
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BEST Streusel Coffee Cake Recipe
The BEST EVER Streusel Coffee Cake - a 9x13 pan of coffee cake with cinnamon sugar center and streusel topping. It's the perfect breakfast cake to eat with coffee - and great for brunch!
Recipe:
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CINNAMON FILLING:
⅔ cup (134g) packed brown sugar
¼ cup (31g) all-purpose flour
2 teaspoons ground cinnamon
STREUSEL TOPPING:
¼ cup (57g) unsalted butter, melted
¼ cup (31g) all-purpose flour
1 cup (200g) packed brown sugar
2 teaspoons ground cinnamon
CAKE:
3 cups (372g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (113g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (237ml) milk
INSTRUCTIONS
Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
Whisk cinnamon filling ingredients in a small bowl. Set aside.
Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.
RECIPE NOTES
You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
You can also mix the cake by hand with a whisk.
I recommend using room temperature eggs if you remember to take them out of the refrigerator.
You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Mocha Sponge Cake | Super Soft Chocolate Coffee Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Mocha Sponge Cake | Super Soft Chocolate Coffee Cake | Yummy
INGREDIENTS:
3 eggs (substitute 1/2 cup condensed milk)
Coffee 1 tsp
Sugar 2/3 cup
Mix gradually
Beat until foamy consistency
Oil 1/2 cup
Vanilla 1 tsp
All purpose flour 3/4 cup
Cocoa powder 1/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/4 cup
9 inch pan
Green oil
Place baking paper
Chocolate chips on top
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on low flame for 30-40 mins
Or bake in a preheated oven at 170c for 30-40 mins
NOTE: 1 CUP = 250 ML
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