I’m not much of a coffee drinker.
Never have been … belong to the tea minority.
However I do drink it once a year … on my Dad’s birthday just to honor the “let’s have a cup of coffee and talk about life” conversations we used to have every once in while. So seeing how our favorite hockey team made it to the Stanley Cup Playoffs, I thought I’d whip up the Chocolate Coffee Cake and think of the conversations my dad and I would have had while watching the game.
The recipe called for instant coffee, but knowing my Dad, the coffee connoisseur that he was, instant coffee wouldn’t cut it. Freeze-dried crystals didn’t have a chance. Folgers never had a place in our pantry. It just wasn’t tolerated. So I brewed up a cup of one of his favorites … Guatemalan coffee hailing from the Antigua region.
He’d definitely like it. And after tasting the Chocolate Coffee Cake I can see how some people can’t live without their double mocha cappuccino half-decaf latte espresso. It made the chocolate more chocolatey.
This week’s secret ingredient definitely helped classify the cake as a change your life type of dessert. I’m beginning to impress myself with my baking skills. This week’s challenge definitely came out rich, moist, decadent and with an awesome crumb. Not dry, not mushy. Just right.
Coffee and chocolate … definitely a good combination. Definitely Guatacular.
Recipe Courtesy of My Life Runs on Food.
1-3/4 cups flour
3/4-cup unsweetened cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 large eggs; room temperature
1-cup organic whole milk; room temperature
1/2-cup olive/neutral oil
2 tsp. vanilla
3 tbsp. instant coffee
1 cup boiling water
Chocolate Icing (Recipe Follows)
Garnish: Any nut and/or berries
1. Preheat oven to 350°F. Grease, flour and line with parchment paper 9-inch round baking pans.
2. In a large mixing bowl (one used for the mixer), toss sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the milk,eggs, oil, and vanilla.
4. Add the milk ingredients to the dry/flour ingredients in the large bowl. Mix until just incorporated.
5. Add instant coffee to the boiling water. Pour into the batter and mix until just incorporated. The batter will be thin.
6. Pour batter into prepared cake pans. Try to make sure they are of equal weight.
7. Bake for 30 to 40 minutes or until toothpick inserted in the cake comes out clean.
8. Cool on a wire rack for about 10 minutes and remove the cakes from the pans to continue cooling.
9. When the cakes are completely cool, frost cakes.
10. Garnish with chopped nuts and berries
3 tbsp. instant coffee
1/3-cup whole, organic milk; warm-hot, not boiling
1 stick (1/2-cup) butter
2/3 cup unsweetened cocoa
2-3/4 to 3 cups powdered sugar
1 tsp. vanilla
1. Add instant coffee to the warm milk. Let cool.
2. Meanwhile, melt butter in a small pot. Cool slightly.
3. Place cocoa powder in the bowl of the mixer fitted with the whisk attachment. Pour butter into the cocoa powder and mix thoroughly.
4. Add a third of the milk to the cocoa powder and mix thoroughly. Add half the powder sugar into frosting and mix thoroughly. Continue to alternate between the milk and the powdered sugar, ending with the milk. Add the vanilla and continue whisking until smooth. If frosting is too thick/rough add a little more milk until smooth.