Coffee and Chocolate Cake Recipe?
(More Chocolatey Goodness)



Why Coffee in Chocolate Cake?coffee-and-chocolate-cake-recipe2/

If you're a connoisseur of baking or maybe a wanna-be baker or maybe simply a one-timer "I just wanna bake one chocolate cake!" kinda person, you've probably stumbled across a coffee and chocolate cake recipe.  Actually, you've probably stumbled across a whole bunch.  If you like coffee, you've probably been rather excited by this, but if you've just beem seeking out a good ol' fashioned chocolate cake recipe, you may be slightly confused and/or irritated.  The truth is that in most cases, a coffee and chocolate cake recipe is not actually going to taste much like coffee, if at all.  In fact, it's just going to taste a whole lot more chocolatey.  Coffee beans are similar to properties in cocoa beans and are a common ingredient when it comes to chocolate cake because of their ability to enhance cocoa powder's flavor.  While your other ingredients like sugar and vanilla and eggs may help the cake taste "good" they are not actually going to make it taste any more chocolatey than it orginally would.  Enter coffee.

Can I Leave Out the Coffee?

Sure!  You can leave out the coffee out of a coffee and chocolate cake recipe, though we wouldn't suggest it.  (Merely because we're coffee fanatics here, after all.)  But, if you do prefer to skip the coffee altogether, you can easily substitute the amount with water if it calls for liquid coffee, or skip the dry coffee grounds completely if that's what's called for.  You won't hurt anything, but you might not find the super intense chocolate flavor that you're after.  And, if you like the idea of coffee flavor in your chocolate cake, then you can add more coffee grounds, or cut some of the other liquid and add more coffee.  (We suggest this.)

A Coffee and Chocolate Cake Recipe!

One of our favorite recipes for a chocolate cake with coffee comes from Bon Appetit.  It's exquisitely, superbly dark, moist and ultra velvety chocolatey.  We think you'll love it just as much as we do (whether or not you're a coffee lover).

Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

Ingredients:

Cake
2 cups cake flour
2/4 cup natural unsweetened cocoa powder
1 1/2 tsps. baking soda
3/4 tsp salt
3/4 cup unsalted butter, room temperature
3 large eggs
1  cup buttermilk
4 tsps. instant espresso powder, dissolved in 3/4 cup hot water

Frosting
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8 ounce containers chilled mascarpone cheese

Directions:

Cake
Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.

Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.

Frosting
Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours.

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer,