CLASSIC COFFEE CAKE
Love Starbucks coffee cake? This version is even better! Tender, buttery cake topped with crunchy crumbles and a cinnamon-sugar ribbon running through the middle. Pour yourself a cup of coffee, and dig in!
Provided by Cindy Rahe
Categories Breakfast Brunch Dessert Baking
Time 1h20m
Yield 18
Number Of Ingredients 21
Steps:
- Preheat the oven and prep the pan: Preheat the oven to 350°F and butter or spray a 9 x 13-inch pan.
- Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature. To freeze the cake, wrap it in plastic, followed by foil.
Nutrition Facts : Calories 430 kcal, Carbohydrate 60 g, Cholesterol 90 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, Sodium 122 mg, Sugar 38 g, Fat 19 g, ServingSize Serves 12-14, UnsaturatedFat 0 g
BLACK COFFEE CHOCOLATE CAKE
This is the EASIEST dark chocolate cake yet. It is super-chocolaty and very moist. I've been using this recipe for 30-years. NOTE: Here's a substitute for the one cup buttermilk: 2/3 cup plain yogurt plus 1/3 cup milk.
Provided by Kathy228
Categories Dessert
Time 45m
Yield 1 layer cake or sheet cake
Number Of Ingredients 10
Steps:
- Beat it all together in one big bowl.
- The batter will be very thin.
- Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans.
- Bake 350°F for 35-40 minutes.
- * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.
BLACK CAKE
Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.
Provided by Julia Moskin
Categories cakes, dessert
Time 4h
Yield 3 or 4 cakes, about 4 dozen servings
Number Of Ingredients 19
Steps:
- At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
- When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
- If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
- Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
- In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
- Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
- While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams
BLACK MAGIC CAKE
Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.
Provided by Marsha
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g
SO EASY BLACK MAGIC CAKE
My family loves this recipe, it's the best chocolate cake ever!
Provided by Janet Terra-Smith
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 51.3 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 479 mg, Sugar 34.5 g
BLACK FOREST COFFEE CAKE
Make and share this Black Forest Coffee Cake recipe from Food.com.
Provided by lets.eat
Categories Breads
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
- Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
- Pour into a greased 13x9x2 baking pan.
- Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
- With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
- Sprinkle the topping evenly over the top of the cake.
- Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.
Nutrition Facts : Calories 453.4, Fat 17.6, SaturatedFat 6.3, Cholesterol 45.9, Sodium 185.5, Carbohydrate 69.9, Fiber 1.9, Sugar 34.8, Protein 5.8
BLACK COFFEE CAKE
This recipe is from the 1980 copy of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania. My Nana saved a copy of the cookbook and gave it to be when I became an adult. The cookbook has seen better days and I thought it would be good to post some of the recipes and keep them alive after the book has fallen apart. Also, I think it is a nice snap shot of the type of recipes these women (largely of Pennsylvania Dutch ancestry) of rural Pennsylvania where making in 1980. The cookbook says this was the recipe submitted by the then Minister of the church, Pastor Harold Smith. My Nana has handwritten next to the recipe "This is almost black and VERY good!'
Provided by Sarah_Jayne
Categories Dessert
Time 40m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients.
- Add eggs, oil, coffee and milk and mix.
- Bake for 25 to 30 minutes at 350 degrees.
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