Spiced Chocolate Coffee Cake Recipes

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

SPICED CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, combine the flour and sugar; cut in butter until crumbly. Set aside 1-1/4 cups for topping. To the remaining mixture, add cocoa, cinnamon, baking soda, baking powder, nutmeg, salt and cloves; mix well. Stir in raisins and nuts. Make a well in the center; pour in buttermilk and stir just until moistened., Transfer to a greased 13x9-in. baking pan. Sprinkle with reserved crumb mixture. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE SPICE CAKE

Steps:

• In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.

APPLE SPICE COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
• Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
• Whisk baking powder and baking soda into the flour mixture.
• Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
• Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

COFFEE SPICE CAKE

Steps:

• Make the coffee; use dark roast.
• Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
• Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
• Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
• Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
• Pour batter into the pan, smooth off top with spatula.
• Bake for 45 minutes or until the cake tests done.
• Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
• Sprinkle with coarse sugar or dust with powdered sugar.

SPICE CAKE WITH CARDAMOM-COFFEE ICING

Steps:

• To make the cake:
• Preheat oven to 350 degrees.
• Sift dry ingredients.
• In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
• Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
• Beat until just smooth, about a minute.
• Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
• Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
• To make the icing:
• Heat milk and dissolve espresso powder in it, then allow it to cool.
• Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
• Ice cake when cool.

SPICED CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9-inch round cake pans.
• Mix flour, cocoa, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Whisk sugar, melted butter, eggs, milk, yogurt, and rum together in a medium bowl until blended. Make a well in the center of the dry ingredients. Pour in rum mixture, stirring until combined. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Allow to cool in the pans. Pierce cakes 15 to 20 times with a toothpick to prepare for rum glaze.
• Melt 3/4 cup butter in water in a saucepan for rum glaze over medium-low heat. Bring to a slow boil. Stir in 3/4 cup sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in 7 ounces of rum. Let cool for 15 minutes.
• Meanwhile, melt remaining 1/4 cup butter in another saucepan for chocolate glaze over medium-low heat. Bring to a slow boil. Stir in remaining sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in remaining rum and chocolate bar until melted.
• Pour rum glaze over the tops of the cakes while still in the pans. When tops are saturated, turn out onto plates and drizzle more on the bottoms. Repeat until all rum glaze is used. Spread the melted chocolate glaze over the bottom of the cake and then put on the top layer. Spread any remaining chocolate glaze over the top for a nice, dark sheen.