double coffee chocolate cake

(1 rating)
Recipe by
Joan Penney
Platte City, MO

Who doesn't love coffee and chocolate? My sister gave me this recipe and I played with it! I encourage you to play too! Top the cake with your favorite icing!

(1 rating)
yield 16 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For double coffee chocolate cake

  • 2 c
    suagr
  • 1 c
    strong-brewed coffee
  • 5 oz
    chocolate, unsweetened squares
  • 1/2 c
    butter
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 6 oz
    coffee yogurt
  • 2
    eggs, lightly beaten
  • 1 tsp
    espresso balsamic vinegar (or white vinegar)
  • ICING
  • 1/4 c
    butter, softened
  • 2 Tbsp
    jiffy chocolate silk (found in the peanut butter aisle)
  • 1 tsp
    espresso powder, instant
  • 1 c
    powdered sugar
  • milk or coffee to thin the icing

How To Make double coffee chocolate cake

  • 1
    Preheat oven to 325. Grease and flour a 10" fluted tube pan.
  • 2
    In a large saucepan combine sugar, coffee, unsweetened chocolate and butter. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat and cool slightly.
  • 3
    In a small bowl combine flour, baking powder, baking soda and salt; set aside. Stir yogurt, eggs and vinegar into the chocolate mixture in saucepan. Gradually add the flour mixture, stirring just until combined.
  • 4
    Pour into prepared pan. Bake at 325 for 50-60 min or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 15 min. Remove from pan and cool completely on wire rack.
  • 5
    Icing In a medium bowl whip butter and chocolate silk for 15-20 sec. Add espresso powder and powdered sugar. Beat 20-30 sec. adding milk or coffee to thin to spreading consistency. Frost cooled cake. I topped mine with Trader Joe's Sugar, Chocolate & Coffee Bean grind.
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