Coffee Chocolate Cake Recipes

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CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

A tasty sour cream coffee cake with a streak of chocolate chips in the middle.

Provided by Kerrilyn Blood

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

½ cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a medium bowl, stir together the flour, baking powder and soda. Set aside.
  • In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
  • Add the flour mixture and combine. Batter will be thick.
  • In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
  • Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g

BLACK COFFEE CHOCOLATE CAKE



Black Coffee Chocolate Cake image

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

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk or 1 cup soured milk
1/2 cup grapeseed oil
1 teaspoon vanilla

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.

CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 15

3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 pinch fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup semisweet chocolate chips

Steps:

  • Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

COFFEE CHOCOLATE CAKE



Coffee Chocolate Cake image

Simple coffee chocolate cake recipe that's covered in chocolate buttercream and topped off with espresso ganache and chocolate chips. Perfect for birthdays.

Provided by Abeer Rizvi

Categories     Dessert

Number Of Ingredients 22

1 3/4 cups flour (All-purpose)
2 cups sugar (Granulated)
3/4 cup cocoa powder (Unsweetened)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs (Large)
1 cup buttermilk
1 cup strong black coffee (Room temperature and NOT boiling hot)
1/2 cup vegetable oil
1 tsp vanilla extract
Chocolate Frosting:
1 1/2 cups butter (Unsalted, Room temperature)
1 cup cocoa powder
1 tbsp vanilla extract
5 cups powdered sugar
1/2 cup milk (Whole)
1 cup chocolate chips
1 cup heavy cream
1 tbsp espresso powder
1 tbsp butter
3/4 cup chocolate chips (Various flavors)

Steps:

  • Cake:
  • Heat oven to 350°F.
  • In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
  • In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
  • Dump dry flour mixture into this wet mixture and mix until just combined.
  • Pour batter in 2 round cake pans that have been greased and floured (Dimensions 9x2).
  • Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cakes to cool down completely.
  • Chocolate Frosting:
  • In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
  • Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
  • Espresso Ganache:
  • In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,
  • Heat in the microwave at 30 second increments, mixing after each interval.
  • Continue doing this until you have smooth and creamy ganache.
  • Assembling:
  • Once the cakes have cooled down, spread frosting on top of one cake.
  • Place the other cake on top of the frosting.
  • Then, frost the entire cake in chocolate frosting.
  • Use the back of a spatula to design a diagonal pattern all around the cake.
  • Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
  • Toss a variety of chocolate chips on top of the cake for decoration.
  • Enjoy!

Nutrition Facts : Calories 1133 kcal, Carbohydrate 150 g, Protein 9 g, Fat 60 g, SaturatedFat 39 g, Cholesterol 150 mg, Sodium 817 mg, Fiber 6 g, Sugar 120 g, ServingSize 1 serving

EASY CHOCOLATE CHIP COFFEE CAKE



Easy Chocolate Chip Coffee Cake image

A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.

Provided by MRSMTAYLOR

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
¼ cup milk
1 cup semisweet chocolate chips
½ cup chopped pecans
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 61.8 g, Cholesterol 86.7 mg, Fat 27.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 14.5 g, Sodium 320.4 mg, Sugar 39.9 g

MOIST CHOCOLATE CAKE



Moist Chocolate Cake image

This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! -Patricia Kreitz, Richland, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup whole milk
2 large eggs, room temperature
1 teaspoon vanilla extract
FAVORITE ICING:
1 cup whole milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Additional baking cocoa, optional

Steps:

  • Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

Nutrition Facts : Calories 636 calories, Fat 37g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 549mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

COFFEE-CHOCOLATE CAKE



Coffee-Chocolate Cake image

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

2 cups sugar
1 cup canola oil
1 cup whole milk
1 cup brewed coffee, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
BUTTERCREAM FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 3/4 cup whole milk

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.

Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.

YEASTED CHOCOLATE COFFEE CAKE



Yeasted Chocolate Coffee Cake image

Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h40m

Yield Makes one 5-by-10-inch cake

Number Of Ingredients 15

2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature

Steps:

  • Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  • Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  • Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  • Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  • Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  • Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  • Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

CHOCOLATE CHUNK COFFEE CAKE



Chocolate Chunk Coffee Cake image

Make and share this Chocolate Chunk Coffee Cake recipe from Food.com.

Provided by AliciaGski

Categories     Breads

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 12

10 ounces semisweet chocolate, coarsely chopped
3/4 cup chopped walnuts
2/3 cup white sugar
3/4 cup softened margarine
1 1/4 cups white sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Oven 350 degrees. Grease 10-inch tube pan.
  • Combine for topping: chocolate, nuts, 2/3 cup sugar and set aside.
  • Beat sugar and butter till light and fluffy.
  • Beat in eggs, sour cream, and vanilla till well mixed.
  • Combine flour, baking powder, and baking soda in another bowl and add to batter slowly. Beat till smooth.
  • Spoon and spread evenly 1/3 batter into pan.
  • Sprinkle topping and alternate layers two more times.
  • Bake 55-65 minutes or till toothpick inserted in center comes out clean.
  • Cool on rack in the tube pan for 20 minutes before putting out onto serving plate.

Nutrition Facts : Calories 514, Fat 30.2, SaturatedFat 13.2, Cholesterol 61.5, Sodium 391.6, Carbohydrate 61.3, Fiber 5.2, Sugar 33.5, Protein 9.2

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From dinnerthendessert.com
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CHOCOLATE COFFEE BANANA CAKE RECIPE - MOIST & FLUFFY CAKE RECIPES
2019-02-16 In a large bowl combine the dry ingredients: flour, sugar, salt, cocoa powder, baking powder and baking soda. Mix well. In another bowl, beat together all the wet ingredients : eggs, coffee & milk mixture, water and oil. To this mixture add mashed bananas and mix well. Combine both the mixtures dry & wet together.
From bakealish.com
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DOUBLE COFFEE CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING
2015-04-06 Pre-heat the oven to 180°c and grease and line 2x 20cm cake pans. In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk together all the wet ingredients. Pour the wet ingredients into the dry and mix until combined. Divide the …
From simply-delicious-food.com
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WORLDCHOCOLATEDIRECTORY.ORG
Here’s my favourite chocolate cake recipe, using Sweet Pea & Poppy drinking chocolate, which is a blend of pure French style cocoa powder and grated Peruvian 62% dark chocolate. Enjoy playing around with different sugars. I like to use rapadura sugar (also referred to as panela) for a beautiful text… Posted by Rosa January 14, 2021 ...
From worldchocolatedirectory.org
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CIRCLE'S COFFEE CHOCOLATE CAKE
Preheat oven to 350°F. Lightly coat 3 (9-inch) round cake pans with baking spray. Combine chocolate chips and hot coffee in a medium bowl; let stand for 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth. Stir together flour, sugar, cocoa, salt, baking soda, and baking powder in ...
From circleallaccess.com
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THE BEST DALGONA COFFEE CHOCOLATE CAKE | KICKASS BAKER
2020-04-17 Preheat the oven to 350°F. Butter two 8-inch round cake pans. Sprinkle about ½ tablespoon of flour in each pan, tapping the sides of the pan while tilting it slowly in a circle to spread the flour evenly over the butter. Tip the pans over the sink, one at a time, to tap out any excess flour. Set aside.
From kickassbaker.com
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CHOCOLATE COFFEE CAKE RECIPE - BBC FOOD
Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper. For the cake, place the chocolate, butter …
From bbc.co.uk
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