Coffee Chocolate One Egg Cake Recipes

COFFEE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°. Spray three 8-inch round cake pans and line with parchment paper.
• For the Cake: In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Dissolve the instant coffee in the warm milk and stir until completely blended. Turn mixer on low and add the milk mixture into the batter. Mix until combined.
• In a separate bowl combine all of the dry ingredients: flour, cocoa powder, baking powder, and salt. Remove the bowl from the stand mixer and sift the flour mixture into the batter. Return the bowl to the stand and mix on low until it is just combined completely (don't overmix).
• Divide the batter evenly among the three pans and bake for 20-22 minutes (until a toothpick comes out clean). Cool the layers in the pan on a rack.
• For the coffee custard: in a small bowl, whisk together the egg yolk and sugar until completely combined (will be fairly dry and sandy at this point). Combine the cornstarch and water in a small cup to form a slurry, then add to the yolk mixture, whisking to combine. In a small saucepan, whisk together the milk, flour, and instant coffee. Cook on medium-low heat, stirring constantly until the milk is steaming hot.
• In a thin, slow stream, drizzle the hot milk mixture into the egg mixture, whisking constantly so the eggs don't scramble. Return the milk and egg mixture to the saucepan and cook over medium heat, again stirring constantly until it thickens (2-3 minutes).
• Remove the custard from the heat, add the 2 tablespoons of butter and stir until the butter is melted and completely incorporated. Pour custard into a medium bowl and cover with plastic wrap, pressing the wrap lightly to cover the top of the custard (this is so it won't form a skin while cooling). Refrigerate for at least an hour.
• For the French buttercream: Whisk egg yolks in a stand mixer (with whisk attachment of course) on high until thick and pale yellow (about 4 minutes).
• Meanwhile, put the water and sugar in a small saucepan - stir until thoroughly mixed. On medium heat, cook the syrup, sweeping a wooden spoon around the bottom (not sides) occasionally, until it reaches about 238° on a candy thermometer. Remove from heat.
• Slowly drizzle the syrup into the egg mixture with the mixer on medium speed. After the syrup is incorporated, turn the mixer to high speed and whisk for 5 minutes until the mixture has cooled and thickened (feel the bottom of the mixing bowl and it will get less and less warm).
• Add the softened butter, one tablespoon at a time and mix in on medium for 15 to 20 seconds between each addition. This is an important step and takes time, but make sure and put 1 tablespoon at a time. After completing the butter step, drizzle in the melted chocolate and whisk on high for 1 minute.
• Transfer about half of the frosting into a pastry bag with a star tip (or use a zip lock bag with a corner cut about 1/2" up). For the first two layers, pipe a 'barrier' around the edge of the cakes layer to keep in the cooled custard. Spoon in and spread half the custard on the bottom two layers. Put the third/top layer on, make sure the cake looks level, and frost the top and sides with the buttercream.
• Pipe dollops on top of the cake if you have extra frosting in the piping bag if you'd like. Drizzle thin lines of melted chocolate across the top if desired. Garnish with coffee beans or how ever you'd like.

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.

ONE EGG CHOCOLATE CAKE

Steps:

• pre-heat oven to 190 degrees Celsius.
• grease a 20cm round cake tin and line base with baking paper.
• melt butter and syrup in a small saucepan.
• pour melted ingredients into a small bowl.
• add egg and sugar, beat well.
• sift cocoa, flour and BAKING POWDER together.
• fold sifted ingredients and essence into egg mixture.
• dissolve baking soda in milk.
• fold into egg mixture.
• pour mixture into prepared pan and bake for 30 minutes or until cake springs back when lightly touched.
• leave in tin 5 minutes before turning out onto wire rack.
• when cold ice with chocolate icing.
• Chocolate Icing:.
• sift icing sugar and cocoa in a bowl, add butter, add sufficient water to mix to a spreadable consistency, flavour with essence.

EGGLESS COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
• In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.

COFFEE CHOCOLATE ONE EGG CAKE

Steps:

• Melt the first three ingredients in a pot on the stove until smooth.
• Cream together butter and sugar. Then beat in egg.
• Sift togerther flour, baking powder, and salt.
• Stir in about half of the dry ingredients and then the coffee.
• Stir in the other half of dry ingredients and add the milk.
• Pour into 2 greased 8" pans or 1 greased 9" pan.
• Bake at 350 degrees for 30-35 minutes.