BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
MRS. BERRY'S BERRY COFFEE CAKE
This is a very easy and tasty coffee cake that kids can help mix. It's great reheated and it's comforting on cold winter mornings. This recipe can be modified hundreds of ways so be creative and make it yours. Enjoy with ice cream, whipped cream, or both!
Provided by Mrs. Berry
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x11-inch baking pan.
- Mix 2 cups baking mix, boysenberries, milk, egg, 2 tablespoons brown sugar, and vanilla extract in a bowl until batter is moist, about 30 seconds. Pour batter into baking pan.
- Combine 1/3 cup baking mix, 1/3 cup brown sugar, and ground cinnamon in a bowl; cut in 2 tablespoons butter with a fork, until mixture resembles coarse crumbles. Sprinkle crumbles over the batter until covered.
- Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 42.6 g, Cholesterol 29.7 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 680.6 mg, Sugar 14.5 g
MERKS COFFEE CAKE
This is a holiday staple at my house for as long as I can remember. I remember waking up at Christmas and eating it for breakfast. Now, my neighbors wait patiently for me to bring it to them on holidays. You will love it, and prepare to fight for the last piece. Cut it in half, and in half again, then make each quarter into three pieces, a total of 12 pieces.
Provided by Edward S
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Instructions: Make crumbs first.
- Then, make the batter.
- Add ingredients in order listed.
- Cream shortening, sugar, and eggs.
- Add the rest of the wet ingredients, and then slowly add the dry ingredients.
- Mix to combine, do not over mix.
- Put 12 the batter in a greased 10 inch bundt pan.
- Add 12 crumbs and then add the rest of batter, and top with rest of crumbs bake 350°F for 50 minutes until top is browned, and a fork comes out clean.
- Cool slightly and remove from pan to a cooling rack.
- Cool completely & then drizzle on icing.
- Serve with margarine or butter.
Nutrition Facts : Calories 440.5, Fat 21.3, SaturatedFat 5.6, Cholesterol 56.5, Sodium 189.1, Carbohydrate 58.8, Fiber 1.4, Sugar 41.1, Protein 5.7
BEN LIPPEN SCHOOL COFFEE CAKE (MRS. HATHAWAY'S RECIPE)
This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!
Provided by Alicia Gluckman
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
- In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 32.8 g, Cholesterol 42.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 214.7 mg, Sugar 15.3 g
MRS. CHANDA'S COFFEE CAKE
Make and share this Mrs. Chanda's Coffee Cake recipe from Food.com.
Provided by Parkers Mom
Categories Breads
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the ingredients together and pour into a greased bundt pan.
- Bake 350 for 50 minute.
Nutrition Facts : Calories 507.9, Fat 32.9, SaturatedFat 4, Cholesterol 47.4, Sodium 399.8, Carbohydrate 51.1, Fiber 2.4, Sugar 34.1, Protein 5.1
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