This coffee cocoa cake is a tasty dessert everyone will love. Have you noticed that a cup of coffee pairs well with chocolate? These are complimentary flavors. The coffee enhances the cocoa. Well, I am going to show you how to add a favorite coffee into a chocolate cake recipe.
I have reduced the fat by about half by substituting yogurt for one half of the butter. This makes this cake slightly healthier. This desert will disappear from the table as quickly as it is placed in front of your family.
This recipe works well in jumbo muffins. I have given you the option in how you would like to present this cake recipe, either as muffins or as a cake.
FAQ:
Why didn’t you remove all of the butter and have only yogurt? I have tried this very trick, unfortunately the cake did not bake as well. This ratio 1 – 1 butter to yogurt seems to work as well as butter alone.
Why use cocoa powder to dust the cake pan instead of using flour? This prevents any white marks from showing up on the top or edges of the cake. I have used cooking spray as an option and it seems to work well just not as good as dusting with cocoa powder. I just wanted you to know that you have an option to have the cake not sticking to the pan.
Why use parchment paper? This helps prevent the cake from sticking to the pan. When baking with cocoa or chocolate it burns much easier than a white or yellow cake. The parchment paper helps prevent burning and helps release the cake from the pan. I do not have any problem with the jumbo muffin tins releasing this coffee cocoa cake recipe.
Ingredients
Equipment
Method
- prepare cake pans: 9 inch round cake pan, cut a piece of Parchment paper to fit the bottom. Butter the cake pan. Lay the parchment paper on the bottom of the cake pan.
- Dust cake pan with cocoa powder. set aside. Should look like photo.
- For the cake: In a separate bowl, add flour, baking powder, salt, cocoa powder and mix well. Set aside.
- Add the yogurt, butter and sugar together in a large bowl for the mixer. Mix until smooth.
- Add the eggs one at a time. Make sure each one is well incorporated before adding the next one. Add vanilla and mix.
- Add the dry ingredients and coffee to the butter, yogurt mixture. Mix until smooth and free of lumps.
- Pour into a single 9 inch cake pan and bake @ 350 degrees F for 32-38 minutes.Pour and divide into 2 prepared 9 inch cake pans and bake @ 350 degrees F for 21-23 minutes.Pour into Jumbo muffin tins and bake @ 350 degrees F for 22-25 minutes.
- Bake until a toothpick comes out clean.
For a white cream cheese frosting look here:
Easy chocolate frosting with only two ingredients can be found here:
