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Coffee Cocoa Cake

A Chocolate cake made with coffee
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/4 cup sugar
  • 5 Tablespoon Butter softened plus extra for greasing pan
  • 3 ounce vanilla regular yogurt (not fat free)
  • 1 1/2 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder (Not Dutch processed) plus extra for dusting pan
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 1/2 cups coffee, cooled to warm

Equipment

  • 1 Stand mixer
  • 1 large bowl for stand mixer
  • 1 medium bowl for mixing dry ingredients
  • 2 9 inch cake pans 2 jumbo muffin tin
  • 1 Roll parchment paper
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 spatula
  • 1 knife
  • 1 fork for mixing dry ingredients
  • 1 pair of scissors for cutting parchment paper
  • 1 can of non-stick baking spray with flour (optional)

Method
 

  1. 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.
  2. Dust cake pan with cocoa powder. set aside. Should look like photo.
  3. For the cake: In a separate bowl, add flour, baking powder, salt, cocoa powder and mix well. Set aside.
  4. Add the yogurt, butter and sugar together in a large bowl for the mixer. Mix until smooth.
  5. Add the eggs one at a time. Make sure each one is well incorporated before adding the next one. Add vanilla and mix.
  6. Add the dry ingredients and coffee to the butter, yogurt mixture. Mix until smooth and free of lumps.
  7. 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.
  8. Bake until a toothpick comes out clean.