Mar 30, 2010

Three Layer Dark Chocolate Coffee Cake

Recipe Yield 3 - 9 inch round pans

This is a common easy to m
ake 3 layer chocolate coffee cake. Have some fun and change the recipe around. You can add most any substitute. I added a few different suggesting to this cake such as use coffee or juice instead of water.

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  • 2 cups of Fresh-brewed coffee
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter-flavored Crisco
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Separated the eggs and whipped the whites separately with some of the sugar, then folded it all together to make is extra airy. This recipe could easily be flavored with water, juice or buttermilk in place of the coffee. Caution: grease the pan quite well, as the cake is clingy and tear when hot. This recipe makes a moderately dense cake.

Dryness: make sure the cocoa-boiling water mixture has cooled thoroughly before proceeding with the recipe otherwise the cake may turn out heavy and dry. Note the texture can also be moist or dry depending on how long you bake it and how long you let it air-dry. Technical issue. Insufficient creaming of the butter and sugar could cause the cake to be dry. I allow at least 2 minutes of moderate-speed blending.

Remember is using butter-flavored Crisco instead of oil or butter (1c butter = 1c Crisco). If you want a more moisture cake you may use 6t water or milk, which can also make it moister. You could also be overbaking, either by giving it too much time in the oven or by having an oven that's too hot. Remember each oven is different and your setting for 350 may not be the same as mine. If you enjoy baking and are a beginner, do yourself a favor and invest in an oven inexpensive thermometer. I bet you will not regret!

Glaze (frosting) :

* 5½ ounces semisweet chocolate, roughly chopped
* ½ cup heavy cream
* 1 tablespoon coffee-flavored or espresso liqueur
* 1 tablespoon cocoa powder
* Whole coffee beans for garnish

If you would like to add vanilla whipped cream on top, cherry, fruit, carrots, slice almonds or anything else you can thing. Filling was a chocolate mousse filling. You can substitute glaze with just plain chocolate or use butter cream frosting and coffee chocolate flavored shavings as toppings to the cake. FANTASTIC! Enjoy

Next week I have a Microwave Chocolate cake.

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