Prep 10 mins
Cook 40 mins
Don't throw out that leftover coffee anymore! Here is a wonderful, moist, easy to make and highly addictive cake. This is recipe is from: From Fine Cooking 68, pp. 43 December 1, 2005. NOTE: 5oz butter = 10 TBSP (does not incl. pan prep) 7 1/4 oz Flour = 1 1/2 C + 2 TBSP (does not incl. pan prep) 2 1/2 oz Cocoa = 1/2 C + 1/3 C
- 5 ounces very soft unsalted butter, more for the pan
- 1 2⁄3 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon table salt
- 7 1⁄4 ounces unbleached all-purpose flour, more for the pan
- 2 1⁄2 ounces natural unsweetened cocoa powder (not Dutch-processed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 cups good-quality brewed coffee, cooled to warm
- Position a rack in the center of the oven and heat the oven to 350°F Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.
- If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.
- Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.
- Make Ahead Tips: The cake can be wrapped in plastic and stored at room temperature for up to five days. Also freezes well.
This should be a 5 star -- dark, rich, moist, and intensely chocolate. But the directions are so badly lumped together and entangled that it took 3 readings to figure out that I could just do everything with my hand mixer in one bowl.
*Made for Comfort Cafe* WHOA !! What a lovely, light, TRULY coffee cake !! Bless your heart, Sweets, for posting all the conversions ! For cocoa, I used 1/2 cup Hershey's Cocoa, and 1/3 cup KA BLACK cocoa ! DEE-VINE ! There was NO way I could add dry ingredients to the butter/sugar mixture with a WHISK !! Glombd up the entire whisk. Went back to the beaters, and added the coffee at the end. A MOST peculiar looking consistency. Placed in the oven and watched for 20 min. -- cake appeared to bake from the edges - in. There was a liquid puddle in the center, which dried up during the 43 minutes it baked. I had liberally sprayed the pan with BAKING (floured) butter spray, and the cake slipped right out after 20 min. Thanks, Sweet on Sweets, for a Keeper Koffee Kake !