Chocolate Turkish Coffee Cake Recipes

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

TURKISH COFFEE RECIPE

Steps:

• Gather the ingredients.
• Pour the water into the cezve. Add the coffee and sugar, if using. Mix well to dissolve the coffee and sugar. Do not stir after this point.
• Place the cezve on the stovetop over medium heat. After a few minutes, the coffee will rise and foam up.
• Just before it begins to boil, remove the cezve from the heat. Skim off the foam, adding a little to each serving cup. Return the cezve to the heat and let it slowly foam up again.
• Pour the coffee very slowly into the serving cups so the foam rises to the top.
• Let the coffee settle for a few minutes, then serve.

CHOCOLATE TURKISH COFFEE CAKE RECIPE

Steps:

• Make the cake: Preheat the oven to 350°. Lightly coat a 9-inch cake pan with nonstick pan spray. Set the pan on top of a sheet of parchment paper. Trace a circle around the pan, cut out the circle, and place it inside the cake pan. Turn the circle over so both sides are lightly greased. To a microwave-safe medium-size bowl, add the chocolate and microwave until the chocolate is melted, stirring every 20 seconds, for 1 to 1½ minutes total (take care not to overheat the chocolate or it will turn grainy). To the chocolate, whisk in the oil, dark brown sugar, espresso, pomegranate molasses and salt.
• Sift the flour, cocoa powder, cardamom, baking powder and baking soda together through a fine-mesh sieve set over a medium bowl.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds. With the mixer running, slowly add the granulated sugar. Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes. Add the chocolate-espresso mixture and beat until well combined. Remove the mixer bowl from the stand and fold in the flour mixture. Pour the cake batter into the prepared cake pan. Bake until the cake springs back when pressed lightly, about 30 to 35 minutes.
• While the cake bakes, make the ganache: To a microwave-safe bowl, add the chocolate and microwave until the chocolate is melted, stirring every 20 seconds, for about 1 to 1½ minutes total. To the melted chocolate, add the warm cream and the pomegranate molasses and gently stir until smooth. Set the ganache aside at room temperature to cool and thicken.
• Remove the cake from the oven and cool for 15 minutes, then invert it onto a wire rack and let it cool completely. Peel the parchment circle from the cake, then invert it onto a cake plate and spoon the ganache over the cake, using the back of a spoon to create soft peaks and to push the ganache over the edges (if the ganache is still too soft to hold peaks, refrigerate it for 10 minutes, then gently stir). Slice the cake into wedges and serve immediately, or refrigerate until completely chilled, then slice and serve cold (or let the cake stand at room temperature for 20 minutes before slicing and serving).

COFFEE BUNDT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and coffee, and whisk until combined. Fold in the dry ingredients.
• Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
• Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
• Allow to cool completely before glazing.
• Whisk together the icing sugar and coffee until smooth and combined. Drizzle over the cooled cake.

TURKISH COFFEE CHOCOLATE CHIP ICE CREAM

Steps:

• Warm milk, coffee, and cardamom together in a saucepan over low heat. Stir in sugar until dissolved. Make sure milk does not come to a boil.
• Remove saucepan from heat and stir in cream and vanilla extract. Chill until completely cold, at least 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chocolate chips in the last few minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

CHOCOLATE TURKISH COFFEE CAKE

Steps:

• Preheat the oven to 350°. Lightly coat a 9-inch cake pan with nonstick pan spray; put parchment round on bottom after greasing both sides. Microwave chocolate until melted, stirring every 20 seconds, for 1 to 1½ minutes total (do not overheat the chocolate; will turn grainy). Whisk in the oil, dark brown sugar, espresso, pomegranate molasses and salt. 2. Sift the flour, cocoa powder, cardamom, baking powder and baking soda together through a fine-mesh sieve set over a medium bowl. 3. With stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds. Slowly add the granulated sugar. Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes. Add chocolate-espresso mixture and beat until well combined. Remove the mixer bowl from the stand and fold in the flour mixture. Pour cake batter into prepared cake pan. Bake until the cake springs back when pressed lightly, about 30 to 35 minutes. 4. While the cake bakes, make the ganache: To a microwave-safe bowl, add the chocolate and microwave until the chocolate is melted, stirring every 20 seconds, for about 1 to 1½ minutes total. To the melted chocolate, add the warm cream and the pomegranate molasses and gently stir until smooth. Set the ganache aside at room temperature to cool and thicken. 5. Remove the cake from the oven and cool for 15 minutes, then invert it onto a wire rack and let it cool completely. Peel the parchment circle from the cake, then invert it onto a cake plate and spoon the ganache over the cake, using the back of a spoon to create soft peaks