French Chocolate Coffee Cake Recipes

FRENCH CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. , For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside., Punch dough down. Turn onto a lightly floured surface; roll into an 18x10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired.

CHOCOLATE WHISKEY CAKE

Steps:

• Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
• In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
• In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
• Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

CHOCOLATE COFFEE CAKE RECIPE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• To begin making the Chocolate Coffee Cake Recipe, first get all the ingredients together and keep them aside. Next preheat your oven to 160C and butter andgrease two 8-inch round cake pans and keep them aside.
• In a large mixing bowl or the bowl of a stand mixer, whisk all the dry ingredients till they are until they are combined uniformly. Gradually add in the eggs (flax meal egg replacer), buttermilk, brewed coffee, oil, vanilla essense. Beat well until all the ingredients are combined and look smooth and silky.
• Spoon the cake batter into the prepared cake pan
• Divide the spoon the chocolate coffee cake batter into the two lined and greased cake pans. Place the pans in the middle rack of the oven and bake for about 40 minutes until the when the tester when inserted into the center comes out clean.
• Once the cake is baked, remove from the oven and allow it to cool completely. If you dont plan to use the frosting, then you can cut the Chocolate Coffee Cakeand serve immediately.
• If you plan to use the frosting, then you must allow the cake to cool for atleast 5 to 6 hours. I personally like to do the frosting the next day, as no crumbs will stick to the frosting and the cake will come out clean and beautiful.
• You can proceed to make the frosting the same day you bake the cake. Wrap the cake well in foil and place it in the refrigerator and refrigerate your frosting as well. And the next day, apply the chilled frosting to your cake and the cake will be ready for serving.
• Dissolve the coffee powder in warm water and allow it to cool completely and keep aside.
• Place the chopped chocolate in a sauce pan and place it over another bowl of set simmering water. This is the double boiler method of melting chocolate, so the chocolate does not get over heated and melts evenly. Keep stirring the melted chocolate until the chocolate is smooth and creamy. Once melted take it out of the double boiler and allow it to cool compeltely.
• In the bowl of an the stand mixer fitted with a whisk attachment, add in the butter and start whisking the butter until light and fluffy.
• Next add in the vanilla and the dissolved coffee and gradually keep adding the icing sugar. Continue to whisk on medium speed, scraping the sides of the bowl as and when necessary. Finally once the butter is creamy, gradually add in the cooled and melted chocolate sauce and whisk until well combined. Dont over beat.
• Get your serving tray in which you want to serve your cake. Place one of the cakes with its flat side (bottom side) facing up. With a knife or offset spatula spread the butter cream frosting on the top of the flat side of the cake.
• Next place the second cake on top with its flat side down (bottom side) and rounded side facing up. Give it a gentle press and then apply the frosting on the top and all sides of the cake evenly.
• Dont worry if your frosting is not looking neatly finished. A great way to make a frosting look good is to give it a few spikes with the knife and you will be surprised that it will look completely professional.
• Serve Chocolate Coffee Cake Recipe with Chocolate Buttercream Frosting for birthday parties or even as a tea time snack.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

FRENCH COFFEE CAKE

Steps:

• Sift flour, soda and baking powder together.
• Cream sugar and margarine together.
• and beat in eggs.
• Add 1/4 of flour mixture and 1/3 of sour cream; continue to alternate.
• and cream until blended.
• Add vanilla.
• Grease and flour loaf pan.
• Combine ingredients, pour 1/3 batter into pan.
• Sprinkle 1/2 filling over batter.
• Add another 1/3 batter and remaining filling.
• Cover with remaining batter.
• Marble with knife.
• Bake at 350F for 45-50 minute Dust with powdered sugar when cool.
• 12 servings.