Chocolate cake with coffee frosting

Need a lacto ovo vegetarian hor d'oeuvre? Chocolate cake with coffee frosting could be an outstanding recipe to try. This recipe serves 20. One serving contains 238 calories, 3g of protein, and 6g of fat. For 25 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 597 people found this recipe to be scrumptious and satisfying. A mixture of granulated cane sugar, flour, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours. It is brought to you by Roxanas Home Baking. With a spoonacular score of 18%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Chocolate Cake With Coffee Frosting And Crushed Cookies, Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting, and Chocolate coffee cupcakes with coffee buttercream frosting.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup butter, room temperature

3 Safest Pasteurized Eggs

2 1/4 cups Gold Medal Flour® all-purpose flour

1 3/4 cups Imperial Sugar® Extra Fine Granulated Pure Cane Sugar

1-2 teaspoon(s) heavy cream

1 teaspoon instant coffee granules

1 1/3 cups milk

2 1/4 cup Imperial Sugar® Confectioners Powdered Sugar

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract

Equipment:

baking paper

mixing bowl

baking pan

oven

frying pan

toothpicks

wire rack

whisk

Cooking instruction summary:

Heat oven to 350F. Line a 13x9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside. In a large mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until well combined. Add eggs, one at a time, beating well after each. Stir in the vanilla extract. Stir in dry ingredients (flour, baking powder, baking soda and salt) alternately with the milk beating on low speed after each addition until just combined.Spoon batter into prepared pan, spreading evenly. Bake for 30-35 minutes or until a wooden toothpick inserted in the middle comes out clean. Remove the pan from the oven and cool completely on a wire rack. To make the frosting, add the butter to a mixing bowl. With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.Reduce the speed to low and slowly add instant coffee and the sugar little by little waiting until it is mostly incorporated before adding more.Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy for about 2 minutes. If needed add some heavy cream to reach desired consistency. Spread over the cooled cake. To decorate, grate some chocolate on top on the cake. Cut into bars and serve.

 

Step by step:


1. Heat oven to 350F. Line a 13x9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside. In a large mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until well combined.

2. Add eggs, one at a time, beating well after each. Stir in the vanilla extract. Stir in dry ingredients (flour, baking powder, baking soda and salt) alternately with the milk beating on low speed after each addition until just combined.Spoon batter into prepared pan, spreading evenly.

3. Bake for 30-35 minutes or until a wooden toothpick inserted in the middle comes out clean.

4. Remove the pan from the oven and cool completely on a wire rack. To make the frosting, add the butter to a mixing bowl. With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.Reduce the speed to low and slowly add instant coffee and the sugar little by little waiting until it is mostly incorporated before adding more.Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy for about 2 minutes. If needed add some heavy cream to reach desired consistency.

5. Spread over the cooled cake. To decorate, grate some chocolate on top on the cake.

6. Cut into bars and serve.


Nutrition Information:

Quickview
238k Calories
3g Protein
6g Total Fat
43g Carbs
1% Health Score
Limit These
Calories
238k
12%

Fat
6g
10%

  Saturated Fat
3g
23%

Carbohydrates
43g
15%

  Sugar
31g
35%

Cholesterol
38mg
13%

Sodium
142mg
6%

Caffeine
6mg
2%

Get Enough Of These
Protein
3g
7%

Selenium
7µg
11%

Manganese
0.18mg
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.12mg
8%

Phosphorus
79mg
8%

Folate
30µg
8%

Iron
1mg
6%

Copper
0.11mg
6%

Vitamin B3
0.91mg
5%

Fiber
1g
4%

Calcium
41mg
4%

Magnesium
16mg
4%

Vitamin A
207IU
4%

Potassium
112mg
3%

Vitamin D
0.43µg
3%

Zinc
0.4mg
3%

Vitamin B12
0.14µg
2%

Vitamin B5
0.24mg
2%

Vitamin E
0.23mg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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