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:

Equipment:

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:

covered percent of daily need