I love coffee. I also love chocolate. Combine the two, and you've got my inspired devotion -- possibly for life. That's right, I'm like a Labrador, only neutered, so protect your legs. Whoa. Gettin' freaky now!
The possible combination for these two things I adore is best enjoyed as a cake. I don't understand how there can be a "Team Pie" versus "Team Cake". That's like having a "Team Delicious" and a "Team Foul Odious Garbage". The winning team is exceptionally clear to anyone who is not a total moron.
My favorite way of enjoying these, my preferred vices (since giving up cigarettes and arson) is with this scrumptious Chocolate Cake with Coffee Butter-cream recipe. It looks complicated, but it really isn't. Still, it's guaranteed to fool your guests and impress your foodie friends.
Plus you get the last laugh, since it also happens to be quite scrumptious. Don't let the long list of ingredients fool you. It's most comprised of pantry staples. The little bit of shopping that is required? Why that's totally worth it.
- 2 1/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed until smooth. Mix in the sour cream and vanilla.
- Divide the batter evenly between two pans. Cook 18-25 minutes and let cool on wire racks.
- Spoon Coffee Cream Filling (recipe below) evenly between cake layers.
- Spread the Coffee Butter-cream frosting (recipe below) evenly over the cake and garnish as you will.
Coffee Cream Filling:
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup coffee-flavored liqueur
- 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
- In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.
Coffee Butter-cream Frosting:
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 1/4 cup strong brewed coffee
- In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee.
Do you like coffee in your desserts, or do you prefer another flavor combination with your chocolate?
Image via © R.White/photocuisine/Corbis