Adding to the list of desserts I made during Thanksgiving week, I made this 50th birthday cake for my mom’s cousin. My whole wheat chocolate coffee cake is a favorite among my family, so I made this along with delicious milk chocolate frosting as the filling.
It’s been four whole posts since I’ve written a cake post, so here you go. As you can tell from the title, this was a 50th birthday cake for one of my parents’ very close friend. For this cake, I collaborated with a good friend of my parents’ and it turned out to be a wonderful experience. She and another good friend used to have an amazing cake business and over the years I have learned quite a lot from them.
I’ve always been a sucker for anything espresso/coffee flavored. Whether it be muffins, cookies, or ice cream.
And, I also love anything that has marshmallows in it (who doesn’t :)). I love them in my rice krispy treats, in hot chocolate, or in any of my s’mores themed treats.
So I thought, why not put the two of them together?
And that’s just what I did!
I’m back with another breakfast recipe. Of course this can also be a great afternoon snack or even a great midnight snack for that matter (don’t worry, I won’t judge).
Also did I mention you won’t be as guilty eating these? Yup, there is absolutely no white flour. I used sprouted whole wheat flour instead.
Hi everyone! Last week we had guests over and my mom asked me to make a dessert. I decided to make a chocolate-coffee cake which is a dense cake with a strong mocha and chocolate flavor. Instead of making this cake in a normal cake pan, I made this cake in a bundt shaped cake pan. If you do not want to bake a bundt shaped cake, you can easily bake this cake in an 8 or 9 in. cake pan.
Because of the slight bitterness of the coffee, this cake is best served with vanilla ice cream. If you would like the recipe you can look below the pictures for directions and ingredients on how to make this cake (or cupcakes).
Our guests really enjoyed this cake and so did my family. Hope you like it!
Here are a few shots of the cake I took:
Makes 1 8in. Or 9in. Cake
Makes about 15 cupcakes
2 sticks of organic unsalted butter
1 cup of granulated sugar
4 organic eggs
1 cup of organic all purpose flour
2 tsp. of baking powder
¼ cup of Nescafe instant coffee
¼ cup of unsweetened cocoa powder
¼ of a tsp. of kosher sea salt
2 tsp. of pure vanilla extract
1. Preheat your oven to 350 degrees F. Grease your pan with butter or cooking spray.(Line cupcake liners if making cupcakes)
2. With an electric mixer, beat butter until white and creamy. Then add sugar mixing well until the mixture is light and fluffy.
3. Then add eggs one at a time beating at medium-high speed.
4. In another medium sized bowl, combine flour, baking powder, Nescafe instant coffee, unsweetened cocoa, and salt. Whisk until there are no lumps.
5. Add the flour mixture a little bit at a time, beating well after each addition.
6. Finally add the vanilla extract and beat until all of the ingredients are well incorporated.
7. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick is inserted into the cake comes out clean.
*Most of the ingredients I use are organic and it makes a big difference in taste for the cake, but you may use non-organic ingredients if you prefer
Hey guys! I have always loved the flavor of cinnamon and I thought about adding it into my coffee cupcakes. I also had never made coffee frosting, so I made my own recipe of coffee frosting based on a simple vanilla buttercream. I used a 1M tip to frost a swirl on the cupcakes. It turned out pretty good with bitterness of the coffee, the sweetness of the sugar, and the spicyness of the cinnamon. The frosting did turned out to be slightly too sweet, so I’ll probably adjust that next time, but other than that, they were delicious! 🙂
Here are a few pictures of the cupcakes: