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fc062mi051-01.jpg

Coffee-Cocoa Snack Cake

The coffee in this recipe intensifies the chocolate flavor of this super-moist cake. I  suggest you use a freshly ground, medium-bodied variety, such as Colombian. Serves sixteen. Yields one 9-inch-square cake.

To learn more, read the article:
Moist, Tender Snack Cakes
5 oz. (10 Tbs.) very soft unsalted butter; more for the pan
1-2/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. table salt
7-1/4 oz. (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
2-1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not  Dutch-processed)
1 tsp. baking soda
1 tsp. baking powder
1-1/2 cups good-quality brewed coffee, cooled  to warm
Tip: Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.

Position a rack in the center of the oven and  heat the oven to 350°F. Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1  minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

Make Ahead Tips

The cake can be wrapped in plastic and stored at room temperature for up to five days.

Serving Suggestions

Try drizzling pieces of the cake with a little warm ganache.

photo: Scott Phillips
From Fine Cooking 68 , pp. 43
December 1, 2005


user reviews

Star Star Star Star Star This is easy and so good...who knew making a cake from scratch could be so yummy...easy and cost effective. I just use left over coffee from the morning. Try it you'll love it!! My 13 year old is making it for Mom's day...her freind came over and is making one for her Mom too!!
Star Star Star Star Star Great recipe, but really needed high altitude tweaking before it came out right...we live over 6000 ft so needed to try it a few times before it came out right...decreased baking soda and baking powder by 1/2 teaspoon...added 1 extra tablespoon of butter and an extra 1/4 cup of coffee...used only a wooden spoon because the whisk added too much air and the cake boiled over and lastly, increased the temp by 25degrees and decreased the cooking time by 7 minutes...baking at a high altitude is truly an experiment each time...
Star Star Star Star Star Very good, simple enough for weeknight dessert or can be dressed up with frosting, glaze etc. if you like. We liked it just with powdered sugar, but I think a glaze would be nice if you want it sweeter. I am always happy with a moist cake, and this fits the bill!
Star Star Star Star Star Great recipe! Moist and very chocolaty...I served it with a warm vanilla-butter sauce...looking forward to another slice tomorrow!!
Star Star Star Star Star I keep coming back to this recipe time and time again. It is moist, lots of chocolate flavour and my whole family loves it. Top notch!
Star Star Star Star Star Made a very moist and tasty birthday cake for my daughter. Her friend loved it, too! I used the ganache as icing.
Star Star Star Star Star This is everything you want in a snack cake. Very moist with rich chocolate flavor. The coffee flavor blends in with and enhances the chocolate without calling attention to itself. I did not miss frosting at all but I did toss in about 1/3 cup of mini chocolate chips and I liked the added chocolate bump they gave the cake.
Star Star Star Star Star This was a wonderful casual cake..... I like the word 'snack cake'. It fits. No frosting needed, no fuss, just pick it up with your fingers and eat it : ) The cake had a fantastic texture, nice crumb, and good rise too.
Star Star Star Star Star This is a wonderfully light, moist, and delicious cake that is also easy to make. I usually like icing on my chocolate cake to boost the chocolate flavor, but the rich chocolate flavor of this cake was fine on its own. I used an equal amount of espresso and water in place of the brewed coffee. The first time I made the cake, I didn't use parchment paper, and the cake stuck to the pan in a couple of spots. I thought greasing and flouring a nonstick pan would be sufficient but it wasn't. Now, I always use it. Great recipe!
Star Star Star Star Star This is the best chocolate snack cake I've ever made. I reduced the sugar amount by about 1/3 cup and made the coffee extra strong. It is very moist and rich and absolutely delicious. This is a keeper!
Star Star Star Star Star I make this all the time and always get great reviews!
Star Star Star Star Star This was easy and delicious. I cooked it two days ago and it is still extremely moist. A keeper! Would be delicious with a side of ice cream.
Star Star Star Star Star It's unique and good.
Star Star Star Star Star This is fast and delicious, great for a group who will just nibble on dessert, this has a lot of flovor and serves 16 easily.