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Recipe

Coffee-Cocoa Snack Cake

Scott Phillips

Yield: Yields one 9-inch-square cake.

Servings: sixteen.

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.

Ingredients

  • 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

Preparation

  • 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.

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

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.

Reviews

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Reviews (24 reviews)

  • User avater
    Gryffindor1971 | 04/11/2019

    This is the recipe when modified....


    Gryffindor1971's Chocolate Coffee Cake!

    Ingredients

    5 oz. (10 Tbs.) Softened salted butter at room temperature
    3/4 cup Miracle Whip / Mayonnaise
    1-2/3 cups granulated sugar
    1 tsp. pure vanilla extract
    2 cups all-purpose flour; more for the pan
    1/2 cup unsweetened Dark cocoa powder
    1 small package INSTANT Devil's Food Chocolate Pudding
    1 tsp. baking soda
    1 tsp. baking powder
    1-1/4 cups FRESHLY brewed MOCHA or HAZELNUT coffee

    Preparation

    Position a rack in the center of the oven and heat the oven to 350°F. Generously butter or spray a 9-inch-square baking pan. Sprinkle powdered sugar on the bottom and sides of the pan. Tap out any excess powdered sugar.

    Cream together the vanilla, sugar, butter and Miracle Whip / Mayonnaise in a large mixing bowl. Once complete, the sugar will have dissolved and the batter will be creamy and smooth!

    Sift the flour, cocoa, baking soda, baking powder and pudding mix together in a separate bowl. Once sifted together, begin adding the dry ingredients and the coffee alternatively into the creamed mixture. The batter is done when it is smooth and free of lumps. DO NOT OVER MIX YOUR BATTER!

    Pour the batter into your prepared pan, spreading it evenly. Bake for 40-45 minutes or until a tooth pick or testing skewer inserted in the center comes out clean. 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 cooled. Frost with your favorite frosting or drizzle a ganache over it!

    If you want a larger cake, you can double the recipe and then pour the batter into a bunt pan or two 9 inch cake pans.

    For Bunt Cake pans, spray with a nonstick cooking spray and sprinkle powdered sugar all over pan. Tap out any excess.
    Increase oven temperature to 375 degrees and baking time to 50-60 minutes or until tooth pick or skewer comes out clean. Drizzle your favorite ganache over the bunt cake once cooled!

  • User avater
    Gryffindor1971 | 04/11/2019

    This is a wonderful stand alone recipe for a quick chocolate cake! I made this one as is several times and it’s always gobbled up by my hubby & daughter. I’m lucky to get ONE piece of it....that being said, I also have made this with a couple variations...

    I use SALTED butter and eliminate the 1/2 teaspoon it calls for in the recipe. I increase the flour to 2 full cups instead of the 1 1/2 cups it calls for. For the cocoa powder, I use 1/2 cup of DARK COCOA powder instead of regular cocoa powder and replace the other 1/3 cup with a small package of instant chocolate pudding mix. This helps make this cake SUPER-DUPER MOIST! Instead of using 2 eggs, I like to use 3/4 cups of Miracle Whip/Mayonnaise. Using Miracle Whip gives the cake a little "zing!" The coffee I use is a mocha blend instead of just regular roasted coffee. I brew up 10 oz (1 1/4 cups) of it instead of the 12 oz (1 1/2 cups)... after blending everything together, I will either bake it in a 9 inch square pan or double the recipe and put it in a large bunt pan... I always Dust the bottoms of my pans with powdered sugar instead of flour as well... if I make the 9 inch pan, I usually make a simple chocolate butter cream frosting for it... when I make a bunt cake, I like to make a chocolate/hazelnut ganache with Nutella, chocolate chips and heavy cream... I Drizzle it over the cake... this cake is by far the BEST chocolate cake I have ever had, much less made! When I make this and take it to family gatherings during the holidays or to a church potluck, there is NEVER any cake leftover! I really should write my recipe down for this cake... it’s probably time I did that! If you try out this recipe with my modifications in it, PLEASE tell me what you think of it!!!

  • mowse | 03/05/2018

    So, I do not have a 9x9 square pan, instead, I ended up using two eight inch rounds. I am currently eating the trimmings while I wait for the cakes to finish cooling so I can frost them. It is some of the best chocolate cake I have ever baked or even had. This will be my new go-to chocolate cake recipe. It is easy and so very yummy.

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