182 chocolate coffee cake dark chocolate Recipes

strong coffee, cooled, kahlua, marsala, ladyfingers (savoiardi), vanilla ice cream, softened, grated dark chocolate

granulated sugar, all-purpose flour, cocoa, baking soda, baking powder, salt, eggs, buttermilk, black coffee, canola oil (or any vegetable oil), vanilla extract

sugar, dark brown sugar, flour, baking cocoa, cinnamon, baking soda, baking powder, salt, eggs, strong brewed coffee, cooled, buttermilk, vegetable oil, vanilla, powdered sugar

all-purpose flour, granulated sugar, unsweetened cocoa powder, unsweetened cocoa powder, baking powder, instant coffee, baking soda, salt, low-fat milk, unsalted butter, melted, vanilla extract, dark brown sugar, boiling water

all-purpose flour, granulated sugar, dutch-processed cocoa powder, ground nutmeg, ground cinnamon, ground allspice, instant coffee granules, baking powder, baking soda, salt, low-fat milk, sweet butter, melted, vanilla extract, almond extract, dark brown sugar, dutch-processed cocoa powder, boiling water

flour, sugar, unsweetened cocoa powder (must be sifted after measuring to remove any small lumps), baking soda, baking powder, salt, cinnamon (optional, can increase amount ), eggs, vanilla, brewed coffee, cooled (must be very strong), half-and-half cream (or use milk), vegetable oil, white vinegar

dark chocolate cake mix, strong brewed or instant coffee at room temperature, vegetable oil or butter, eggs, vanilla frosting ), coffee liqueur, grated chocolate , grate half of a 3 or 4 oz milk,dark chocolate or espresso chocolate candy bar on the large holes of a standing grater., chocolate covered beans (optional), coffee liqueur (optional)

cake, flour, buckwheat flour (optional, sub 50 g cake flour if not using ), mesquite flour (optional, sub 30 g buckwheat flour if not using ), baking soda, baking powder, salt, butter, at room temperature, granulated sugar, brown sugar, canola oil, dark cocoa powder, kahlua flavouring (optional, add 15 g of instant espresso powder if not using ), vanilla, eggs, semisweet chocolate, chopped, buttermilk, cold brewed espresso, kahlua liqueur, icing sugar, dark cocoa powder, shortening, cream cheese, soft, instant espresso powder, kahlua, salt, finishing, prepared vanilla buttercream frosting, melted chocolate ganache and chocolate covered coffee beans, for decoration.

chocolate cake recipe , recipe follows, heavy cream, bittersweet chocolate, chopped, honey, prepared coffee, egg yolks, evaporated milk, dark brown sugar, unsalted butter, pure vanilla extract, fine sea salt, sweetened flaked coconut, toasted (if desired), toasted pecans, chopped, all-purpose flour, unsweetened cocoa powder, baking soda, sea salt, unsalted butter, softened, light brown sugar, granulated sugar, eggs, at room temperature for 30 minutes, semisweet chocolate, melted and cooled, pure vanilla extract, well-shaken buttermilk (or 1 cup milk plus 1 tbsp lemon juice)

cake flour, baking powder, baking soda, salt, unsweetened cocoa, strong coffee, unsalted butter (room temperature ), unsalted butter (room temperature ), vegetable oil, superfine sugar (granulated works fine ), dark brown sugar, eggs, pure vanilla extract

flour, dark brown sugar (well packed), white sugar, butter, room temperature (no substitutes!), salt, heath candy bars, chopped (or use 1-1/2 cups skor toffee bits), chocolate chip, chopped pecans, baking soda, buttermilk, egg, vanilla

all-purpose flour, natural unsweetened cocoa (not dutch-process), baking soda, baking powder, salt, unsalted butter, softened (1 stick), sugar, whole eggs, at room temperature, egg yolk, at room temperature, vanilla, water, semi sweet chocolate, finely chopped, heavy cream, flavorings for 1 batch frosting: 2 tbsp coffee liqueur, eau de vie (fruit brandy-such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 tsp mint extract or orange extract, fresh raspberries , colorful candies, or chopped pistachios (optional)

dark chocolate or 1 oz bittersweet chocolate, chopped, firm silken tofu, drained, brewed espresso, cooled, sugar or 1/4 cup splenda blend for baking, lemon juice, salt, angel food cake (1 1/2- to 2-inch pieces) or 3 5/8 oz sugar-free , cut in 24 pieces (1 1/2- to 2-inch pieces), brewed espresso, cooled or 2 tbsp coffee-flavored liqueur, unsweetened cocoa powder, for garnish, chocolate-covered coffee beans, for garnish

unsweetened chocolate, chopped, water, instant espresso powder or coffee powder, dark brown sugar, unsalted butter, room temperature, eggs, vanilla extract, cake flour, baking soda, baking powder, salt, sour cream, sugar, water, whipping cream, sweetened flaked coconut (about 2 1/2 oz), toasted, sliced almonds (about 4 oz), toasted, unsalted butter, unsweetened chocolate, chopped, vanilla extract, powdered sugar , sifted, sour cream, sliced almonds (about 8 oz), toasted

flour, white sugar, special dark cocoa , or 3/4 cup regular cocoa, salt, baking soda, cinnamon, egg, vegetable oil, buttermilk, strong, hot coffee, vanilla extract, butter, melted, powdered sugar , depending on how much frosting you like on your cake, special dark or regular cocoa , depending on how chocolatey you like your frosting, vanilla extract, enough half-and-half to make the frosting spreadable (about 1/4 cup or so) - the half-and-half really makes this frosting creamy and rich

dark cooking chocolate, light margarine or 1/2 cup light butter, natvia, instant coffee, water, egg whites, applesauce, self raising flour, cocoa powder, cocoa powder, natvia, light margarine or 2 tsp light butter, skim milk

sugar , and extra for the top, cocoa, i like to use 1/4 cup regular cocoa and 1/4 cup dark cocoa, baking soda, flour, cinnamon, your choice, vanilla, vinegar, oil, cold strong coffee , stronger the better

this is the most logical progression to make this cake., prepare all pans and equipment. 1) line the jelly roll pan. 2) have the 8 springform pan ready. 3)have the cake circle ready or cut 1 out of heavy cardboard and cover in foil., make coffee rum syrup . 1)give the syrup time to cool completely before adding rum and vanilla., make chocolate almond shortbread . 1) allow the shortbread to cool completely., make cocoa sponge cake . 1) cake cools quickly. 2) fresh cake is easier to roll., make ganache filling . 1)by the time this is cool enough to use, the cake should be cool., make coffee rum buttercream ., make glaze . 1) do not make the glaze until the second layer of buttercream has been added and cake is back in the refrigerator., cocoa sponge cake, eggs, sugar, canola oil, vanilla, cocoa powder, ganache filling, dark chocolate, chopped, heavy cream, vanilla, chocolate almond shortbread, sliced almonds, powdered sugar, all-purpose flour, cocoa powder, butter, chilled 1/2 cubes, salt, vanilla, almond extract, coffee rum syrup, water, sugar, instant coffee, dark rum, vanilla, coffee rum buttercream, dark rum, instant coffee powder, vanilla, light brown sugar, water, butter, softened, egg whites, glaze, dark chocolate, chopped, heavy cream, corn syrup, dark rum, vanilla