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Jamaican Me Crazy CakeJamaican Me Crazy Cake

Jamaican Me Crazy Cake

By: Sheila R. - Cincinnati, OH - 2017 Recipe Contest Submission

"This recipe fills the house with wonderful aromas. It is hard to decide which flavor of coffee to use because it is very versatile and can use any flavor that pairs well with chocolate."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Featured ingredient: Jamaican Me Crazy Coffee 10 oz. Bag Ground


  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 TB cocoa powder
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1 stick of softened butter (or margarine)
  • 2 eggs lightly beaten
  • 2 TB milk (can add slightly more to smooth out mixture)
  • 2 TB cocoa powder
  • 1/2 cup brown sugar
  • 1 1/4 cup brewed Door County Jamaican Me Crazy Coffee heated to boiling
  • Either cooking spray or margarine for greasing dish,



  1. Preheat oven to 375 F
  2. Grease a 1 1/4 qt. Casserole Dish
  1. In a bowl place flour, baking powder, cocoa powder, and salt, then set aside
  2. Beat butter and sugar to a fluffy consistency, then add vanilla
  3. Gradually beat in eggs and a tablespoon of flour, beat, and then mix in the rest of the flour
  4. Add the milk beating until smooth
  5. Evenly place the batter in the sprayed dish
  1. Mix the brown sugar and remaining cocoa together
  2. Add the boiling Door County Jamaican Me Crazy Coffee
  3. Stir until lump-free and pour over batter
To Serve:
  1. Bake for 40 minutes - (the top will look like cake with the chocolate sauce underneath)
  2. Best served warm - optional to serve with vanilla ice cream