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Coffee Chocolate Buttermilk CakeCoffee Chocolate Buttermilk Cake

Coffee Chocolate Buttermilk Cake


By: Jane M. Sturgeon Bay, WI - 2014 Recipe Contest Submission

“Very moist cake. Chocolate lovers delight!”

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

Featured ingredient: French Roast Coffee 10 oz. Bag Ground

Cake Ingredients

  • 1 3/4 C. all purpose flour, plus more for the pans
  • 2 C. granulated sugar
  • 3/4 C. cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 C. buttermilk, shaken
  • 1/2 C. Canola oil
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 C. freshly brewed hot Door County Coffee French Roast
Chocolate Frosting Ingredients
  • 1/2 C. butter softened
  • 1 1/2 tsp. vanilla extract
  • 3 C. confectioners sugar
  • 6 oz. unsweetened baking chocolate, melted and cooled
  • about 1/2 cup milk or cream

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour two 8-inch cake pans.
  3. Stir together flour, sugar, cocoa, baking soda, baking powder and salt in an electric mixer bowl.
  4. In another bowl, mix the buttermilk, oil, eggs and vanilla.
  5. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
  6. With the mixer still on low, slowly add the coffee and combine just until mixed, scraping the bottom and sides of bowl with a rubber scraper.
  7. Pour batter in prepared pans.
  8. Bake 35-40 minutes until toothpicks come out clean.
  9. Cool 30 min. in the pan then turn cake onto a cooling rack.
  10. To make frosting, beat butter and vanilla together until smooth.
  11. Add 1/2 C. sugar and melted chocolate.
  12. Alternate adding sugar and milk until desired consistency is reached.
  13. Frost cake when completely cooled.



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