Wednesday, November 18, 2009

CHOCOLATE COFFEE CAKE: Chocolate, Chocolate, I ask for more of it !

Whenever, my sister comes to visit, I have to bake something for her (Ok, a lot of is more properly, haha). She is the one who tried to bake a long time ago but, after she felt that it's not her real passion, she just stopped. So, it become my mission to bake for her, even when I plan to
go to her place, she will send me the order, and I'm so happy to do do it.

This time, she want to have a coffee cake, not a plain one, it must be chocolate (^ ^, and you know that I love it). So, I choose the chocolate coffee cake, that is easy to make but can be very intense in flavor. This chocolate cake is great to look at and delighted to eat, the contrast between the deep brown cake base and the light brown streusel top make this cake looks lovely. I add the chocolate extract to intensify the chocolate flavor in this cake but if you don't have it just omit it, the cake will be great anyway.

The recipe comes from one of my old book, well, the first time that I start to collect the cookbooks, I loved to buy the book that cames in set, like this one, from  .............. They are great for everyone who love to bake. The recipes are easy to follow and there are tips for better baking too.

This chocolate cake is very good to have with a cup of coffee, (^ ^, the name coffee cake already suggest it), but I love to have it with a cup of milk too. I think it's the contrast of the flavor, the deep chocolate flavor with the mild flavor of the milk, or if you like to intensify the chocolate flavor, serve it with the hot chocolate will be a great option too.


CHOCOLATE COFFEE CAKE
Makes 8x8 pan


FOR THE STREUSEL:

63g
all-purpose flour
50g
light brown sugar
¼ teaspoon
Ground cinnamon
45g
cold unsalted butter
70g
Mini chocolate chips

A dash of salt
Cake

120g
all-purpose flour
30g
cake flour
30g
unsweetened Dutch- process cocoa powder
½ teaspoon
baking soda (bicarbonate of soda)
½ teaspoon
baking powder
¼ teaspoon
salt
65g
unsalted butter
100g
granulated sugar
1
large egg
1
Egg yolk
160g
Sour cream
1teaspoon
Vanilla extract
1teaspoon
Chocolate extract (optional)
Preheat the oven to 350°F (180°C). Grease and flour a 8-by-8-inch (20-by-20-cm) baking pan.

To make the streusel, stir together the flour, brown sugar, salt and cinnamon in a small bowl. Cut the butter into small pieces and add to the bowl. Using a pastry cutter or your fingers cut or rubs in the butter until coarse crumbs form. Stir in the chocolate chips until evenly distributed. Set aside.

In a bowl, stir together the all-purpose and cake flours, cocoa, baking soda, baking powder, and salt.
In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the egg and egg yolks, beating thoroughly after addition, then add the vanilla and chocolate extract.

Add the dry ingredients in 2 or 3 increments, alternating with the sour cream. Using the mixer on low speed, beat until smooth and fluffy, about 2 minutes.
Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the streusel.
Bake until the topping is golden brown, 40-45 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool completely. Cut into squares to serve.

CHOCOLATE COFFEE CAKE:
Chocolate, Chocolate, I ask for more of it !

11 comments:

myrecessionkitchen said...

This looks wonderful, I want to try and make a vegan version of this soon!

dms said...

Nice cakes.
http://eyetumbler.blogspot.com/

natasya said...

Baked this last nite. Love it. However I may have overbaked it a little at 40 mins. If I were to bake this again, I'll check for doneness after 35 minutes or so (it's just my oven). Otherwise thanks for such a great cake.

dailydelicious said...

Hi, Thank you for your visit.
For the baking time, it can be different for oven to oven, ^ ^.
Anyway hope all of you love this cake.

Elisa said...

Hi, it's my first time posting on your blog and I have to say that I love it!
I can't wait to try this cake! Just a couple of questions: what's the difference between all-purpose flour and cake flour? also, maybe it's just my english but... when did you add coffee in the cake?
Thanks a lot! Keep posting your amazing recipes!

dailydelicious said...

Hi, Elisa
The cake flour and all purpose flour are different in their protein contain, which make the finished product soft or tougher.
But in this recipe, if you don't have the cake flour, you can use the all purpose flour instead, it's only a bit different.

And for name, this cake meant to be eaten with the coffee, so it's a coffee cake.

Yenny said...

Hi, it looks so nice, I'd like to try baking it. Can we replace sour cream with anything else? or can we omit sour cream? thank you.

dailydelicious said...

Hi, Yenny
You can use yogurt instead of the sour cream or use whipping cream with 1/2tbsp lemon juice, but don't omit it.

Co said...

Love your blog! Can i know if i were to use reduced fat sour cream, will it affect the texture? I have trouble finding regular sour cream in my area :(

dailydelicious said...

You can use reduced fat sour cream, but it will effect the texture ^^", other option is using whipping cream mix with 1/2tbsp lemon juice.

Co said...

Thank you Pook for your prompt reply...i will give it a try!

Printfriendly

Related Posts Plugin for WordPress, Blogger...