Vargas Cut & Catch's Chocolate Coffee Cake
Ingredients
- 1¾ cups all-purpose flour
- 1 cup cocoa powder
- 1½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- 1¾ cups coffee
- 1 shot espresso
- 1 cup buttermilk
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 2 cups sugar
- 2 eggs
Instructions
- Preheat oven to 350˚F. Prepare baking pans (see below for possible yields).
- Whip eggs on stand mixer with whisk attachment until foamy and doubled in size.
- Melt the chocolate in the microwave, stirring every 10 seconds.
- Pour one-fourth of the coffee/espresso over the chocolate and stir till incorporated, then add the rest.
- Sift and combine dry ingredients.
- Have all ingredients ready (the dries, chocolate coffee liquid, buttermilk, vanilla, oil, and sugar).
- Once eggs are foamy, add the sugar, followed by the oil and vanilla, followed by the chocolate mixture. Whisk till combined.
- Alternate adding the dries and buttermilk slowly (dry, buttermilk, dry, buttermilk, dry).
- Fold the mixture together a few times, being sure the sides and bottom are all homogeneous.
- TO BAKE: Be sure to rotate your cake halfway through the time to ensure it bakes evenly! 13”x9” will take 30 minutes; two 8” rounds will take 30 minutes; and 24 cupcakes will take 15 minutes.
Notes
Recipe courtesy of Vargas Cut & Catch.
Photo credit: Jenn Duncan for Texas Monthly.
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