What purpose does coffee serve in a chocolate cake recipe?

KatieK
  • What purpose does coffee serve in a chocolate cake recipe? KatieK

    I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do?

    Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter?

    Here's the recipe:

    3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3 cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract

    Slowly combine the flour, sugar, baking soda, salt and cocoa powder. Blend (on medium speed) in the oil and buttermilk. On low, mix in the eggs, one at a time. Add the hot coffee and vanilla and mix on low speed.

    Divide into two 9 inch round cake pans and bake at 350° for 30-35 minutes.

    from Caprial's Desserts by Caprial Pence and Melissa Carey

  • it's probably there to add depth to the flavor, since chocolate and coffee complement each other so well. i've used the instant kind in similar recipes and it's just fine.

  • If you add coffee to a recipe with chocolate, the coffee will enhance the chocolate flavour and normally, you won't taste the coffee. I'm not that sure in your case, since it's a lot of coffee.

    You surely can use instant espresso powder or something similar.

    I don't think the temperature does anything (make sure it's not too hot, or you'll cook the eggs). I guess it's there to make sure you use fresh coffee (which has a better taste than old coffee).

Related questions and answers
  • My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water The directions: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed

  • I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla... to baking soda and baking powder. What will happen if this recipe is made without baking soda? Will it collapse although I had beaten the egg whites? Aren't they responsible for making the cake rise?

  • baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply... northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard..., but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3

  • Flour-Free Baking" which had as ingredients: 140g butter, 215g sugar, 2 eggs, 75g ground almonds, 4 tablespoons of cocoa powder, 200g chocolate, 85 g walnuts, 1/2 tspn of vanilla essence and 50g choc..., and the cocoa butter made it less chocolatey. What am I doing wrong? I suspect that maybe her recipe doesn't have enough egg, but is there anything else I should adjust? Note that its really important there's no sweetener. "Sugar-free" recipes on the net all seem to have something else - bananas/dates/sucrulose/apple mash. The recipe above is as sweet as I ever want it to be. Edit: the flour-free

  • I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes like vanilla, lemon, coconut, etc.? I tried converting it to a vanilla cake last night, but it came out too floury. All I did was replace the cocoa with flour. Here are the recipe ingredients. 2 cups raw sugar 1-3/4 cups all-purpose flour 3/4 cup cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup coconut milk 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon almond extract

  • I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them a minute less next time. Is there something else I can do to get them some more moist? I halfed this recipe, resulting in: 41 g cocoa powder 75 g sugar 60 ml oil 2 eggs 1 tsp vanilla 130 g flour 1 tsp baking powder 1/4 tsp salt I followed the recipe closely for the preparation and I let the dough chill overnight.

  • The ingredients I followed are: 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup white sugar 1 cup orange juice 1/2 cup oil 2 eggs 1/2 teaspoon cinnamon powder Cooking time 35 minutes at 180 C. I didn't put zest. I couldn't feel the strong orange flavor in the cake. The cake was rather dry. If next time I put 2 cups orange juice, what other thing do I have to increase to maintain the balance? Can I put half cup brown sugar to maintain the moisture? Can I put the Orange "pulp" in the cake? Will that make any positive difference? If yes

  • I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: all-purpose flour sugar cocoa powder baking soda salt canola oil vinegar vanilla hot coffee I baked them in a dark cupcake pan with white paper liners. Why did this collapse and how can I stop this?

  • I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in the jar: Flour Cocoa Baking powder Baking soda Salt Cinnamon White sugar Brown sugar Chopped Almonds The recipe just calls for me to put all the ingredients into a bowl, mix and pour into a pan. No seperation of dry and wet ingredients here. The other ingredients that aren't included in this list is shredded zucchini, orange zest, milk, vanilla, eggs and oil. Would this work together?? Are there any specific ingredients that I

Data information