Chocolate Coffee Cake with Coffee Icing

Chocolate Coffee Cake

1/2 cup packed dark brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons cocoa
1 tablespoon cinnamon
2 teaspoons instant coffee powder
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups plain yogurt
chopped walnuts (to garnish)
raisins (to garnish)

Coffee Icing

1 teaspoon instant coffee powder
1 tablespoon hot water
6 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup sifted icing sugar, plus
2 tablespoons sifted icing sugar
1/2 teaspoon vanilla
1/2 teaspoon orange juice
1 pinch salt

Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
Set aside.
Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
Stir in vanilla.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder, soda and salt together twice.
Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
Beat until just well mixed.
Do not overmix.
(batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
Spoon in one fourth of the batter.
Sprinkle with one third of the raisin-walnut mixture.
Repeat layering twice, ending with batter.
Bake 1 hour at 350*F.
Cool on rack.
Unmold coffee cake and set on serving plate.
Frost sides and top with Coffee Icing.
Sprinkle with raisins and walnuts and chill until ready to serve.
For Icing, mix coffee with water until completely dissolved.
Cool.
Cream butter and cream cheese until light.
Gradually beat in sugar.
Beat in vanilla, orange juice,salt and coffee mixture.
Whip until double in volume, about 4 minutes.

Submitted by:
Name: Jeff
Email: jeff@coffeegourmet.ca
Web Site: Coffee Gourmet

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