Part I of Reason Came on baking Because I love chocolate cake. In high school, I was interested in scoring the best recipe, so I spent months baking as many chocolate cake recipes as I could find in magazines, cookbooks, and newspapers. (I’m dating myself—the Internet wasn’t like that back then. Today, a Google search turns up about 750 million chocolate cake recipes.)
To this day, my favorite chocolate cake recipe is Anna Garten’s. Betty’s Chocolate Cake. It is easy to make, moist and delicious. most importantly, The cake is full of chocolate flavor, and that’s because the recipe calls for coffee. Anna called for coffee, not once twice. Once in the cake batter and then in the chocolate frosting.
Coffee is a natural chocolate enhancer. Its bitterness cancels out the chocolate flavor without making the cake taste like coffee. The key is to add the right amount at the right time—of course, too much coffee in any chocolate cake recipe will make it taste like mocha. Although Anna’s Cake is my go-to, I make sure to include it whenever I make another recipe that doesn’t require coffee. Here’s how
Just like Hershey’s Black Magic Cakes
Some claim the recipe goes back to the 1930s. According to the book’s author, Stella Parks BraveTart: The Famous American Dessert“During the Great Depression, recipes for [chocolate cake] Egg yolks for whole eggs and hot milk for hot coffee…”
What kind of coffee to add to your chocolate cake?
Depending on the cake recipe you’re using, you can add coffee in a few different ways. Regardless of the type you use, it should be fresh and something you enjoy. Can find suggestions for you How to add coffee to a recipe And How much coffee to use? In the final part of this story below.
- Hot Brewed Coffee: Made in a drip coffee maker, a Bialeti Moka Expressor a French Press.
- Shot of Espresso: If you are lucky enough to own an espresso machine, now is the perfect time to use it. You can also buy a shot at your local coffee shop. If the recipe calls for more than one shot (about 1.5 ounces), mix it with hot water, basically an Americano.
- Instant Espresso Powder: I love the brands. Madaglia d’Oro And Cafe Bustillo.
- Instant Coffee Granules: My parents drink. Nescafé Classico Instant coffee, so I’m used to having it in the pantry.
- Decaf Coffee: If I’m sharing chocolate cake with kids or caffeine-sensitive friends, I’ll use decaf. I don’t always have it, so I might stop by my local coffee shop for a cup.
How to Add Coffee to Any Chocolate Cake Recipe
When the recipe calls for hot water.: Many chocolate cake recipes call for hot water in the batter, and there’s a reason for that. According to pro bakers King Arthurthe neutral taste and moisture of the water enhances the flavor of the chocolate and gives the cake a longer shelf life. To maximize the chocolate flavor even more, exchange equal amounts of water with brewed coffee. For example, if a recipe calls for one cup of hot water, use one cup of hot brewed coffee.
When a recipe calls for milk or buttermilk.: Some chocolate cake recipes use milk or buttermilk instead of water or coffee. Do not replace the dairy with brewed coffee as this recipe was likely developed with milk sugar, fat and protein in mind. Instead, dissolve a teaspoon of instant espresso powder or two teaspoons of instant coffee beans in milk or buttermilk.
Stir in instant espresso powder or instant coffee granules.: When a recipe doesn’t call for a liquid like hot water, milk, or buttermilk, add a teaspoon of instant espresso powder or two teaspoons of instant coffee beans to the dry ingredients — usually flour, cocoa powder, salt, Baking soda, baking powder, etc