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Recipe by Brynie Greisman

Elegant Coffee Cake

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Parve Parve
Easy Easy
18 Servings
Allergens
3 Hours, 30 Minutes
Diets

This delectably moist cake has an irresistible mocha flavor. It freezes beautifully and always goes over well, making it perfect for a simchah or birthday. Thanks, HDG!

 

Ingredients

Cake

  • 6 tablespoons coffee granules

  • 6 tablespoons Gefen Cocoa

  • 1 and 1/2 cups boiling water

  • 7 eggs

  • 3 cups sugar

Frosting

  • 1 large egg

  • 1/2 cup (4 ounces/100 grams) margarine (use soy-free, if needed), at room temperature

  • 2 cups (10 ounces/250 grams) confectioner’s sugar

  • 2 tablespoons Gefen Cocoa, dissolved in hot water

Toppings (optional)

  • grated chocolate

  • coconut flakes

  • ground nuts

Directions

Make the Cake

1.

In a small bowl, mix the coffee, cocoa, and water. Set aside until cool.

2.

Meanwhile, beat the eggs and sugar about 10 minutes, until light and lemon-colored.

3.

Add the oil, flour, baking powder, and cooled coffee mixture. Beat everything together until well combined.

4.

To bake, pick one of the following pan options:   a) 2 10-inch round pans and a 9- x 13-inch disposable pan b) 1 10- x 15-inch pan and 1 8- x 8-inch pan c) 2 9- x 13-inch disposable pans   Grease the pans. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 45 minutes, until a toothpick comes out clean (baking time may vary with pan size). Cool before frosting.

Tips:

For your convenience, to make a 10- x 15-inch cake, adjust amounts as follows: 1/4 cup coffee granules, 1/4 cup cocoa, 1 cup boiling water, 5 eggs, 2 cups sugar, 1 cup oil, 2 and 1/3 cups flour, and 2 and 1/2 teaspoons baking powder.

Frost and Decorate

1.

Put the frosting ingredients in a mixer. Beat for 15 minutes, until the frosting is thick and fluffy. Frost the cooled cake. Top it with grated chocolate, coconut flakes, and/or nuts.

Elegant Coffee Cake

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Miriam
Miriam
15 days ago

does it work to half the recipe so it’s not so much?

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