Elegant Coffee Cake

Brynie Greisman Recipe By
  • Cooking and Prep: 3.5 h
  • Serves: 18
  • Contains:

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 (17)

Cake

Frosting

Toppings (optional)

Start Cooking

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.

Tip:

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.

Variation:

To make this low-fat, decrease coffee and cocoa to five tablespoons each, and use 2 and 1/4 cups cane or regular sugar and whole-wheat pastry flour. Instead of 1 and 1/2 cups oil, use 3/4 cup applesauce and 3/4 cup oil.

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.

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