"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coffee-Cocoa Snack Cake Recipe

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This recipe for Coffee-Cocoa Snack Cake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 ounces (10 tablespoons) very soft unsalted butter; more for the pan
1-2/3 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon table salt
7-1/4 ounces (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour; more for the pan
2-1/2 ounces (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not Dutch-processed)
1 teaspoon baking soda
1 teaspoon baking powder
1-1/2 cups good-quality brewed coffee, cooled to warm

Directions:
Directions:
Position a rack in the center of the oven and heat the oven to 350F. Generously butter a 9-inch-square baking pan. Line the bottom of the pan with a square of parchment, butter the parchment, and then flour the bottom and sides of the pan. Tap out any excess flour.

If mixing by hand, put the softened butter and sugar in a medium bowl. Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve. (If using a stand mixer, put the butter and sugar in the bowl and, using the paddle attachment, cream until smooth, about 1 minute. Blend in the eggs one at a time, mixing just until incorporated, about 20 seconds. Then switch to a whisk and blend in the rest of the ingredients by hand.) Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in the coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

Make Ahead Tips
The cake can be wrapped in plastic and stored at room temperature for up to five days.

serving suggestions:
Try drizzling pieces of the cake with a little warm ganache.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I got this recipe from www.taunton.com/finecooking/recipes

 

 

 

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