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Chocolate Coffee Cake with Coffee Icing

  • 75minutes
  • 565calories

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Source: baking.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 118 1/59 ml packed dark brown sugar

  2. 118 1/59 ml raisins

  3. 118 1/59 ml chopped walnuts

  4. 29 1/28 ml cocoa

  5. 14.79 ml cinnamon

  6. 9.85 ml instant coffee powder

  7. 177.44 ml unsalted butter , room temperature

  8. 354.88 ml sugar

  9. 9.85 ml vanilla

  10. 3 eggs

  11. 709.77 ml all-purpose flour

  12. 7 1/39 ml baking powder

  13. 7 1/39 ml baking soda

  14. 2.46 ml salt

  15. 473.18 ml plain yogurt

  16. chopped walnuts (to garnish)

  17. raisins (to garnish)

  18. 4.92 ml instant coffee powder

  19. 14.79 ml hot water

  20. 88.74 ml unsalted butter , room temperature

  21. 113 1/39 g cream cheese , room temperature

  22. 118 1/59 ml sifted icing sugar , plus

  23. 29 1/28 ml sifted icing sugar

  24. 2.46 ml vanilla

  25. 2.46 ml orange juice

  26. 1/4 ml salt

Instructions Jump to Ingredients ↑

  1. Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.

  2. Set aside.

  3. Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.

  4. Stir in vanilla.

  5. Add eggs, one at a time, beating well after each addition.

  6. Sift flour, baking powder, soda and salt together twice.

  7. Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.

  8. Beat until just well mixed.

  9. Do not overmix.

  10. (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.

  11. Spoon in one fourth of the batter.

  12. Sprinkle with one third of the raisin-walnut mixture.

  13. Repeat layering twice, ending with batter.

  14. Bake 1 hour at 350*F.

  15. Cool on rack.

  16. Unmold coffee cake and set on serving plate.

  17. Frost sides and top with Coffee Icing.

  18. Sprinkle with raisins and walnuts and chill until ready to serve.

  19. For Icing, mix coffee with water until completely dissolved.

  20. Cool.

  21. Cream butter and cream cheese until light.

  22. Gradually beat in sugar.

  23. Beat in vanilla, orange juice,salt and coffee mixture.

  24. Whip until double in volume, about 4 minutes.

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