This Mocha Cake recipe is actually supposed to be baked into muffins…
but I was in a time crunch and just decided to pour the entire batter into a
cake pan. Some of the ingredients required in the original recipe were strong
coffee, instant coffee powder, almond extract, and raisins. I substituted them
with espresso, cacao nibs, vanilla extract, and cranberries.
When a muffin recipe is turned into a cake, you should not feel
unclassy for eating it without a fork during the day… a slice can be treated
like a muffin. However, I recommend using a fork if you decide to have it for
dessert after dinner.
flour mixture |
cocoa nibs, chocolate chips, cranberries |
the batter |
cocoa topping |
ready to be popped in the oven |
(adapted from Best Ever Muffins, Cupcakes, and Other Baked Treats)
vegetable oil spray, for pan
1 ¾ cups all-purpose flour
1 tbsp baking powder
2 tbsp unsweetened cocoa
pinch of salt
4 oz butter, melted
scant ¾ cup raw sugar
1 large egg, beaten
1 cup milk (I used nonfat and it turned out ok)
1 ½ tsp vanilla extract
2 tbsp espresso
1 tbsp cacao nibs (Scharffen Berger)
¼ cup semisweet chocolate chips
generous 1/3 cup cranberries
Cocoa Topping
3 tbsp raw sugar1 tbsp unsweetened cocoa
1 tsp allspice
Spray the cake pan with vegetable oil. (I coated it with the leftover
melted butter.)
Sift the flour, baking powder, cocoa, and salt into a large mixing bowl.
Put cacao nibs, chocolate chips, and cranberries in a small bowl.
Add the cranberry mixture to the flour mixture and stir together.
In a separate bowl, cream the butter and raw sugar together, then stir
in beaten egg.
Pour in the milk, vanilla extract, and espresso.Gently mix together.
Add the wet mixture to the dry mixture and gently stir together until
just combined.
Do not overstir the batter. It’s ok for it to be a little lumpy.Pour the batter into the oiled/buttered cake pan.
Make the topping by mixing the sugar, cocoa, and all-spice really well
in a small bowl.
Sprinkle the topping over the batter and move the pan into a preheated
oven, 375 degrees F, and bake for about 28 minutes.
Check for doneness by inserting a toothpick in the middle of the cake… you’re
all set if it comes out clean. Don’t be tricked if there’s gooey stuff on the
toothpick, you might have stabbed a chocolate chip, so try inserting the
toothpick in another spot.
I recommend making this recipe into muffins, like it should be. It
makes 12. For muffins, pour the batter into a muffin pan, lined with paper
liners (or not), and move it into an oven preheated to 375 degrees F, for 20 minutes
or until risen.
ENJOY! |
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