5 February, 2014

Chocolate Mexican Coffee Cake

Comments : 4 Posted in : Dessert on February 5, 2014 by : Cook Plate Fork Tags: Baking and Confections, Cake, Chocolate, Cocoa bean, Cocoa butter, Cocoa solids, Cook, Home

The process for making chocolate and cocoa powder is made by first grinding cacao nibs into a cocoa mass, which is then liquefied into a paste known as chocolate liquor. After the cocoa butter is forced out of the chocolate liquor by either a press or a special technique known as the Broma method, the remaining cocoa solids are processed to make fine unsweetened cocoa powder. Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor.

Coffee: Has been proven to reduce risk for diabetes and Parkinson’s. It also stimulates enzymes that protect against colon cancer. It is Chlorogenic acid and it is one of the main caffeic acids found in coffee that has antioxidant properties. It’s also found in sunflower seeds, carrots, tomatoes and artichokes. Its ability to lower blood glucose levels may benefit those who have diabetes.

For more information on the benefits of coffee link here: Benefits of Coffee

So now we can have some confidence that the Chocolate Mexican Coffee Cake, even though a dessert does have benefits for Your health.

Here is what you will need…

 

¼ cup of dark cocoa powder
½ cup of butter or 1 stick, soften
½ cup of olive oil

 

One cup strong brewed coffee

 

Pre-heat the oven to 350 degrees.
Over a med-high burner using a medium sauce pot mix all 4 ingredients and bring to a boil and remove from heat.

 

Add  the one cup of small marshmallows or the 24 large (depending which you are using at the time) allow marshmallows to melt; stirring to incorporate well. Then set side.

 

Here are the dry ingredients…

2 cups of  flour
2 cups of  sugar
1 tsp. baking soda
1 tbsp. cinnamon
2 large eggs
1 tsp. vanilla
½ cup buttermilk

 

 

In a large bowl sift the flour. What is the purpose of sifting flour? Flour will compact during storage and handling. Sifting will allow for no air pockets in the cake and will prevent the cake from being lumpy. The cake will also be a lot fluffier.

If you don’t have a flour sifter you can substitute for a stainless mesh colander as is shown here in the first image. Next mix in the sugar, soda and cinnamon. Beat the eggs in a small bowl then add to dry mixture along with the vanilla and buttermilk.

 

 

Add first batter mixture into the sauce pan containing the coffee-chocolate mixture. Mix until well incorporated.

 

 

Line a jelly roll pan with parchment paper and pour the contents of the sauce pan over the lined jelly roll pan and evenly spread out the batter.

Bake in heated oven for approximately 17 minutes. Allow to cool completely and add icing.

Here is what you will need…

8 oz. Cream cheese, room temperature
16 oz. powdered sugar
¼ cup cocoa powder
1 tsp. cinnamon                                                                            
1 tsp. vanilla
6 tbsp. strong brewed coffee

In a food processor, combine cream cheese and powdered sugar. Next add 5 remaining ingredients. Process well. Spread icing over cooled cake. Top with chopped pecans or toasted chopped almonds.