Chocolate Cake With Coffee Syrup Recipe
Description
This chocolate cake with coffee syrup recipe is a delicious way to enjoy a classic dessert. The cake itself is moist and flavorful, and the coffee syrup adds an extra layer of flavor that really brings out the richness of the chocolate. The syrup also helps to keep the cake moist, making it perfect for a special occasion or simply a sweet treat. The recipe is simple to make and requires minimal ingredients. It is a great way to impress your guests with a delectable dessert!
Ingredients
For the cake: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup cocoa powder, 1/2 cup softened butter, 1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon vanilla extract, 2 large eggs, 1 cup buttermilk, 1/2 cup brewed coffee.
For the coffee syrup: 1/2 cup brewed coffee, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract.
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, beat together the butter, oil, sugars, and vanilla extract until light and fluffy. Beat in the eggs, one at a time. Add the dry ingredients and mix until just combined. Stir in the buttermilk and coffee. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, make the coffee syrup. In a small saucepan, combine the coffee, sugar, and vanilla extract. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool.
Once the cake is done baking, let cool in the pan for 10 minutes. Run a knife around the edges to loosen and invert onto a plate. Poke holes in the cake with a fork and pour the cooled syrup over the cake. Let cool completely before serving.
Notes
If you don't have buttermilk on hand, you can make a substitute by combining 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before adding it to the batter.
If you don't have brewed coffee, you can use instant coffee granules. Dissolve 2 teaspoons of coffee granules in 1/2 cup hot water and use in place of the brewed coffee.
Nutrition
This chocolate cake with coffee syrup recipe yields 12 servings. Each serving contains approximately 300 calories, 17 grams of fat, 33 grams of carbohydrates, 3 grams of fiber, and 5 grams of protein.
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