"Hopped- Up" On Caffeine Rich Chocolate Cake

Recipe courtesy Michelle Bommarito, Detroit, Michigan

Show: Food Network ChallengeEpisode: Challenge: Mystery Client Cakes

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
18 servings
Level:
--
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Ingredients

Directions

Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan.

Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve.

Brew a fresh pot of French roast coffee. Cool and reserve.

In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl.

Add in the brewed coffee and combine on low speed.

Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl.

Gently fold in the sifted dry ingredients.

Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing.

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Newest Ratings and Reviews

Read all 8 reviews

  • on October 25, 2009

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    to the person who gave up because her cupcakes kept falling in the middle, you might be using the wrong cocoa. I note that thsi recipe calls for much more baking soda than powder, that would mean natural cocoa would work best. dutch process cocoa doesn't react well in recipes with baking soda. good luck.

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  • on July 20, 2009

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    I made this recipe for my little sister's college graduation cupcakes/cake. It was a total success! I used Caramel Bailey's to make icing for them. Delicious!!!!

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  • on May 18, 2009

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    I have not tried this so I will give it the 4 rating it has as I leave a question. If anyone knows whether the cocoa used was natural or dutch processed, could you please post the correct one. Thanks.

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