The joy of food comes from the endless amount of pairings and combinations that can be tried. A classic that never seems to get old is the combination of coffee and chocolate.
Here are two classic ideas to inspire you to come up with your own variation.
Starting off with the very obvious coffee cake, there are miles and miles of variations on this recipe. In fact, many recipes do not actually use coffee, and the name refers more to the fact you are meant to have it with a cup of coffee.
The first coffee cakes are thought to originate from Denmark and Germany, though the history of the cake is not derived from one particular recipe or source. Immigrants who moved to the US. from these countries in the 1800’s made the treat popular and the recipe is similar today.
Add a crumble topping, fruit, extra chocolate, nuts, or a special glaze. There are so many choices. This recipe suggests an optional ganache to drizzle over the top.
5 oz. (10 Tbs.) soft unsalted butter; more for the pan
1-2/3 cups granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon table salt
1.5 cups + 2 tablespoons unbleached all-purpose flour; more for the pan
1/2 cup + 1/3 cup unsweetened natural cocoa powder (not Dutch-processed)
1 teaspoon baking soda
1 teaspoon baking powder
1.5 cups good-quality brewed coffee, warm
- Heat the oven to 350°F.
- Butter a 9-inch-square baking pan.
- Line the base of the pan with a square of parchment, butter that parchment, and then flour the bottom and sides of the pan. Tap out excess flour.
- Mixing by hand, put the softened butter and sugar in a medium-sized bowl. Using a wooden spoon, cream the butter and sugar until smooth. This will take about 1 minute.
- Switch to a whisk and blend in the eggs one at a time.
- Stir the mixture for another 30 seconds, until the batter is smooth, and the sugar begins to dissolve.
- Mix in the vanilla and the salt.
- Sift the flour, cocoa, baking soda, and baking powder straight onto the batter.
- Pour in the coffee!
- Gently whisk the ingredients until the mixture is smooth.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake the mixture until a skewer inserted in the center comes out with only moist crumbs clinging to it. This will probably take around 40 minutes.
- Set the pan on a rack and let it cool for 20 minutes.
- Remove the cake by running a knife around the edges of the pan, inverting the cake onto the rack, and then removing the pan. Invert the cake again onto another rack and let it cool for a while, right side up.
- Eat warm!
This is a classic Italian dessert that was first mentioned in the 1960’s in Veneto, Italy. The literal translation of the name is “pick me up” or “cheer me up.” Yes, please!
It was originally made with ladyfingers dipped in coffee with a combination of whipped cream, eggs, mascarpone cheese and sugar, then cocoa added in. Later liqueur and egg yolks were added into the mix.
It is often served in a cup to show off the layers of ingredients. Restaurants all over the world serve a delicious version of Tiramisu. Here is a simple version to perfect before you begin experimenting.
1 cup heavy whipping cream
1/4 cup granulated sugar
1 cup ricotta cheese
1 tablespoon unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon instant espresso granules
1 cup heavy cream – whipped with 2 tablespoons granulated sugar
1/2 cup chocolate cookie crumbs
- 1. Combine whipping cream and sugar in a food processor bowl that is fitted with a metal blade.
- Process for 1 minute, or until the cream is stiff. Transfer the whipped cream to a medium bowl and set aside. (Do not clean the bowl of the food processor.)
- Combine your cheese, cocoa powder, vanilla, and instant espresso granules in the food processor bowl (that you didn’t wash). Process until blended.
- Now add the cheese mixture to the bowl with the whipped cream. Fold in with a spatula until no white streaks remain.
- Put into dessert glasses.
Layer your Tiramisu. with freshly whipped cream and chocolate cookie crumbs. Finish them off with fresh berries.
The possibilities are endless with coffee and chocolate. These are only a couple of classic recipes to get you started.
Experiment and come up with your own twist. You can’t go wrong with the delectable combination of flavors.