Try this tasty Chocolate Coffee Cake with coffee syrup. The syrup is the perfect addition to this cake.
Cakes and hot beverages have been working together for a very long time to make lots of tummies happy, but did you know that any cake you eat with your coffee is considered a coffee cake? It's true!
This delicious coffee cake will be great the next time you are serving brunch or when you are invited to a social gathering and need to bring dessert.
Notice the coffee syrup that infuses this cake with an extra measure of eye-opening coffee essence that should perk up your guests for a great start to the day.
This cake will serve 12 people.
1 cup chopped plain chocolate
1/2 cup unsalted butter
1 tbsp coffee
4 large eggs plus 2 egg yolks
1/2 cup icing sugar
1/4 cup all-purpose flour
2 tsp ground cinnamon
1/4 cup ground almonds
Chocolate-covered coffee beans (optional)
1 1/4 cups black coffee
1/2 cup confectioners sugar
1 cinnamon stick (optional)
Place the first 3 ingredients in the top of a double boiler on high heat until melted. Mix thoroughly; remove from the heat and let cool for a couple minutes.
In a separate bowl, place the eggs, egg yolks and sugar and whisk until thick.
Sift the flour and cinnamon into the egg mixture, then carefully fold in the almonds and the chocolate mixture.
Spoon the batter into a well greased deep 8 inch round cake pan, a Bundt or tube pan, or 2 shallow layer pans.
Bake in preheated 375°F oven for 35 minutes, or until it passes the "toothpick test". Cool slightly before turning out onto a serving plate.
Place all 3 ingredients in a medium saucepan and heat on medium, stirring constantly until it is melted and well combined.
Turn up the heat and boil for about 5 minutes, or until it has thickened slightly. Keep warm.
Poke holes in the cake with a fork, then drizzle half the coffee syrup over the cake.
Decorate with the coffee beans if desired and drizzle the remaining coffee syrup over the cake when serving.