I am looking for a recipe for coffee flavored cake.?

I was thinking about making a chocolate and/or coffee flavored cake for a friend's birthday. Does anyone have any recipes or ideas. I was wondering if I could use coffee for the liquid in a chocolate cake mix.I am looking for a recipe for coffee flavored cake.?
No, don't do it that way.





What you'll need to do is make a concentrate using 2teaspoons instant coffee and a tablespoon of hot water.





Your recipe probably calls for vanilla. Substitute the coffee concentrate for the vanilla in the recipe. You can still keep the chocolate in the recipe. Coffee makes chocolate cake taste even better.





Then you can add the coffee concentrate to whipped cream or frosting too.I am looking for a recipe for coffee flavored cake.?
Yes, you could definitely use coffee for the water in a choc. cake mix... you may even want to add a Tbsp or so of instant coffee granules (Sanka, Taster's Choice) to bump up the coffee essence. A German Chocolate Cake mix is milder choc. than a Devil's Food or Fudge Cake mix.





And if you make a butter cream icing, use instant coffee granules in it as well, and strong brewed (cooled off) coffee for the liquid. The recipe below calls for coffee just to enhance the chocolate flavor, but use more to get a more mocha flavor.





Chocolate Buttercream Frosting





1/2 cup butter, softened


2/3 cup cocoa powder


陆 tsp. instant coffee granules


2 teaspoon vanilla


3 cups confectioners' sugar


6-8 tablespoons water, depending upon thickness you want





With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
Ingredients





* CAKE:


* 1 (18.25 ounce) package moist white cake mix


* 1 teaspoon instant coffee powder


* 1/4 cup coffee


* 1 tablespoon coffee flavored liqueur


* FILLING:


* 1 (8 ounce) container mascarpone cheese


* 1/2 cup confectioners' sugar


* 2 tablespoons coffee flavored liqueur


* FROSTING:


* 2 cups heavy cream


* 1/4 cup confectioners' sugar


* 2 tablespoons coffee flavored liqueur


* GARNISH:


* 2 tablespoons unsweetened cocoa powder


* 1 (1 ounce) square semisweet chocolate








Directions





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.


2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.


3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.


4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.


5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.


6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.


7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Don't get concerned because of the use of Mashed potatoes in this recipe. Believe me, it is delicious.





3 c Flour


1/2 c Unsweetened cocoa powder





2 ts Ground cinnamon


1 ts Baking soda


1/4 ts Salt


2 c Granulated sugar





3/4 c Brown sugar packed


1 1/2 c Butter; at room temperature





1 c Mashed cooked potatoes (1


-- potato) leftover or


-- freshly


-- mashed


1 c Sour cream


1/2 c Double strength coffee


1 ts Vanilla


5 Eggs


Confectioners' sugar; for


-- garnish





(Batter will not completely fill 10'; tube pan).





Stir together flour, cocoa powder, cinnamon, baking soda and salt in bowl. Stir together granulated and brown sugars in second bowl.





Beat together butter and sugars in medium-size bowl with mixer until light and fluffy, about 1 minute.





On low speed, beat flour mixture into butter mixture. Beat in mashed potatoes, sour cream, coffee and vanilla. Beat in eggs, one at a time, just until ingredients are well mixed, scraping down side of bowl with spatula. Pour batter into prepared bundt pan or tube.





Bake in 350 oven for 1 hour 20 minutes or until wooden pick inserted in center of cake comes out clean. Transfer pan to wire rack to cook for 15 minutes. Remomve cake from pan to rack to cool completely. To serve, sift confectioners' sugar over cake.





OR





A mocha cake





1/2 c Shortening


1 c Brown sugar


1 3/4 c Flour


1/2 ts Baking soda


1/2 ts Allspice


1/4 ts Salt


1 c Currents


2 Eggs, well beaten


1 tb Coffee


1/2 c Boiling water


1 t Cinnamon


1/2 ts Cloves


1 c Raisins


1/2 c Finely sliced citron





Combine coffee and boiling water. Boil 3 minutes.


Strain and cool. Cream sugar with shortening. Add


eggs. Beat thoroughly. Sift flour, measure, and sift


with baking soda,salt, and spices, reserving 1/4 cup


of the flour for dredging the fruits. Add dry


ingredients alternately with coffee to first mixture.


Beat until smooth. Add fruits. Mix well. Pour into


well-oiled loaf pan. Bake in slow oven (350 F) about


40 minutes.
I have always used this recipe, it is amazing!


Just use 1 cup hot coffee or I use espresso, in place of the 1 cup hot water.





http://www.hersheys.com/recipes/recipes/鈥?/a>





If you're looking for something a little bit different-





http://www.epicurious.com/recipes/member鈥?/a>