Introduction
This Finger Lickin’ Good Cake is a delightful treat that’s perfect for any celebration. With its rich flavors and moist texture, it’s guaranteed to be a crowd-pleaser. Whether it’s a birthday party, a family gathering, or simply a weeknight indulgence, this cake is sure to impress your guests and satisfy your sweet tooth.
Detailed Ingredients with measures
– 200g all-purpose flour
– 150g granulated sugar
– 100g brown sugar
– 100g unsalted butter, softened
– 100ml whole milk
– 3 large eggs
– 2 tsp vanilla extract
– 2 tsp baking powder
– 1/2 tsp salt
– 100g dark chocolate chips
– 50ml strong coffee, cooled
Prep Time
Prep Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions
1. Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In another bowl, mix the flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, alternating with the milk.
5. Mix in the cooled coffee and fold in the chocolate chips until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Create wonderful memories with each slice of this delicious cake, perfect for sharing with friends and family! Enjoy and happy baking!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). This temperature is key for ensuring your cake rises perfectly and achieves a delightful golden-brown color. While the oven heats up, take a moment to grease and flour a 9-inch round cake pan to prevent sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to cream these ingredients together until the mixture becomes light and fluffy. The goal is to incorporate air for a tender cake texture, and you should notice a sweet, buttery aroma as you mix.
Step 3: Add Eggs and Vanilla
Crack the eggs into the creamed mixture one at a time, making sure to beat well after each addition. This step adds richness to the batter. Next, stir in the vanilla extract, which will infuse your cake with a wonderful comforting scent.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour, which is essential for a good rise.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the buttery mixture, alternating it with the whole milk. Start with the dry ingredients and end with them to maintain a smooth batter. This alternating method prevents overmixing and ensures a soft cake.
Step 6: Add Coffee and Chocolate Chips
Once your batter is well combined, pour in the cooled strong coffee. This addition enhances the chocolate flavor and keeps the cake moist. Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Pour and Smooth the Batter
Carefully pour the cake batter into your prepared cake pan. Use a spatula to smooth the top, creating an even layer that will bake uniformly.
Step 8: Bake the Cake
Place the cake pan in the preheated oven and bake for 30-35 minutes. Keep an eye on the cake; it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The smell of baking cake will fill your kitchen with irresistible sweetness.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting period allows the structure to stabilize. Afterwards, carefully turn it out onto a wire rack to cool completely before serving.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, refrigerate it for up to a week, or freeze for up to two months.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries can enhance the flavor and presentation.
Ingredient Variations
Feel free to substitute the dark chocolate chips with white or milk chocolate for a different taste. You can also add nuts or dried fruit for added texture.
Mixing Tips
Make sure your butter is at room temperature for the creaming step, as this will help you achieve that desired fluffy texture. Avoid overmixing to keep the cake tender.
Flavor Enhancements
For a more intense chocolate flavor, consider adding cocoa powder (reduce the flour by the same amount) or even espresso powder in addition to the coffee.
Cook techniques
Creaming Butter and Sugar
This technique involves beating softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the batter, helping to create a light and tender cake.
Mixing Dry Ingredients
Combine flour, baking powder, and salt in a separate bowl before adding to the creamed mixture. This ensures even distribution of the leavening agent and prevents clumping.
Alternate Mixing
When adding dry ingredients and milk to the batter, alternate between the two. This method helps to maintain a smooth batter without overmixing, which can lead to a dense cake.
Folding in Ingredients
Gently fold in chocolate chips after the batter is mixed. This technique helps to keep the chocolate chips evenly distributed without deflating the batter.
Testing for Doneness
To check if the cake is done baking, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Cooling the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from sticking to the pan and helps maintain its structure.
FAQ
Can I use a different type of sugar?
Yes, you can substitute granulated sugar with other sugars, but it may alter the cake’s flavor and texture slightly.
What can I use instead of butter?
You can use margarine or a vegan butter substitute if you’re looking for a dairy-free alternative.
Is it possible to reduce the sugar?
You can reduce the sugar, but be mindful that it may affect the cake’s moisture and sweetness.
Can I add nuts to the cake?
Absolutely! Chopped nuts can be folded into the batter for added texture and flavor.
How can I store the leftover cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate it for longer freshness.
Can this recipe be doubled?
Yes, you can double the recipe, but make sure to use a larger pan and adjust the baking time accordingly.
Conclusion
This Finger Lickin’ Good Cake is a wonderful addition to any dessert table, combining the rich flavors of chocolate and coffee in a moist, tender cake. It’s a delicious option for holidays, birthdays, or just a sweet treat to share with friends and family. Enjoy this cake as is, or elevate it with your favorite toppings for an even more indulgent experience.
Chocolate Raspberry Delight
Pair this cake with fresh raspberries and a drizzle of raspberry sauce for a delightful contrast to the rich chocolate flavor.
Caramel Pecan Bliss
Top with caramel sauce and toasted pecans for a nutty, sweet addition that enhances the cake’s richness.
Coffee Cream Cheese Frosting
Add a layer of coffee-flavored cream cheese frosting on top for a creamy, luscious finish that complements the coffee in the cake.
Mint Chocolate Surprise
Incorporate mint extract into the batter and garnish with crushed mint candies for a refreshing twist on the classic flavors.
Vanilla Ice Cream Accompaniment
Serve slices with a scoop of vanilla ice cream and a sprinkle of cocoa powder for a satisfying dessert pairing.
Coconut Flake Topping
Sprinkle toasted coconut flakes on top for a tropical flair that pairs beautifully with the chocolate and coffee notes.
Finger Lickin' Good Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, mix the flour, baking powder, and salt, then gradually add to the creamed mixture, alternating with the milk.
- Mix in the cooled coffee and fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
