**I received a free copy of Passion for Coffee: Sweet and Savory Recipes with Coffee.**
Who loves coffee? In this house that would be me…..and my daughter if I let her drink it, but good grief she’s only 6 and she hasn’t grown up enough yet. We’ll give it a few more years. She, however, can enjoy the scrumptious new coffee recipes from my newest recipe book, Passion for Coffee: Sweet and Savory Recipes with Coffee by Patricia McCausland-Gallo. Hello, my precious. Can a coffee addiction get any better? Coffee in my cup, coffee in my meal, and coffee in my dessert – Chocolate-Spiced Chiffon Cake topped with luscious caramel coffee sauce to be exact.
I was given a book in exchange for posting the recipe of my choice, and that’s a pretty easy exchange for me when it comes to this topic. The hardest part was choosing what recipe to use but since I needed a dessert for Father’s Day lunch I went with a Chocolate Spiced Chiffon Cake. Since not everyone is a coffee fan I thought I would make a recipe where the coffee flavor is more subtle.
However, once I made the caramel coffee sauce to go on top, and discovered how amazing it truly was, I ended up pouring the whole thing over top the cake and it was coffee heaven, still subtle but definitely there. Caramel Coffee Sauce is going on everything from here on out. I am sharing one little bitty recipe with you but I highly recommend buying the book so you can make every.single.one. Oh, and if you can, buy the hard cover book. It’s coffee table quality with a gorgeous book cover, and a built in ribbon bookmark.
Chocolate-Spiced Chiffon Cake
- 1 3/4 cups + 2 tablespoons all purpose flour
- 2 cups sugar (divided)
- 1/2 cup unsweetened cocoa powder (my note: make sure you choose a good cocoa powder)
- 2 Tablespoons freeze dried or powdered instant coffee
- 1 Tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 5 eggs, separated
- 3/4 cup water
- 1/2 cup oil
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- Preheat oven to 350 degrees. (There are bowl variations in another recipe that I used.)
- Mix flour, 1 cup sugar, cocoa, coffee, baking powder, cinnamon, and chili powder in bowl of electric mixer with fork.
- Make a well in the center and add egg yolks, water, oil, and vanilla extract.
- Attach beaters and mix at medium-low for 2-3 minutes, until shiny.
- In a clean mixer bowl, beat egg whites, cream of tartar, and salt with clean beaters until frothy, about 2 minutes.
- Slowly add remaining cup sugar, and mix at high speed for 8 minutes until shiny and thick.
- Fold whites into flour mixture.
- Pour batter into un-greased tube pan or prepared bowls ( 2 – 8 inch or 1 – 10 inch, covered in foil).
- Bake 45 – 50 minutes, or until cake springs back when touched and feels sturdy.
- Remove from oven and cool on cooling rack upside down until completely cool.
- When completely cooled, pass knife around sides to loosen and remove cake from pan.
- This cake goes well in other dessert recipes or served with a caramel coffee sauce.
***In full disclosure I didn’t whip my egg whites long enough so my cake turned out more dense than it should have. Thankfully the taste was still amazing.
Recipe from Passion for Coffee: Sweet and Savory Recipes with Coffee by Patricia McCausland-Gallo ( Favorite Recipe Press, February 1, 2008). Used with permission.
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