Rye Chocolate Coffee Cake
Serves 820 mins prep38 mins cook
The combination of cocoa, rye flour, brown sugar, and sour cream, infused with brewed coffee makes a rich chocolate coffee cake.
0 servings
What you need
Instructions
7 Preheat oven to 325℉ (160℃) | 140℃ Fan Convection. Prepare three 6-inch cake pans with a light coating of baking oil spray and line the bottoms with parchment paper. Rye Chocolate Coffee Cake 3 In a medium bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and velvety. 2 Whisk together the all purpose flour, rye flour, cocoa powder, *optional espresso powder, baking powder, baking soda, and salt in a large bowl. 4 Pour the wet ingredients into the flour mixture. Using a silicone spatula stir the wet ingredients into the flour mixture to create a thick paste like consistency. 5 Switch back to the whisk and pour in the hot coffee. Stir slowly to mix in the coffee and thin the batter until smooth. 6 Add in the sour cream and whisk until there are no more white streaks. 8 Divide the batter evenly between the three pans. Weigh the batter to be exact for even cake layers. 9 Bake the cake layers on the middle oven rack for 35-38 minutes. Cakes are baked when the sides pull away from the pan, a toothpick inserted into the center comes out clean and the cake springs back when gently pressed with finger tip. *Check cakes at the 30-minute mark as all ovens bake differently. 10 Place cake pans on wire rack to cool for 15 minutes before removing and placing cake layers directly onto wire rack to cool completely. Chocolate Cream Cheese Frosting 12 In a large bowl beat softened butter and cream cheese together until smooth with a handheld electric mixer. 13 Add the honey, vanilla, and half the powdered sugar. Mix on low speed until smooth. 14 Mix in the cocoa powder, espresso powder, and remaining powdered sugar until smooth. Scrape sides and bottom of the bowl with a spatula as needed to make sure everything is well mixed. 16 Mix in salt, then taste frosting and add more if needed. Assemble Cake 18 Remove parchment paper from the bottom of each cake layer. 19 Place one cake layer on serving plate, spoon and spread frosting across the top. Repeat with remaining two cake layers. 20 Leave cake sides bare or spread remaining frosting along the sides. smooth frosting with an offset spatula or bench scraper.View original recipe