No-Bowl Double Mocha Snack Cake

If you had asked me a couple years ago, I would have told you that I only drink coffee a couple times a week.  These days, it’s nearly an every day sort of thing.  I refuse to call it an addiction because I can, if I’m forced to by a mile-long line that I refuse to wait in, go without my morning cup and still feel ok.

No-Bowl Double Mocha Snack Cake

But when it comes to coffee in my cake, there’s no way I can pass it up.  And when that cake is made by hand, and without a bowl – yes, without a bowl – get the hell out of my way.  I about died (a forehead slap definitely happened) when I saw this no-bowl cake technique pop up on The Cake Essentials DVD I watched over the weekend.  My friends at King Arthur Flour were kind enough to send me a copy of this DVD along with a few other goodies (see the giveaway details below) and asked me to make a cake inspired by the DVD.  And this double mocha snack cake (mocha cake and frosting), made using a stir-together technique directly in the cake pan, happened almost faster than it takes to get a non-fat vanilla latte.

No-Bowl Double Mocha Snack Cake

No-Bowl Double Mocha Snack Cake

If a from-scratch cake can be popped in the oven in under 7 minutes without any bowls or beaters to clean up, I am all in.  It was a little tough to get out of the pan and I probably should have sprayed the pan first, but other than that, we’re talking an awesome snack cake here, people.  The cake doesn’t actually need frosting – powdered sugar dusted on top would have been lovely – but really, it’s cake.  I would risk sleeping in another room if I served Kyle cake without frosting.  (I’m kidding…sort of.)  The mocha frosting is worthy of its own post and perhaps it will land there in the future but I had to share it with you today.  You need it today.  The frosting is a-freaking-mazing.  Light, fluffy, rich, coffee-e.  Perfect.

No-Bowl Double Mocha Snack Cake

So aside from this cake, there’s The Cake Essentials DVD…and I think it will surprise you.  Yes, even you experienced bakers out there!  Susan Reid, the editor of KAF’s The Baking Sheet puts every ounce of her cake-baking knowledge and love into showing you how to make a huge variety of cakes (butter cakes, cheesecakes, stir-togethers, and sponge cakes), goes over more techniques for making a cake than I even knew existed, and quite literally shows you how to avoid cake disasters.  I was privileged to have had Susan teach the flour essentials class when I was at Blog & Bake last June so I can honestly say that this woman knows her stuff and it was a pleasure watching in action again.

As far as the giveaway goes…King Arthur Flour has offered up a jammed-packed gift package to one lucky reader so that one of you will have no more excuses for not making a great cake.

Here’s what the package includes:

1 copy of The Cake Essentials DVD
1 box of unbleached cake flour (I fondly call it KAF gold)
1 set of 8″ or 9″ parchment circles (truly wonderful products that I have been using for a few months now)
1 decorating set
1 small and 1 large offset spatula (perfect for sloppily spreading frosting on a still-warm cake, I might add!)

Here are the rules for entering:

  1. Answer me this in the comment section of this post (and only this post):  What is your favorite type of cake?
  2. Only one entry per person will be accepted and you MUST include a valid email address in the comment form.
  3. If you don’t see your comment post right away, please don’t post another comment. The delay happens because I moderate all comments.
  4. Giveaway closes on Monday, April 1, 2013 at 11:59pm Eastern.
  5. One winner will be chosen by that handy-dandy random number generator we’re all familiar with.
  6. The winner will notified by Tuesday morning. If the winner does not respond to my email within 48 hours, another winner will be chosen (also at random).
  7. Giveaway is open to entries with U.S. addresses only.

No-Bowl Double Mocha Snack Cake

Yield: 12 servings of cake and plenty of frosting for the top of the cake (plus a little extra). Double these recipes for a 8- or 9-inch layer cake or 24 cupcakes.

Ingredients

    For the mocha cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 unsweetened cocoa powder (not Dutch-processed)
  • 1/2 tsp table salt
  • 1/2 tsp espresso powder or 1 tsp instant coffee granules
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 tbsp white vinegar
  • 1/3 cup vegetable oil (any neutral oil – not olive oil)
  • 1 cup (8oz) hot brewed coffee
  • For the mocha buttercream frosting:
  • 8 tbsp (1/2 cup) unsalted butter
  • pinch of table salt
  • 2 1/4 cups confectioners’ sugar, sifted
  • 2 tbsp unsweetened cocoa powder (not Dutch-processed)
  • 3/4 tsp espresso powder or 1 1/2 tsp instant coffee granules
  • 1/2 tsp pure vanilla extract
  • 1/4 cup heavy cream

Instructions

  1. To make the cake: Preheat oven to 350° F. Lightly spray an 8-inch square or round cake pan with cooking spray.
  2. Measure the flour, sugar, cocoa powder, salt, espresso powder, and baking soda directly into the pan. Stir all of the ingredients together until they are well-combined. Make three little wells in the dry mixture and pour the vanilla, vinegar, and oil each into a separate well. Pour the hot coffee over all of the ingredients and stir lightly with a fork until a batter forms and there are no streaks of dry ingredients remaining – be sure to check the corners well. Bake for 25-35 minutes, until a toothpick poked into the center of the cake comes out clean. (My dark pan baked this cake in 26 minutes.) Cool on a wire rack for 15 minutes. Serve the cake either right from the pan (either warm by itself or completely cooled with the frosting below) or gently coax it out onto a cake plate.
  3. To make the frosting: While the cake bakes, make the frosting. Beat the butter and salt in a stand mixer or with a hand mixer in a large bowl until light and fluffy, about 2 minutes. Gradually beat in the confectioners’ sugar, cocoa powder, and espresso powder. Once incorporated, beat on medium for 1 minute. With the mixer on low, pour the vanilla and heavy cream into the bowl and mix it into the frosting. Increase the speed to medium and beat the frosting for 30 seconds.

Source

source: adapted from King Arthur Flour (cake and frosting)

http://www.smells-like-home.com/2013/03/no-bowl-double-mocha-snack-cake/

Disclaimer: This giveaway is sponsored by King Arthur Flour.  I was provided with the same package that is being given away here.  I was not compensated for writing this post and all of the opinions are of course, my own.

  • Prep Time: 10min
  • Cook Time: 25-35min
  • Yield: 12 servings of cake and plenty of frosting for the top of the cake (plus a little extra). Double these recipes for a 8- or 9-inch layer cake or 24 cupcakes.

Ingredients

For the mocha cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
¼ unsweetened cocoa powder (not Dutch-processed)
½ tsp table salt
½ tsp espresso powder or 1 tsp instant coffee granules
1 tsp baking soda
1 tsp pure vanilla extract
1 tbsp white vinegar
1/3 cup vegetable oil (any neutral oil – not olive oil)
1 cup (8oz) hot brewed coffee

For the mocha buttercream frosting:
8 tbsp (½ cup) unsalted butter
pinch of table salt
2 ¼ cups confectioners’ sugar, sifted
2 tbsp unsweetened cocoa powder (not Dutch-processed)
¾ tsp espresso powder or 1 1/2 tsp instant coffee granules
½ tsp pure vanilla extract
¼ cup heavy cream

Instructions

  • 01

    To make the cake:  Preheat oven to 350° F.  Lightly spray an 8-inch square or round cake pan with cooking spray.

  • 02

    Measure the flour, sugar, cocoa powder, salt, espresso powder, and baking soda directly into the pan.  Stir all of the ingredients together until they are well-combined.  Make three little wells in the dry mixture and pour the vanilla, vinegar, and oil each into a separate well.  Pour the hot coffee over all of the ingredients and stir lightly with a fork until a batter forms and there are no streaks of dry ingredients remaining – be sure to check the corners well.

  • 03

    Bake for 25-35 minutes, until a toothpick poked into the center of the cake comes out clean.  (My dark pan baked this cake in 26 minutes.)  Cool on a wire rack for 15 minutes.  Serve the cake either right from the pan (either warm by itself or completely cooled with the frosting below) or gently coax it out onto a cake plate.

  • 04

    To make the frosting:  While the cake bakes, make the frosting.  Beat the butter and salt in a stand mixer or with a hand mixer in a large bowl until light and fluffy, about 2 minutes.  Gradually beat in the confectioners’ sugar, cocoa powder, and espresso powder.  Once incorporated, beat on medium for 1 minute.  With the mixer on low, pour the vanilla and heavy cream into the bowl and mix it into the frosting.  Increase the speed to medium and beat the frosting for 30 seconds.  Frost cake as desired.

adapted from King Arthur Flour (cake and frosting)