Black Beauty Coffee Cake Jump to Recipe ↓

by Andrea Witthoeft May 09, 2020 0 Comments

Wow, it has been a strange month being trapped indoors... But I always try to make the best use with my opportunities, and "Bakers are Gunna BAKE" ;)

There are a few exciting things I cannot wait to share with you about my new Bakerlita recipe!!! AHHH... I actually can hardly even wait! 

Well, here it is! Last year, my husband and I went to Guatemala to see my father-in-law's beautiful orphanage called The James Project. 

 

I could spend this whole blog post on the COFFEE (read more info on Bakerlita's Black Beauty Organic Coffee), but we need to talk CAKE, and have a slice too! 

To start this Black Beauty Coffee Cake recipe out I needed to infuse that bold punch of rich coffee flavor right inside of a recipe I have not yet created with my Bakerlita Beauty Baking Mix... Oh and it just turned out much more magical than I can even explain to you, you will have to try it for your self! 

My Black Beauty Coffee Cake nocks Tiramisu out of the ratings for me... This cake is so rich, moist, chocolaty, decadent, bold, yet, it is so smooth, light, and airy making this combination of flavors and textures a slice of heaven you will never forget!

To top this cake off, a cake is not quite in it's dressed majestic state unless it has that perfectly shipped, fluffy buttercream frosting! I added one shot of my Bakerlita Black Beauty Organic Coffee and dissolved some Lakanto powdered sweetener to make a sweet coffee syrup, slowly poured this black sweet magic into my buttercream as it was whipping away... And WALLAH, we have a masterpiece!

Coffee and Cake anyone? Have it separately or infused in one, like my Black Beauty Coffee Cake... I warn you, I could not just have one slice ;) 

RECIPE

DRY CAKE INGREDIENTS:

1 Pkg of Bakerlita's Beauty Baking-Mix 
1 Pouch Keto chocolate chip (found in the mix)
1/4 cup dutch cocoa powder (sifted)
1tsp baking soda
2tsp baking powder

WET CAKE INGREDIENTS:

1 shot Bakerlita's Black Beauty Coffee 
1/2 cup grass-fed butter (melted)
5 whole free-run egg (room temp)
1/2 cup almond milk (unsweetened)
1tsp pure vanilla extract

BUTTERCREAM INGREDIENTS:

1 shot Bakerlita's Black Beauty Coffee 
1/2 cup grass-fed butter (melted)
1 cup Lakanto Powdered Sweetener

GARNISH:

1tsp ground Bakerlita's Black Beauty Coffee

 

INSTRUCTIONS

1. Preheat oven to 325 degrees
2. Open and add the entire Bakerlita Beauty Baking Mix into a medium bowl, sift the cocoa powder, baking soda, and powder, whisk together as set aside.
3. Grease one square 8-inch X 8-inch cake pans with non-stick cooking spray and line with parchment paper.
4. Place the keto chocolate chips found in the Bakerlita Beauty Making mix in a small bowl and cover with hot espresso and hot almond milk to melt chocolate.
5. In a medium bowl, combine melted butter, eggs and vanilla, Whisk to combine and set aside.
6. In the bowl of a stand mixer fitted with a paddle attachment, mix together dry ingredients, until well combined
7. Put mixer on low speed and slowly add the butter and egg mixture, and melted chocolate mixture.
8. Mix on medium speed for just 30 seconds until well combined
9. Remove the bowl from mixer and scrape down sides and bottom of the bowl with a rubber spatula to be sure mixture is well combined.
10. Pour batter into the prepared pans, dispersing evenly.
11. Bake on center rack of the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a bit of crumb remaining.
12. Remove from the oven and let cool on a wire rack for 25-30 minutes.
13. Convert cakes onto a platter or cooling rack and allow to cool completely before frosting.

BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter on medium-high speed for 3 minutes until pale and fluffy.
2. In a small bowl, add espresso shot and add powdered sweetener into it to dissolve, stir together.
3. Once combined, increase speed to medium-high and beat until smooth and silky, about 3 minutes more, buttercream should double in volume and size.
4. Stop the mixer and scrape the downsides of the bowl.
5. Add sweetened espresso to the butter mixture
6. and mix on low speed until completely combined.
7. Once the cake has cooled completely,
8. frost with buttercream & garnish with a light dust of freshly grounded cookie beans.
9. Slice & serve cake into 9 big pieces, or 12 smaller pieces and ENJOY!

Blessings & Baking,

Andrea Witthoeft | Bakerlita

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