Best 3 Chocolate Turkish Coffee Cake Recipes

TURKISH COFFEE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges.
• Whisk together the granulated sugar, flour, cocoa powder, espresso powder, cardamom, baking powder, cinnamon and salt in a large bowl. Whisk together the butter, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine. Fold in the walnuts.
• Pour the batter into the prepared pan and spread it out evenly (it will be quite a thin layer). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes, then lift out of the pan and place on the rack to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, butter, coffee, honey, vanilla, cardamom and salt in a medium bowl until smooth.
• Pour the glaze on the cooled brownie, spread it around and top with walnuts and sprinkles. Let dry, then cut into squares.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

CHOCOLATE TURKISH COFFEE CAKE

Steps:

• Preheat the oven to 350°. Lightly coat a 9-inch cake pan with nonstick pan spray; put parchment round on bottom after greasing both sides. Microwave chocolate until melted, stirring every 20 seconds, for 1 to 1½ minutes total (do not overheat the chocolate; will turn grainy). Whisk in the oil, dark brown sugar, espresso, pomegranate molasses and salt. 2. Sift the flour, cocoa powder, cardamom, baking powder and baking soda together through a fine-mesh sieve set over a medium bowl. 3. With stand mixer fitted with the whisk attachment, beat the eggs on medium speed until foamy, about 30 seconds. Slowly add the granulated sugar. Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes. Add chocolate-espresso mixture and beat until well combined. Remove the mixer bowl from the stand and fold in the flour mixture. Pour cake batter into prepared cake pan. Bake until the cake springs back when pressed lightly, about 30 to 35 minutes. 4. While the cake bakes, make the ganache: To a microwave-safe bowl, add the chocolate and microwave until the chocolate is melted, stirring every 20 seconds, for about 1 to 1½ minutes total. To the melted chocolate, add the warm cream and the pomegranate molasses and gently stir until smooth. Set the ganache aside at room temperature to cool and thicken. 5. Remove the cake from the oven and cool for 15 minutes, then invert it onto a wire rack and let it cool completely. Peel the parchment circle from the cake, then invert it onto a cake plate and spoon the ganache over the cake, using the back of a spoon to create soft peaks