Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup milk
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a small bowl, mix together the cooled coffee and milk.
6. Gradually add the dry ingredients to the butter mixture, alternating with the coffee mixture, and mix until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 43g
Protein: 5g
Sugar: 29g
Sodium: 250mg
Substitutions for ingredients:
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- For a dairy-free version, use dairy-free butter and almond milk instead of regular butter and milk.
- For a sweeter cake, use milk chocolate chips instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for a crunchy texture.
- Top the cake with whipped cream and chocolate shavings for a decadent dessert.
- Serve the cake with a scoop of vanilla ice cream for a delicious treat.
Tips and tricks:
- Make sure the coffee is cooled before adding it to the batter.
- Use room temperature butter for easier mixing.
- Don't overmix the batter, as this can make the cake tough.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Top the cake with fresh berries or chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Joffre cake is a French dessert named after the French general Joseph Joffre. It is a light and airy sponge cake that is often flavored with coffee or chocolate.
Flavor profiles:
This mocha Joffre cake is rich and chocolatey with a hint of coffee flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Taste: Rich, Chocolatey, Sweet, Mocha, Decadent