Decadence with a Kick of Caffeine
How do you improve on a classic? Add coffee. Use Everclear® to extract the rich, chocolatey notes of your favorite brew in this decadent delight.
⅓ cup Everclear®
1 tbsp ground coffee
2 cups AP flour
⅔ cup unsweetened cocoa powder; plus more to coat
1 ½ tsp baking soda
1 tsp baking powder
1 tsp kosher salt
⅔ cup whole milk
⅓ cup plain yogurt
2 cups sugar
1 tsp vanilla extract
¼ cup neutral oil
¼ cup melted butter
½ cup brewed coffee
Preheat the oven to 350 F. Butter two 9-inch springform pans and coat with cocoa powder.
Pour the Everclear over the ground coffee and set aside.
In a bowl, whisk or sift together the flour, cocoa, baking soda, baking powder and salt, set aside.
Combine the milk and yogurt in a small bowl.
In a large bowl with handheld mixer or tabletop mixer, whisk the eggs until frothy, then continue beating while slowly adding the sugar. Whisk until doubled in size, light and creamy in color, roughly five minutes.
Fold one third of the cocoa flour mixture into the eggs, then half of the yogurt milk, then another third of dry ingredients, followed by the wet, until combined.
While some streaks of flour remain in the batter, strain the Everclear coffee extract into the batter, plus the neutral oil, melted butter and brewed coffee. Gently fold into the batter until fully incorporated.
Pour the batter into the springform pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs, or gently press the top with a finger. If it leaves an imprint, put the cake back in for another minute or two. Let cool completely before frosting.
Please Enjoy Responsibly
Created By: Vanessa Dora Lavorato
Vanessa is a chocolatier, tv host and food stylist in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted on VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live-demo for The Edible Club. View more of her recipes here.