Bobby Flay-German Chocolate Cake Recipe

Name: Bobby Flay-German Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 3 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon fine salt; ½ tablespoons unsalted butter, at room temperature, plus more for pans; 1 cup good quality Dutch-processed cocoa powder; 2 tablespoons good quality Dutch-processed cocoa powder; 1 1/2 cups muscavado light brown sugar; 1 1/2 cups granulated sugar; 1 1/2 cups strongly brewed black coffee, at room temperature; 1 1/2 cups buttermilk; 3 large eggs; 2 teaspoons pure vanilla extract

Servings: persons

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
½ tablespoons unsalted butter, at room temperature, plus more for pans
1 cup good quality Dutch-processed cocoa powder
2 tablespoons good quality Dutch-processed cocoa powder
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

1
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
2
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
3
Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
4
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.

1656

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 3 teaspoons baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon fine salt, and more.

Yes, Bobby Flay-German Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bobby Flay-German Chocolate Cake

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