Tia Maria Chocolate Cake Recipe

Name: Tia Maria Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1 1/2 c. all-purpose flour; 1/2 c. cocoa; 1 1/2 Tbsp. baking powder; 1/4 tsp. salt; 1/4 c. powdered almonds; 1 c. soft, unsalted butter; 1 c. milk; 2 Tbsp. Tia Maria; 2 egg yolks; 2 whole eggs; 3 egg whites, beaten stiff

Servings: persons

1 c. sugar
1 1/2 c. all-purpose flour
1/2 c. cocoa
1 1/2 Tbsp. baking powder
1/4 tsp. salt
1/4 c. powdered almonds
1 c. soft, unsalted butter
1 c. milk
2 Tbsp. Tia Maria
2 egg yolks
2 whole eggs
3 egg whites, beaten stiff

1
Lightly oil Bundt mold and set aside.
2
Sift granulated sugar, flour, cocoa, baking powder, salt and powdered almonds into bowl of mixer.
3
Using dough hook, mix at low speed 2 minutes.
4
Add butter to bowl.
5
Continue to mix at medium speed until well mixed. Reduce speed to low.
6
Add Tia Maria and blend for 1 minute.
7
At medium speed, add yolks and whole eggs; beat for 5 minutes.
8
Using a spatula, fold in stiff egg whites until mixed well.
9
Pour into mold.
10
Cool for 40 minutes at 350u00b0 until knife inserted comes out clean.

1437

kcal

Calories

Fat

157

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 12 ingredients. The key ingredients include: 1 c. sugar, 1 1/2 c. all-purpose flour, 1/2 c. cocoa, 1 1/2 Tbsp. baking powder, and more.

Yes, Tia Maria 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.

Tia Maria Chocolate Cake

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