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Baking with fresh brewed coffee

chocolate chick Mar 6, 2007 08:57 AM

I have (minus one cup) a pot of freshly brewed strong coffee. Instead of dumping it, i'd love to bake with it this afternoon. Any suggestions? Chocolate or caramel flavors get bonus points. Thanks.

  1. b
    ben61820 Mar 6, 2007 09:03 AM

    great thinking! brownies are the way to go. the coffee (specially if its nice, strong, and dark) really makes a wonderful paring with the chocolate in the brownies. i'd just sub some or all of the water/milk in the recipe with the coffee. remember coffee is just water. thats it. scientifically, or from the baker's standpoint, there is going to be absolutely NO difference in baking outcome with straight water or coffee so feel free. love to see wha tyou come up with tho so let us know. cheers.

    10 Replies
    1. re: ben61820
      daily_unadventures Mar 6, 2007 10:41 AM

      Totally second this!

      1. re: ben61820
        chocolate chick Mar 8, 2007 11:06 AM

        Thanks so much for all the great ideas. I ended up not making brownies becasue I used to have a dessert catering business and I made "stuffed brownies" every week for almost 3 years, and well, I think it will be awhile until I make brownies again. That being said, I ended up making a sticky toffee dessert (nigela lawson) that called for 2 cups of boiling water. I substituted the water for coffee. It worked really well. But, I do make coffee all the time and always have leftovers, so I will definately try some of the other suggestions soon. Thanks ben61820 and everyone else for the yummy ideas!

        1. re: chocolate chick
          t
          tweetie Mar 13, 2007 05:25 AM

          Stuffed brownies?! I'm currently obsessed with brownies of all sorts and have experimented with "stuffings" like peanut butter, peppermint patties, caramel and cream cheese. Is that what you mean by stuffed? I'd love your spin on brownies if you can bear reliving 3 years of baking them! Thanks

          1. re: tweetie
            chocolate chick Mar 15, 2007 11:11 AM

            I would make thin layers of high quality fudgy brownies (I developed the recipe myself) and sandwich them with salted pecan caramel, espresso ganache, handmade marshmallow, milk chocolate ganche, peanut butter and raspberry ganache. The brownie gets baked first and after it is cooled gets layered with the filling. I'm happy to post my recipes if you'd like.

            1. re: chocolate chick
              marthadumptruck Mar 19, 2007 01:51 PM

              Your stuffed brownies sound fantastic.

              I would love it if you posted the recipe.

              1. re: marthadumptruck
                chocolate chick Mar 20, 2007 07:16 PM

                Martha, haven't forgotten to post, just really busy and going away for a few days. I'll post next week. Tell me which of the recipes you want, the brownies or specific fillings?

                1. re: chocolate chick
                  marthadumptruck Mar 20, 2007 07:23 PM

                  I've got a couple fudgy brownie recipes that I am pretty satisfied with, but I would love to see your salted pecan carmel filling recipe.

                  Thanks!

                  1. re: marthadumptruck
                    chocolate chick Mar 20, 2007 07:39 PM

                    I posted this one recently on a different thread:

                    http://www.chowhound.com/topics/381439

                    you'll find it here. Just add 3 cups coarsely chopped pecans as soon a you take the caramel off the stove. Happy baking.

                    1. re: chocolate chick
                      marthadumptruck Mar 21, 2007 06:14 AM

                      You rock! Thanks!

                  2. re: chocolate chick
                    Atomica Mar 21, 2007 09:50 AM

                    I'm usually don't like additions to brownies, not even nuts, but the salted pecan caramel intrigues me. I'd love the recipe for that brownie!

                    ETA: Oops. I see you've posted it. Thank you!

        2. Carrie 218 Mar 6, 2007 09:05 AM

          Gourmet had a recipe several years ago that I have long-since adapted. Their Mocha Rum Cake uses 3 cups of coffee and a half-a-cup of rum. Substituting coffee in a brownie recipe is fabulous and if you add splash of rum, it is even better.

          1. pescatarian Mar 6, 2007 09:05 AM

            it's usually espresso, but I don't see why you couldn't use the coffee to dip ladyfingers and make a tiramisu with chocolate shavings on top - you can also split the marscapone cheese in half and put melted chocolate in one half and the alternate the straight marscapone with the chocolate flavoured marscapone when layering the tiramisu

            1. chowser Mar 6, 2007 09:51 AM

              This is a good, easy cake. Top w/ whipped cream. Don't go by the picture because it can look much better than that. I've also topped it with milk chocolate buttercream from the Cake Bible and it was very good.

              http://allrecipes.com/Recipe/Black-Ma...

              1. allyally Mar 6, 2007 10:28 AM

                I recently prepared a chocolate cake recipe by Ina Garten that used a cup of coffee, which I think added greatly to the richness and flavor of the cake. It's in the latest copy of Food & Wine magazine. Here's the link:
                http://www.foodandwine.com/recipes/do...

                2 Replies
                1. re: allyally
                  c
                  CookingGirl Mar 9, 2007 11:53 AM

                  I need to make a cake for my dad's birthday next weekend and I really want to try this cake that you suggest from Food and Wine. Could you taste the coffee at all, or did it simply enhance the flavor of the chocolate? He does not like coffee flavor, but I know that many times when I add coffee to brownies, for example, it just enhances the chocolate flavor.
                  Also, would you happen to know if there was any info on making this in a 9x11 pan? Thanks!

                  1. re: CookingGirl
                    allyally Mar 12, 2007 08:36 PM

                    It's not a strong coffee flavor; mostly enhances the chocolate. No info on 9x11 pan. What could it hurt? Hope it works for you!

                2. m
                  morebubbles Mar 6, 2007 12:17 PM

                  Brazilian Chocolate Cake from Leite's Culinaria uses more than a cup of coffee:
                  http://leitesculinaria.com/recipes/po...

                  1. b
                    ben61820 Mar 9, 2007 07:05 AM

                    i agree with the rum comment above - coffee AND rum in brownies would be terrific. also, altho i never ever drink the stuff straight (im a bit of a coffeesnob), i do find that using instant espresso inbaking comes out fine. i usually do NOT have freshly made coffee around when baking begins (ive drunk it all silly:) and am a bit too lazy to make the whole french press business just for baking so i go with the instant espresso. good stuff. im trying to think of the brand name ive used...i cant think of it but it comes in those small, roundish glass bottles kind of like what marmite comes in...usually in the mexican section of the market i think...

                    1. c
                      Courtneyah Mar 19, 2007 01:49 PM

                      Really delicious banana muffins. This recipe is adapted from the original Moosewood Cookbook.

                      Mash 1 C ripe banana into 1/2 C strong, brewed coffee and let sit.

                      In another bowl, combine 2 C flour (I use a combination of whole wheat pastry flour and unbleached), a bunch of cinnamon, some freshly grated nutmeg, a large pinch of salt, 1/4 t baking soda, and 1 1/2 t baking powder.

                      In yet another bowl, combine 3/4 C melted butter, 1 scant C sugar, 2 eggs, and some vanilla.

                      Add the banana and the flour to the butter in turns, beginning and ending with flour.

                      Add 3/4 C frozen blueberries. Drop by 1/3 cups into muffin tins and bake at 350 until done.

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