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Cake/dessert recipes with regular coffee as ingredient?

Wondering if there are any recipes like this? Everything I'm seeing is with instant coffee or instant espresso. I have lots of real coffee, which is both good, cheap, and has a nice story behind it (so it's easy to sell), but would have to actually buy instant coffee just to do a recipe.

Is it possible to mix boiling water with the coffee grounds (instead of putting it through the machine) to get a higher concentration, filter it and use that?

Searching Google doesn't give great results because coffee and cake comes up with mostly non-coffee-flavored coffee cake.

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    1. re: ipsedixit

      Coffee with coffee ice cream this morning...yum...:)

      Sorry, not an answer to the question!

      1. re: ipsedixit

        Should've specified...not ice cream, not pudding/mousse...something baked that could be made with liquid regular coffee rather than instant as an ingredient. Ideas?

        1. re: NancyC

          I think it depends on the recipe -- you could always sub coffee for the some liquids, and it would give a coffee flavor...but it depends on the concentration.

          The real issue is that American style coffee (as opposed to much stronger brews outside the US) have a much higher water ratio than their global counterparts, so the flavor would be inherently weaker.

          1. re: sunshine842

            But I'm only starting with coffee grounds, not brewed coffee. Wouldn't the strength depend on how I brew it? I have access to an espresso machine or a french press.

            1. re: NancyC

              It still depends on the recipe -- some recipes call for instant coffee granules; some call for actual coffee.

              You have to read the recipe and see how it's made...it may be possible to substitute brewed coffee for water+granules, but the extra water may be too much liquid for other recipes.

              1. re: sunshine842

                I agree with sunshine. It depends on the amount of liquid called for, and most baked goods don't call for much. Instant is basically brewed coffee that's been freezedried, so unless you have a way to dehydrate the coffee you've brewed, I can't see it working.

                1. re: jmcarthur8

                  Hi, perhaps I was being unclear. I don't mean I am looking at a recipe that calls for 1 tablespoon of instant espresso granules and randomly wondering if I can substitute a cup of brewed coffee for that. What I mean is, some recipes specify the instant espresso, then require to you mix it with a 1/4 cup (or whatever) of hot water, and then mix the resulting "espresso" in. And I'm wondering if there's really some big impact on flavor if I just used 1/4 of strong French press coffee instead. Or you know, actual espresso...? Recipes never say "instant or real." Is it because the amount they're mixing is higher concentration that what you'd actually drink? I rarely drink real coffee, and NEVER drink instant, so I genuinely don't know.

                  I guess the reason I asked about just mixing coffee grounds with water rather than using my machine is because that indicates how confused I am about the need for using instant.

                  1. re: NancyC

                    you can never mix coffee grounds with water and expect it to substitute for anything -- the result is gritty and bitter and extremely unpleasant.

                    And again -- it varies by recipe. For tiramisu, for example, you're dipping the biscuits in the espresso...so it's crucial to have the right amount of liquid. For a chocolate sauce, however, the instant granules add flavor -- BUT NOT LIQUID - to the sauce. Water will make chocolate sieze...so flavor without water is a good thing.

                    My most sincere recommendation is to just do what the recipe says -- it was written that way for a reason, and unless you have enough experience in the kitchen to interpret the amount of instant coffee and the amount of liquid and extrapolate that to how much coffee it would take -- you're going to set yourself up for failure.

                    Most recipes don't call for very much instant coffee at all - I used to keep a small jar in the pantry just for dessert recipes -- the smallest jar would last me a year - making it a pretty insignificant investment in both time and money.

          2. re: NancyC

            something baked that could be made with liquid regular coffee rather than instant as an ingredient. Ideas?
            ____________________________________

            Bread pudding.

            1. re: ipsedixit

              that is a good idea, thanks ipse.

              1. re: magiesmom

                It's such a good idea I might make some tonight.

                1. re: magiesmom

                  and you can just stir some ground coffee beans into the liquid. no need to brew...

                  1. re: Emme

                    and you can just stir some ground coffee beans into the liquid. no need to brew...
                    ________________

                    What???

                    1. re: ipsedixit

                      i have a couple of recipes i literally throw ground coffee beans (powder) in... honest injun.

                        1. re: sunshine842

                          never personally had an issue... but i understand.

          3. Lots of brownie or chocolate cake recipes call for coffee.

            1. Coffee Brownies

              These are more cakey than the traditional brownie, but they taste great.

              1 cup raisins
              3 cups flour
              1 tsp. baking powder
              1 tsp. baking soda
              1 tsp. cinnamon
              3/4 cup butter
              2 cups brown sugar
              2 eggs
              1 cup hot coffee
              1 cup walnuts, chopped

              Soak the raisins in hot water for 5 minutes, drain well. Preheat oven to 350 degrees F.

              Sift the dry ingredients together. Cream the butter and sugar; add eggs and beat well. To the creamed mixture, add dry ingredients alternately with the hot coffee. Mix well then stir in the raisins and nuts.

              Turn batter into a greased 10x15-inch baking pan. Bake at 350 for 22-30 minutes, until toothpick inserted in center comes out clean. Let cool in pan on a wire rack.

              Make a simple icing with 2 cups confectioners sugar, 2 tsp. melted butter and enough water to make the icing of spreading consistency. Frost brownies while they are still slightly warm.

                1. re: magiesmom

                  Do you think carob powder would work instead of cocoa ?

                  1. re: scunge

                    Well, if you like carob ( which I don't), I think it would work . I'm assuming you don't eat chocolate? It should work in terms of texture, but this recipe is very dependant on the cocoa for flavor, so no vouching of that aspect.

                2. Perhaps some of the following may help?

                  http://chowhound.chow.com/topics/378023 (similar question, some decent Sounding links down the page...

                  )

                  http://allrecipes.com/recipe/coffee-d...
                  http://allrecipes.com/recipe/black-ma...

                  http://www.oprah.com/food/Compost-Coo... (uses the grounds...

                  )

                  Tiramisu often calls for strong brewed coffee (if you are making it, you can just make it strong),and I think most brownie/ chocolate cake recipes you could sub strong coffee in for some/all of the liquid and it could enhance the chocolate flavor.
                  Have you considered doing an ingredient search on a sight like allrecipes looking for "brewed coffee" or perhaps google" brewed coffee baking recipes" as opposed to something like coffee cake?
                  Hope some of that helps!