The Creamy, The Bitter, The Roasted

Ingredients

Featured ingredient: Heavenly Caramel Coffee 10 oz. Bag Ground

For Chocolate Coffee Cake:

• 1 Cup All Purpose Flour
• 1 Cup Cake Flour
• 1/2 Dutch Process Cocoa Powder
• 1 1/2 Teaspoons Baking Soda
• 1 Teaspoon Table Salt
• 8 oz Butter, softened
• 1/4 Cup Molasses
• 1 1/4 Cup Brown Sugar
• 4 Eggs
• 1 Teaspoon Vanilla
• 1/2 Cup Sour Cream
• 1/2 Cup Milk
• 1 1/2 Tablespoons of ground Heavenly Caramel Coffee
• 2/3 Cup Hot Water

Coffee Cookie Crumble:

• 4 oz Store Bought Sugar Cookies
• 2 teaspoons Chocolate Meltdown

Roasted Strawberries:

• 10 ounces Strawberries
• 1/2 Cup Granulated Sugar
• 1/2 Tablespoon Orange zest
• 3 Tablespoons Orange Juice

Instructions

For Chocolate Coffee Cake:

1. Generously oil a 13 x 9 pan then lightly coat with flour. Preheat oven to 350 degrees.
2. Combine Coffee and hot water and set aside.
3. Combine all dry ingredients in a bowl and whisk until combined, set aside.
4. Beat butter in stand mixer on low speed until creamy, add molasses and brown sugar and beat on medium high until fluffy.
5. Add eggs one at a time on low speed until combined.
6. Stop mixer. Add dry ingredients then vanilla, sour cream, and milk. Return mixer to low and mix until combined.
7. Set fine mesh strainer over mixing bowl and pour in the coffee & water mixture. Mix on low until combined.
8. Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Cool in pan for 20 minutes. Flip out onto a wire rack and cool completely.

For Coffee Crumble:

1. Put Sugar Cookies and Door County coffee in a food processor and grind until coarse crumbs or desired size.

For Roasted Strawberries:

1. Add everything into a small baking dish and roast in oven for 25 minutes or until the ends of the berries are softened and have begun to char.

To finish: Slice rectangle of cake, top with roasted strawberries. Spoon on some coffee cookie crumble and top with a scoop of your favorite vanilla ice cream. Serve