Espresso Chocolate Coffee Cake

It was Sunday evening, the kitchen was a mess, and I was left empty-handed. It was my first weekend baking in nearly two months, and I had nothing to show for it. After traveling most of August and facing the whirlwind of starting a new school year, the longest I had spent in the kitchen up to this point was the length of time it took to fry an egg. This was going to be the weekend I would reacquaint myself with mixing bowls; it was the weekend I would remember why I held baking so dear to my heart.

Instead, I picked through the almonds in a failed batch of granola bars (I can never seem to get them to stay together) and stared at my attempted vegan caramel in disgust. When compared against the jar of bacon fat from breakfast, the similarities were a little too coincidental for my liking. I had reaquainted myself with the kitchen, true, but the scene was not quite what I had envisioned.

I keep a few recipes on the back burner for moments like this, scribbled on pieces of scrap paper and buried between papers on my desk. I made this coffee cake back in the beginning of June, a gift for my sister and her boyfriend's family. They were going to spend a weekend at their lake home and I thought a cake would nicely round out the weekend. As it turns out, it did.

But, when it came down to it, I didn't want to post this recipe. I didn't want to share it because I didn't think the photographs were good enough. The lighting was stark; the shadows were too dark. Perhaps it is a quality reserved for creators, but the longer I spend with something I have made, the more my vision narrows, focusing only on the flaws until they are the only aspects I can see. After three months of holding onto the photographs, I could find nothing positive with them anymore. My boyfriend tried to sway me in the opposite direction, but I had already criticized my work—myself—to a point where I could no longer see the worth.

 It has been said that artists are their own worst critics and I am inclined to agree. I often hold myself to an impossible standard with this blog, demanding only the best recipes, photographs, and writing from myself. After putting in a full work week and then some, sometimes "the best" is a little out of my reach.  I'm learning to loosen the reins, to lower the impractical standards, and to continue to keep blogging an enjoyable experience.

I sat down at the computer tonight, looked through the photographs again, and laughed at myself. With some time to clear my head, the flaws I couldn't escape from earlier seemed to fade away. I had forgotten what this cake was all about, what this blog was all about. Food is about sharing and togetherness. It is about experiencing and expressing joy with the ones that you love. It doesn't have to be pretentious or perfect—the intentions just have to be true.

I lost sight of that for a moment and it seems silly to admit all the trouble that happened over a simple coffee cake. If ever I should lose my way again, please point me back to this imperfectly perfect cake and remind me, softly, of why we gather here. 

Espresso Chocolate Coffee Cake is a simple cake for everyday occasions. The base is a buttery cake made rich with the addition of sour cream. An espresso cinnamon topping is sprinkled on the top and in the center of the cake to add a burst of flavor. Since I can never leave well enough alone, I sprinkled chocolate chips with the topping, complementing the flavors already present. Serve this cake with a cup of coffee or a glass of milk and you cannot go wrong.

One Year Ago: Chocolate Banana Chip Cookies and Vanilla Bean Malt Cake
Two Years Ago: Dark & Stormy (with Ginger Ale), Blueberry Cream Cheese Cupcakes, S'mores Pancakes, and Maple Roasted Peaches with Coconut Whipped Cream
Three Years Ago: Plum Clafouti, Basic Pie Crust, Banana Cake with Chocolate Glaze, and S'mores Pie
Four Years Ago: Dark Chocolate Raspberry Oatmeal Muffins, Brown Sugar Coconut Bubble Tea, and Whole Wheat Baguettes

Espresso Chocolate Coffee Cake

Yields 10-inch bundt cake

For Cake:
1/2 cup (113 grams) butter, room temperature
3/4 cup (150 grams) granulated sugar
2 large eggs
1 cup (228 grams) sour cream (or plain yogurt)
2 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups (250 grams) all-purpose flour

For Topping:
1/3 cup (66 grams) granulated sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon espresso powder
6 ounces (170 grams) miniature chocolate chips

Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-inch tube or bundt pan and set aside.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla until uniform.

Gradually fold in the salt, baking soda, baking powder, and flour. The batter will be thick. Set aside.

For the topping, whisk together the sugar, cinnamon, and espresso powder in a medium bowl. 

Pour 1/2 of the cake batter into the prepared pan. Sprinkle half of the topping and half of the miniature chocolate chips over the batter. Pour the rest of the batter over the top and sprinkle it with the remaining topping and chocolate chips.

Bake for 45-50 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan for 20 minutes before removing and transferring to a cooling rack to cool completely.

Salted Chocolate Chunk Cookies

There is a simple beauty in the chocolate chip cookie. While it means different things to different people, for most of us the chocolate chip cookie is a reminder of home. The smell of a freshly baked chocolate chip cookie is like a security blanket. The scent wraps around your shoulders, calming with a sense of familiarity and comfort. The taste brings back memories of childhood. After a long day at school, feet dangling off the kitchen stool, the cookie had the ability to make an ordinary day feel special. With a glass of milk, you knew everything was going to be okay. 

The chocolate chip cookie never loses that power.

I like my chocolate chip cookies soft and chewy in the center and crisp on the edges. While everyone has their own definition of the "perfect chocolate chip cookie," this cookie comes exceptionally close to mine. The batter has brown sugar to give it a chewy texture and a little whole wheat to add a nutty undertone. The chocolate chunks make it a classic. I like to chop the chocolate into both large and small pieces—small so that they are evenly dispersed in the batter and large for the extra special bite.

The "sprinkles" on top are the fleur de sel, or flaked sea salt. This special salt gives the cookies a sweet and salty vibe, a coveted contrast in the world of dessert. Do be aware that flaked sea salt is not the same as table salt. It is coarser and less salty, which keeps it from becoming overbearing.

This cookie is the grown-up version of my childhood favorite, but it still reminds me of home.

Salted Chocolate Chip Cookies are best fresh from the oven, chocolate melted and gooey. A little espresso powder in the batter brings out the flavor of the chocolate, but stays subtle enough to let the rest of the cookie shine. My father, who does not prefer dark chocolate, coffee, or salty desserts, claimed that these cookies were one of his favorites. Accompanied with milk, I have a feeling you'll feel the same way, too.

One Year Ago: Blueberry Braided Bread 
Two Years Ago: Banana Peanut Butter Protein Smoothie, Peach & Blackberry Galette, and Thoughts on my Vegan Challenge
Three Years Ago: Dried Blueberry Granola, Bizcochitos, Parmesan Stuffed Tomatoes, and Quinoa Pudding
Four Years Ago: Incredibly Moist Chocolate Prune Cake

Salted Chocolate Chunk Cookies

Yields 1 dozen large cookies (or 2 dozen standard sized)

1/2 cup (113 grams) butter, room temperature
2/3 cup (150 grams) brown sugar, packed
1/3 cup (75 grams) granulated sugar
1 large egg
1 tablespoon vanilla extract
1 1/2 teaspoons espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (125 grams) all-purpose flour
2/3 cup (88 grams) whole wheat flour
4 ounces (113 grams) bittersweet chocolate, coarsely chopped
Fleur de sel or flaked sea salt, for sprinkling (not table salt)

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, beat together the butter and sugars until light and fluffy. Add the egg and vanilla extract and continue beating until smooth. Gradually add the espresso powder, baking soda, salt, and flours, mixing until uniform. Stir in the chopped chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and sprinkle lightly with fleur de sel. Bake for 10-12 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

Chocolate Espresso Custard

When I gave myself the gift of summer, I hoped for adventure and I hoped for leisure. While adventure is on the horizon (I'm headed off to France in two weeks!), this week was spent catching up on a year's worth of much needed relaxation. I pulled a deck chair out into the sun, slathered on the sunscreen, and read my way through a couple good books. With a tall glass of ice water at my side, it felt very much like a dream.

I have been savoring these little moments, taking them in and bundling them up for a rainy day. When summer ends and the responsibilities start up once again, I'll take one of these memories out, smooth out the edges, and remember the feeling of the sun and the smell of the grass.

Custards are among the things I do not need to be reminded to savor. As a part of my own tradition, I use the smallest spoon in the drawer. Eating it slowly, one small bite at a time, letting the flavor linger. These custards are simple to prepare, an afterthought to create after dinner, but they can be enjoyed for several evenings after.

Chocolate and espresso go together effortlessly and it shows in this simple dessert. Perhaps this can be your own reminder to slow down and take in the moment with a little more awareness than before.

Chocolate Espresso Custard is a sweet, cool treat to enjoy any time of the year. While this version is dairy-free, utilizing coconut milk and coconut whipped cream, I have added substitutions to make it a bit more traditional. The smooth flavors of chocolate and espresso are both pronounced. When garnished with whipped cream, chocolate shavings, and chocolate covered espresso beans, this custard will disappear in no time.

One Year Ago: Rhubarb Ginger Bars and Nutty Rhubarb Oatmeal
Two Years Ago: Coconut Waffles, Dark Cherry Fruit-On-The-Bottom Yogurt, and Mocha Granola
Three Years Ago: Creamy Grape Salad, Cornmeal Parmesan & Poppy Seed Crackers, and Piña Colada Cupcakes
Four Years Ago: Chocolate Orange Miniature Cakes, Simple Rhubarb Jam, and Twix Cookies

Chocolate Espresso Custard

Yields 4-6 servings

14 ounces (400 grams) full-fat coconut milk (can also substitute half and half or whole milk) 
1 tablespoon espresso powder 
1/4 teaspoon salt 
4 large egg yolks 
4 ounces (113 grams) bittersweet or semi-sweet chocolate, chopped finely 
1 teaspoon vanilla 
Coconut Whipped Cream (or regular whipped cream), optional 
Shaved chocolate, optional 
Chocolate covered espresso beans, optional

In a large saucepan, whisk together the coconut milk, espresso powder, and salt. Bring to a simmer over medium to medium-high heat. Turn the heat down to low.

In a separate bowl, whisk together the egg yolks. Pour a small amount of the milk mixture into the eggs and stir quickly to prevent the eggs from cooking. Pour the egg mixture back into the saucepan and whisk everything together.

Turn the heat back up to medium and continue cooking, while stirring. Once the pudding thickens enough to thickly coat the back of a spoon, about 5-10 minutes or more, remove from heat.

Stir in the chopped chocolate until the pudding is smooth and completely melted. Stir in vanilla extract. Pour pudding evenly between serving dishes, cover, and place in the refrigerator to cool.

Just before serving, garnish with coconut whipped cream, chocolate shavings, and chocolate covered espresso beans.