Vanilla Mocha Café Cake

Vanilla Mocha Café Cake

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup canola oil
  • 1 cup plain yogurt
  • 1 cup cooled brewed black coffee
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 teaspoons Nielsen-Massey Pure Coffee Extract
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Nielsen-Massey’s Cherries Jubilee Sauce

  • 2 (21 fl. oz.) cans sweet cherries in heavy syrup
  • 1/4 cup brandy
  • 1/4 cup firmly packed dark brown sugar
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract

Directions

Preheat the oven to 350 degrees F. Coat a 12 cups Bundt pan with nonstick cooking spray.

Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey’s Cherries Jubilee Sauce.

Serves 12-16.

Nielsen-Massey’s Cherries Jubilee Sauce

Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.

Makes about 5 cups.

  • 2 eggs, lightly beaten
  • 120 ml canola oil
  • 240 ml plain yogurt
  • 240 ml cooled brewed black coffee
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 teaspoons Nielsen-Massey Pure Coffee Extract
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 400 g sugar
  • 220 g all-purpose flour
  • 70 g unsweetened cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Nielsen-Massey’s Cherries Jubilee Sauce

  • 2 (620 ml) cans sweet cherries in heavy syrup
  • 60 ml brandy
  • 50 g firmly packed dark brown sugar
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract

Directions

Preheat the oven to 180 degrees C. Coat a 2840 ml Bundt pan with nonstick cooking spray.

Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey’s Cherries Jubilee Sauce.

Serves 12-16.

Nielsen-Massey’s Cherries Jubilee Sauce

Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.

Makes about 5 cups.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Coffee Extract 4oz

Pure Coffee Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract