This luscious cake can be made in three easy steps. The combination of vanilla, coffee, and chocolate extracts translates to sensational flavor, and the yogurt keeps the cake very moist. If you experiment with different vanillas, be careful with Tahitian — it should be used only in dishes that won’t be exposed to high heat, as it will lose some of its delicate flavor.–David Leite
Vanilla-Mocha Café Cake with Cherries Jubilee Sauce Recipe
Ingredients
- For the cake
- 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
- For the Cherries Jubilee sauce
- Two 21-ounce 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
- Make the cake
- 1. Preheat the oven to 350°F (175°C). Coat a 12-cup Bundt pan with nonstick cooking spray.
- 2. 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.
- 3. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Cherries Jubilee Sauce.
- Make the sauce
- 4. Combine the cherries, brandy, brown sugar, chocolate extract, and vanilla extract in a large saute pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens.
Vanilla-Mocha Café Cake with Cherries Jubilee Sauce Recipe © 2008 Nielsen-Massey Vanillas, Inc. Photo © 2008 Steven Paul Lalich. All rights reserved.