Monday, September 29, 2014

New Mexico Pinon Coffee Chocolate Cake

We recently returned from a trip to Santa Fe, New Mexico and I could go on and on for days about how much I love that place.  I tell my husband it must be because it's stimulating to all of the senses.  From the flavors of spicy green chiles, the sight of the rustic adobe architecture, the sound of the church bells ringing at the Cathedral Basilica of St. Francis of Assisi to the scent of pinon wood burning in fireplaces all over town.  The pinon tree is the State Tree of New Mexico, commonly found in the high desert landscape.  Not only does burning wood have an intoxicating smell unique to the area, but the roasted nuts of the tree are used in all kinds of cooking.  My nephew loves the Pinon Coffee, which is a blend of roasted coffee and roasted pine nuts.  It has a rich, nutty flavor.  In rush to get to the airport, he wound up with some ground coffee when what he really wanted was whole bean.  I said I would take the ground coffee home with me, because the flavor would be a delightful addition to my baking.  And that's how New Mexico Pinon Coffee Chocolate Cake was born.
A dark, moist chocolate cake with a hint
of rich, nutty Pinon Coffee flavor.
Let cakes cool before adding glaze.
You won't believe how moist this cake is.
It doesn't even need the glaze, but we
love the extra touch of Pinon Coffee flavor!

New Mexico Pinon Coffee Chocolate Cake

1 cup granulated sugar
1/2 cup unsalted butter
1 egg
1 teaspoon vanilla
1 1/8 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup brewed New Mexico Pinon Coffee
extra brewed coffee and confectioner's sugar for glaze (if desired)

Preheat oven to 350 degrees F.  Grease a standard loaf, 8-inch square, or three small loaf pans and set aside.  With an electric mixer cream the sugar and butter together.  Add egg and vanilla.  In a separate bowl combine flour, cocoa powder, baking soda and salt.  Alternate adding flour mixture and coffee to sugar mixture, beginning and ending with flour.  Once batter is well combined, place in prepared pan.  Bake approximately 35-45 minutes or until a cake tester inserted in center of cake comes out clean.  Let cool approximately 10 minutes before adding glaze. 


Combine a small amount of brewed Pinon Coffee with a small amount of confectioner's sugar to create a glaze.  Drizzle over warm cake if desired.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 45 minutes

You can find New Mexico Pinon Coffee and other products online at:

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