Cooking with Coffee

Double-Chocolate Bundt Cake with Ganache Glaze


Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the 

chocolate flavor while cutting the sweetness.  


  • Vegetable oil spray               
  • 5 ounces bittersweet chocolate, chopped               
  • 3/4 cup canola oil               
  • 1 cup sugar               
  • 1 large egg               
  • 2 cups all-purpose flour               
  • 1/2 cup Dutch-process cocoa powder               
  • 1 tablespoon baking soda               
  • 3/4 teaspoon salt               
  • 1 cup strong-brewed coffee               
  • 1 cup buttermilk               
  • 1/3 cup heavy cream               
  • 1/2 tablespoon corn syrup               
  • 1/2 tablespoon unsalted butter 

How to Make It                 

Step 1     

Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.

Step 2     

In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.

Step 3     

Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

Step 4     

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Step 5     

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

Three Ingredient Prime Rib Roast


Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.


  • 1/3 cup finely ground coffee               
  • 2 tablespoons kosher salt               
  • 1 tablespoon freshly ground black pepper               
  • 1/4 vanilla bean, split and seeds scraped               
  • One 12-pound, bone-in prime rib roast (5 bones).  

How to Make It                 

Step 1     

In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

Step 2     

Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.

Step 3     

Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Make Ahead                       

The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.   

Suggested Pairing                       

This luscious roast gets a distinctive note from freshly ground coffee, which can be similar to the character that highly toasted oak barrels give to red wines like Australian Shiraz, particularly from warm regions such as the Barossa Valle

Sweet and Spicy Jerky


Rachael Graville creasted this licoricey, Asian-inflected jerky after drinking a Manhattan Special Soda, a fizzy, coffee flavored drink created in 1895.


  • 1 1/2 cups brewed strong coffee               
  • 1 1/2 cups Coca-Cola               
  • 2 whole star anise pods               
  • 2 cups soy sauce               
  • 1/2 cup Asian fish sauce               
  • 1/2 cup fresh lime juice               
  • 1/4 cup sambal oelek               
  • 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick 

How to Make It

 Step 1    Dry the Meat: 

In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often. Add the soy sauce, fish sauce, lime juice and sambal oelek and stir well.

Step 2    Dry the Meat: 

Cut the meat into 1/4-inch-thick slices, either with or against the grain.

Step 3    Dry the Meat: 

Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

Step 4    Dry the Meat: 

Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

Make Ahead                       

The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks

Bananas in Coffee Bean Syrup

Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersw

Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don't get mushy.


  • 2 cups water               
  • 1/2 cup whole espresso beans               
  • 1/2 cup sugar               
  • Two 3-inch strips of lemon zest               
  • One 3-inch cinnamon stick, broken into pieces               
  • 8 firm, medium bananas               
  • 1 tablespoon fresh lemon juice               
  • Plain whole-milk yogurt, for serving

How to Make It

Step 1     

In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes. Add the sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.

Step 2     

Meanwhile, peel the bananas and slice them 1/2 inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.

Step 3     

Pour the coffee bean syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.

                          Make Ahead                       

The coffee bean syrup can be prepared one day ahead; let cool then refrigerate overnight. Gently reheat the syrup before pouring it over the bananas.

Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

If you have a grill with a lid and a bag of hickory chips you can smoke a turkey. Braising the bird

If you have a grill with a lid and a bag of hickory chips you can smoke a turkey. Braising the bird first in a mix of coffee, apple cider vinegar and cane syrup or brown sugar results in marvelously complex flavors—sweet, bitter and herbaceous.


  • 2 gallons water               
  • 1 cup apple cider vinegar               
  • 1/2 cup ground coffee, preferably chicory coffee               
  • 1 large onion, halved               
  • 12 large thyme sprigs, tied together               
  • 1/4 cup kosher salt               
  • 1 tablespoon black peppercorns               
  • 2 cups light brown sugar or 3 cups cane syrup (see Note)               
  • One 11-pound turkey               
  • About 3 cups hickory chips               
  • Vegetable oil, for brushing 

Step 1     

In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.

Step 2     

Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.

Step 3     

Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.

Step 4     

Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let rest 20 minutes before carving,  

Bittersweet Chocolate Tart with Coffee Mascarpone Cream


The winning Italian combination of chocolate, mascarpone and coffee in tiramisù inspired this silky tart from French-born François Payard of Manhattan's Payard Patisserie & Bistro. An Italian pastry chef taught Payard that mascarpone can be whipped like cream. Another revelation: "The Italians use mascarpone the way the French use butter." Here, Payard pays homage to Italian ingredients, but with his ever-present French technique.


Tart Shell

  • 1 1/3 cups all-purpose flour               
  • 3/4 cup confectioners' sugar               
  • Pinch of salt               
  • 7 tablespoons unsalted butter, softened               
  • 1 large egg yolk 


  • 3/4 cup heavy cream               
  • 1/2 cup whole milk               
  • 1/2 pound bittersweet chocolate, chopped               
  • 1 large egg, beaten 


  • 1 1/4 teaspoons unflavored gelatin               
  • 2 tablespoons cold water               
  • 1 1/2 teaspoons pure coffee extract (see Note)               
  • 1 1/2 cups heavy cream               
  • 1/4 cup plus 2 tablespoons mascarpone cheese               
  • 1/4 cup sugar               
  • 1 tablespoon unsweetened cocoa powder

Cooking with coffee

Griled Steak Recipe with Coffee Rub




  • 1 to 1 1/2 tablespoons kosher salt, depending on personal preference
  • 1 tablespoon finely ground coffee (the more robust the coffee the better)
  • 1 tablespoon sweet paprika, preferably Spanish or Hungarian
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 pound (1 kilogram) skirt steak (or substitute flank steak)

Extra-virgin olive oil 



  • 1. Whisk the salt, coffee, paprika, pepper, cumin, and cayenne together in a small bowl.
  • 2.  Lightly coat the steaks on both sides with oil. Generously sprinkle the  steaks all over with the coffee spice rub and gently massage it in. Let  the steaks stand at room temperature for 30 minutes.
  • 3. Meanwhile, prepare a grill for direct cooking over high heat.

4.  Brush the grill grate clean. Cook the steaks directly over the flame,  with the lid closed as much as possible, flipping the steaks halfway  through cooking, until well browned, about 3 minutes per side for  medium-rare. Transfer the steaks to a carving board and let rest for at  least 5 minutes. With the knife held on a slight diagonal, carve the  steaks across the grain. Transfer the slices and juices to a platter and  serve hot. 

Coffee Cajeta ice cream recipe



 2/3 cup (160ml) cajeta or dulce de leche, plus additional for serving, if desired
6 ounces (170g) chopped chocolate, or handmade chocolate chips 

1.  In a medium saucepan, warm the milk or half-and-half with 1 cup (250ml)  of the heavy cream, 1/2 cup (100g) of the sugar, ground coffee, and  salt. Once the mixture is warm, remove from heat, cover, and let steep  for 15 minutes.
2. In a bowl, whisk together the egg yolks with the remaining 1/4 cup (50g) of the sugar.
3.  Make an ice bath in a large bowl and set a medium-size bowl in the ice.  Set a mesh strainer over the top and pour the remaining 1 cup (250ml)  cream into the bowl.
4.  Gradually add the warm coffee-infused milk into the egg yolks, while  whisking constantly. Scrape the mixture back into the saucepan and cook  over medium heat, stirring constantly with a flexible spatula (or  similar utensil), until the mixture thickens and coats the back of the  spatula. Immediately pour the custard through the strainer, into the  cream, pressing gently to make sure as much of the coffee-flavored  custard passes through the strainer as possible.
5.  Stir the ice cream custard over the ice bath until cool, then  refrigerate the ice cream mixture until thoroughly chilled, at least 4  hours, but preferably overnight.
6.  Churn the ice cream in your ice cream maker according to the  manufacturer's instructions. (You can strain the custard right before  freezing if you want to get rid of any coffee grinds that may remain,  for appearance and texture, although they are edible.) While it's  churning, drizzle some of the cajeta into a freezer container and  sprinkle with some of the chocolate chips. Place the container in the  freezer.
7.  When the ice cream is ready, spread the ice cream in batches in the  container, layering cajeta and chocolate chips between the ice cream as  you remove it from the machine. Avoid swirling or stirring the ice  cream, to keep the layer of cajeta as distinct as possible. 

Coffee Sorbet


 Ingredients to make 4 servings 


  • 1 1/4 cups sugar
  • 1  cup ground coffee
  • 1 tsp powdered gelatin
  • 4  dried apricots and chocolate as topping (optional)
  •   piping bag with star nozzle tip



  • 1 Boil  the sugar and 3 cups of water in a covered pot and let cook for 10  minutes on a low heat, stirring occasionally. Add the coffee, bring to a  boil, remove from heat and let stand for 10 minutes. 
  • 2 Meanwhile,  soak the gelatin in a 1/4 cup of water for 5 minutes. Pour the coffee  mixture through a coffee filter into a bowl and dissolve the gelatin  mixture in the hot coffee. Allow the sorbet mixture to cool, stirring  occasionally.
  • 3 Freeze  for at least 3 hours. Every 30 minutes, stir the mixture well with a  whisk. Place your serving glasses in the freezer until you are ready to  serve. Using a pastry bag with star nozzle tip, pipe the sorbet into the  chilled glasses. Dried apricots and a chocolate decoration work well as  a optional topping.

Swedish Meatball Mac & Cheese



Make this Swedish Meatball Mac and Cheese recipe,  with flavorful Swedish meatballs, authentic gravy, and lots of gooey  cheese, in 30 minutes for a quick and easy family dinner recipe! .



  • 1 26 ounce bag Cooked Perfect Swedish Style Meatballs
  • 1 16 ounce box elbow macaroni, cooked to package instructions
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups half-and-half
  • 2 cups milk
  • 2 teaspoons ground ginger
  • 1 tablespoon instant coffee granules
  • Salt & pepper to taste
  • 4 cups grated Swiss or Gouda cheese divided

1/2 cup fresh chopped parsley divided 



  • In  a large pot, melt butter over medium heat. (I also like to cook the  macaroni right now so that the sauce and noodles are done at about the  same time.)
  • When butter is melted, add flour. Stir until completely combined allow to heat for about 1-2 minutes.
  • Add half-and-half, about 1/4 cup at a time, stirring between each addition.
  • Add milk and stir to combine.
  • Add ginger, coffee, salt, and pepper. Stir to combine.
  • Continue cooking and stirring over medium heat until sauce thickens.
  • When mixture is hot and thick, begin stirring in cheese, reserving about 1/2 cup for topping.
  • Adjust salt and pepper to taste, and stir in 1/2 of the chopped parsley.
  • Add Cooked Perfect Swedish Style Meatballs and stir.
  • Pour  sauce over cooked macaroni in a large oven-safe casserole dish, such as  a 9"13" (Or I used a large cast iron dutch oven, and actually dumped  the macaroni in with the sauce, all in one pot.) Stir to combine.
  • Top with remaining shredded cheese and fresh chopped parsley.
  • Bake in a 350°F oven for about 10-15 minutes, until cheese is melted and dish is heated through.
  • Serve warm.

Vegan Coffee Cardamom Waffles




  • 1 1/2 cups almond milk
  • 1/2 cup fresh-brewed coffee
  • 1 tsp. vanilla-flavored stevia liquid
  • zest of 1/2 an orange
  • 2 1/4 cups whole wheat flour
  • 1 Tbsp. Dandy Blend, or other herbal coffee substitute powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • pinch fine sea salt


  1. Get your waffle iron preheating and place your breakfast plates in a  200-degree oven. Gotta keep those waffles warm while you eat them!
  2. Whisk together the almond milk, coffee, stevia, and orange zest in a  large measuring cup. In a large bowl, combine the whole wheat flour,  Dandy Blend, baking powder, baking soda, cinnamon, cardamom, and sea  salt.
  3. Stir the almond milk mixture into the dry ingredients and whisk until combined. Let sit for about 15 minutes.
  4. If necessary, lightly spritz the waffle iron with oil. Spoon batter  onto the hot iron, close it up and cook the waffle for about 7 minutes.  Remove the waffle and place it directly on the oven rack. Make the  remaining waffles.
  5. Serve the waffles with your favorite toppings.


  • Yield depends on the size of the waffle iron used.