Chocolate & Coffee Cake
The most delicious, moist and easy to bake recipe for chocolate coffee cake. Glazed with coffee icing and decorated with chocolate and butterscotch pieces. Great to serve as a dessert with cream or ice-cream.
Equipment
- suitable cake tins one 2 pound loaf cake tin or two 1 pound loaf cake tins or 4 mini loaft cake tins or 12 mini cake cavities mould,
Ingredients
- 170 grams plain (all purpose) flour 1 cup
- 50 grams cocoa powder (unsweetened) 1/3 cup
- 150 grams caster or brown sugar (can be mixed) 3/4 cup
- 2 eggs
- 1/4 teaspoon fine salt
- 1 tablespoon instant coffee granules mixed with 1 teaspoon of boiling water to create a coffee paste
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 110 ml cream or buttermilk 1/2 cup
Coffee Icing Glaze
- 2 tablespoons warm water
- 50 grams icing sugar (confectioners sugar) 1/4 cup
- 1 teaspoon instant coffee granules mixed with some boiling water to create a past
- tiny pinch fine salt
Instructions
- Preheat the oven to 180C. (350 F) Lightly oil your baking tin using either doughnut baking tin or mini cakes tin.
- In a large bowl mix together all the dry ingredients - the sugar, flour cocoa powder, baking powder, baking soda.
- In another bowl or mixing jug mix together the eggs, cream (or buttermilk) and eggs.
- Using boiling water mix together the coffee granules and small amount of boiling water to create a thick coffee paste.
- Pour the coffee paste to the cream and egg mix and mix everything together.
- Pour the egg mixture into the flour mix and mix until completely smooth.
- Spoon the mixture into the prepared cake tins.
- Bake in the preheated oven for 10-15 minutes, depending on the size of your baking tins (the individual cavities).
- Check with a wooden skewer to make sure your mini cakes are done before you take them out.
- Cool in the cake tin (until you can touch it with your hands) and then turn out carefully onto a wire rack and leave to cool down completely.
- Whilst the cake is cooling down, prepare the coffee glaze by mixing together the icing sugar and a smaller amount the coffee paste made up with coffee granules, hot water and tiny pinch of salt.
- When the mini cakes are completely cold, spoon the coffee glaze over them and add your choice of toppings (butterscotch, pieces of chocolate, sprinkles etc.)
- Leave to set a little and serve with a freshly made coffee!
Notes
Depending on what size of tin you use, increase the baking time as follows:
shallow mini cakes moulds - 15-20 min
regular mini loaf cake tins - 15-20 min
1 pound loaf cake tins - 25-35 min
2 pound loaf cake tin - 45-50 min