Cocoa & Coffee Cake

A chocolate cake with coffee to brighten any afternoon and impress your guests! This cake is delicious on its own or served with whipped cream, jams, or crème anglaise, alongside coffee or tea. You can replace the whole milk with a vegetable one and the coffee for more milk. If you want to freeze it, just let it cool down and wrap it tightly with plastic wrap. Enjoy!

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Cut <quantity>3</quantity> parchment paper discs to fit a round <quantity>20<unit>cm</unit></quantity> baking pan

Grease the pans with oil and place the paper discs on the bottom

Add <quantity>450<unit>g</unit></quantity> of sugar to a large bowl

Add <quantity>2</quantity> eggs and whisk thoroughly to combine and become slightly more liquid

Add <quantity>120<unit>g</unit></quantity> of vegetable oil and whisk to combine

Add <quantity>290<unit>g</unit></quantity> of all-purpose flour and <quantity>90<unit>g</unit></quantity> of cocoa powder

Add <quantity>6<unit>g</unit></quantity> of baking powder and <quantity>6<unit>g</unit></quantity> of baking soda

Add <quantity>2<unit>g</unit></quantity> of salt and mix just to slightly combine the ingredients

Add <quantity>295<unit>g</unit></quantity> of milk in batches. Whisk well after each addition, until everything is smooth

Add <quantity>295<unit>g</unit></quantity> of strong filtered coffee in batches. Whisk well after each addition, until everything is combined

Divide the batter into the pans

Bake for 35-40m until a cake tester comes out clean and the cake is golden. Let it cool down at room temperature

Run a knife around the pan edges to unmold the cake and remove the parchment paper. The cocoa cake & coffee is ready

Enjoy! Serve it as it is or with your preferred sauce!

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