Cocoa & Coffee Cake

40m

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. We used three small baking pans here, but you can use a large one if you prefer.

If you want to freeze it, just let it cool down and wrap it tightly with plastic wrap. Enjoy!

Preheat the oven to 150 °C
Cut 3 parchment paper discs to fit a round 16 cm baking pan
Grease the pans with oil and place the paper discs on the bottom
Add 450 g of sugar to a large bowl
Add 2 egg and whisk to combine
Add 120 g of vegetable oil and whisk to combine
Add 290 g of all-purpose flour and 90 g of cocoa powder
Add 6 g of baking powder and 6 g of baking soda
Add 2 g of salt and mix to combine all the ingredients
Add 295 g of milk in batches. Whisk well after each addition, until everything is smooth
Add 295 g of strong filtered coffee in batches. Whisk well after each addition, until everything is combined
Divide the batter into the pans
Bake for 25m 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!