Cocoa & Coffee Cake
by
Henrique Rossanelli
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!
- Level
Basic
- Cooking
40m
- Overral
55m
- Ready
Cocoa Powder
450gStrong Filtered Coffee
295gAll-Purpose Flour
290gWhole Milk
295gVegetable Oil
120gVegetable Oil
to greaseBaking Powder
6gBaking Soda
6gEgg
2Sugar
450gSalt
2g
Equipment
Kitchen Scale
Parchment Paper
Cake Pan
Cocoa Powder
450gStrong Filtered Coffee
295gAll-Purpose Flour
290gWhole Milk
295gVegetable Oil
120gVegetable Oil
to greaseBaking Powder
6gBaking Soda
6gEgg
2Sugar
450gSalt
2g
Equipment
Kitchen Scale
Parchment Paper
Cake Pan
Cocoa & Coffee Cake
Henrique Rossanelli
Preheat the oven to 150°C
Cut 3 parchment paper discs to fit a round 16cm baking pan
Grease the pans with oil and place the paper discs on the bottom
Add 450g of sugar to a large bowl
Add 2 egg and whisk to combine
Add 120g of vegetable oil and whisk to combine
Add 290g of all-purpose flour and 90g of cocoa powder
Add 6g of baking powder and 6g of baking soda
Add 2g of salt and mix to combine all the ingredients
Add 295g of milk in batches. Whisk well after each addition, until everything is smooth
Add 295g 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!