You might think I’m a bit of a chocoholic- and I’m not going to deny it- as so far the only recipes I’ve posted on my blog have been cocoa filled. But who can blame me? Chocolate is the best thing ever, but I do promise I’ll begin to share a wider variety of recipes!
I just had to write about this recipe I stumbled across years ago, I made some minor changes to it as I found it a bit bitter at first, but every time I make it, the cake turns out perfectly! I find that adding coffee to the batter really brings out the cocoa and intensifies the taste of the sponge, so please don’t be put off if you aren’t a coffee lover.
You can make a full cake with this recipe, or evenly divide the mix into muffin cases if you fancy. The choice is yours!
As for decorating- you can go simple with a nice frosting or glaze, I’d recommend a nice lemon icing. Or you can go all out with it.
So, here’s the recipe:
Pre-heat oven to 180 °c.
Line and grease baking tins or place cases in a baking tray.
In one bowl, combine the dry ingredients.
In a separate jug or bowl, place the dark chocolate and then pour the hot coffee on top, stir until the chocolate has melted fully, then add in the cocoa powder. Mix until it is a smooth paste, and then slowly add in the milk and vegetable oil. Once this mixture is cooled, gently beat in the eggs and then add in the vanilla extract.
Combine the dry and liquid mixes together until smooth.
Pour the batter into baking tins or cases.
Bake for around 30 mins- keeping a close eye on it!
To check if the cake is ready, insert a metal skewer or ‘cake tester’, and if it comes out clean, it’s ready.
2 cups plain flour
1 tsp salt
2 tsp baking soda
3/4 cup cocoa powder (unsweetened)
Half a medium size bar of dark chocolate
2 cups caster sugar
3/4 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs (large)
1 tsp vanilla extract