Chocolate and coffee cake is a cake I would to bake all the time in my pre teen years. As a little boy I watched my mother bake throughout my childhood and she always encouraged me to help and try out for myself.
I started drinking coffee from the age of six (it was the 80’s) plus having a sweet tooth; baking in general came naturally to me. Nothing better than licking the whisks once I’d put the cake in the oven. In this recipe I find the combination of coffee and chocolate works really well together, as the coffee cuts through the sugar and chocolate giving it a balanced flavour profile.
The Consulin’s chocolate cake which is the original name from the 80’s cook book sounded fancy to me. I gave it a go and it was my go-to recipe for years.
I have renamed it to Chocolate and Coffee Cake and I couldn’t think of a more fitting cake to start with in my new online adventure.
Here it is, I hope you enjoy it as much as I do.
I’ve since added espresso powder to Flourless Chocolate Cake for another chocolate and coffee combination in my baking
Ingredients:
- 3 eggs
- 50ml espresso or strong coffee (cold)
- 250 g sugar
- 3/4 tsp vanilla extract
- 125g plain flour
- 2 tbsp cocoa powder
- 125g melted butter
- 50g blanched chopped almonds
Method:
Preheat oven at 190C fan
Melt the butter, let it cool.
Whole eggs, sugar and vanilla are mixed with handheld mixer until pale yellow
Add the cold coffee
Separately mix flour and cocoa powder.
Sift the flour mix into the eggs
Finally the melted butter and chopped almonds.
Pour into a lined loaf tin and bake for 30-35 mins at 190 fan assisted oven
Coffee and Chocolate Cake
Ingredients
- 125 g Butter Melted
- 3 Eggs
- 250 g Caster Sugar
- ¾ tsp Vanilla Extract
- 50 ml Espresso or very strong coffee Cold
- 125 g Plain Flour
- 2 tbsp Cocoa Powder
- 50 g Blanched Almonds Chopped
Instructions
- Preheat oven at 190C fan
- Line a loaf tin with grease proof paper
- Melt the butter in a small saucepan on medium heat, leave to cool a bit
- Sift the flour and cocoa together in a bowl and set aside
- Chop the blanched almonds and set a side
- Whisk together eggs, vanilla extract and sugar until pale and fluffy
- Add the cold coffee to the mixture and whisk to combine
- Add the flour mix to the wet ingredients and combine well
- Add the melted slightly cooled butter and chopped almonds to the mix and combine
- Pour the cake mixture into the prepared loaf and bake for 30-35 mins until a skewer comes out clean
- Leave to cool on a wire rack