What’s in between a brownie and a chocolate cake? This coffee cake. This is the cake you make when you have guests over but no time to remove the mixer or do a lot of washing up. A bowl and whisk are all you need. Plus you don’t need any frosting. While I have many favorite cake recipes, I can honestly say, this is a coffee cake I love making over and over again. It always gets lots of compliments and requests for the recipe. In fact, the recipe is so easy I have often just blurted it out and told people how to make it.
About this Cake
This brownie-style coffee cake is made very similar to a brownie. You don’t need any mixer just a bowl and whisk. This is a chocolate lover cake. It uses real chocolate, and just like a brownie, you want to make sure you use good quality chocolate. In addition, the process is simple and easy and very similar to making my classic brownie recipe.
Ingredients and Substitutes
Dark Chocolate – You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than to bake a beautiful recipe and realize you didn’t take it to its ultimate luxury.Sugar – The white sugar adds a bit of crispy skin on the top and the dark keeps it deliciously soft and moist with that distinct taste from the molasses.Eggs – The large eggs work as a leavening agent here. Notice we don’t have any baking powder or baking soda in this recipe.Cocoa powder – I use Dutch-processed dark cocoa powder. It’s what gives the brownies that dense dark chocolate color and texture.Flour – Adds stability to the brownie. You can use almond or coconut flour if you want to make it gluten-free.Coffee – 1 teaspoon of espresso powder is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste.
Chocolate coffee cake recipe
Preheat oven 170 C /340 F.In a large mixing bowl, whisk the dry ingredients: flour, cocoa, and salt.Melt butter and chocolate in the microwave or double boiler.Add sugar – and stir until sugar is almost dissolved.Followed by eggs, one at a time.Next, go in the vanilla, coffee/espresso, and liquor.Add the flour mixture.Combine well until you have a smooth well-incorporated batter.Pour into a parchment-lined 8 x 8 square cake pan. I’ve used a 7 x 9-inch baking pan.Bake at 170 C/340 F for 30 to 40 minutes.Sprinkle chocolate chips as soon as the cake is out of the oven. These will melt but still hold their shape.Enjoy!
Frequently asked questions
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