Chocolate Coffee Cake

‘Chocolate’ and ‘Coffee’ – These words are enough to bring that smile on my face and when they blend together, Oh My! They bring that ecstatic joy which detach all those gloominess and despondency.

There can be hardly anybody who doesn’t like any of these two! If you are the one unique soul, then my friend you should definitely try this recipe. And others, I am sure you have already rolled up your sleeves for this extremely delectable dessert.

A ‘Chocolate Coffee Cake’ – Do I need to say more?! Well, well! A modest and fuss free recipe to satiate those chocolaty sweet cravings. My go-to dessert for that never-ending chocolate desires.

INGREDIENTS

Dry Ingredients –

• 100 grams All Purpose Flour
• 20 grams Cocoa Powder
• 1 teaspoon Instant Coffee Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda

Wet Ingredients –

• 200 ml Sweetened Condensed Milk
• 50 grams Softened Butter
• 50 ml Milk
• 50 ml Water
• 1 teaspoon Vanilla Essence
• 1 teaspoon Chocolate Color (Optional)

DIRECTIONS

• Preheat the oven at 180 degrees for 10 minutes.
• Grease the bottom and side of a cake pan with butter. Dust with flour, and tap out the excess or use a springfoam pan; set aside.
• In a medium bowl, sift together flour, cocoa powder, coffee powder, baking soda, and baking powder; set aside.
• In a large mixing bowl beat butter, and condensed milk, until creamy and no lumps found. Add vanilla essence and chocolate color (optional); and mix to combine.
• Combine milk and water in a small glass. Set aside.
• Add the sifted dry ingredients and mixture of milk and water to the butter mixture alternatively in small batches. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until well incorporated. Do not over-mix this batter.
• Pour the batter in the prepared pan. Fill only 3/4th portion.
• Bake the cake at 160 degrees for 35-40 minutes until a cake tester (a toothpick/skewer) inserted into the centre comes out clean. Remove pan from oven, and transfer to a wire rack to cool, about 15 minutes.
• Pour over some dark chocolate ganache or eat plain.

Handy Tip:

• Do not over beat the mixture of butter and condensed milk. Beat till both incorporate together and no lumps formed.
• The final batter should not be very drippy or thick. The batter will be creamy and fluffy.