Chocolate-coffee cake

Chocolate-coffee cake recipe

How could you possibly go wrong when the two primary ingredients are almost universally-adored? Chocolate-coffee cake is the perfect dessert or afternoon cake, full of flavour and deliciously moist.

Recipe by Ronelle Hart

Photographs by Annalize Nel  

Chocolate-coffee cake

Serves: Serves 8 – 10
Cooking Time: 1 hr

Ingredients

  • 230g self-raising flour
  • 240g castor sugar
  • 30ml – 45ml (2 tbsp – 3 tbsp) cocoa powder
  • 5ml (1 tsp) instant coffee granules
  • 3 eggs, separated
  • 15ml (1 tbsp) vanilla essence
  • 125ml (½ cup) sunflower oil
  • 125ml (½ cup) boiling water
  • 5ml (1 tsp) baking powder
  • 250ml (1 cup) fresh cream
  • 5ml (1 tsp) vanilla essence
  • 60ml (¼ cup) icing sugar, sifted

Instructions

1

Preheat the oven to 180˚C. Grease and line the base of two 22cm round cake tins.

2

Mix together the flour, castor sugar, cocoa and coffee granules.

3

In a separate bowl, mix together the egg yolks, vanilla essence, sunflower oil and boiling water. Then add to the dry ingredients and mix well to combine.

4

Beat the egg whites and baking powder together to stiff peaks. Fold carefully into the batter.

5

Divide the batter evenly between the prepared cake tins and bake in the oven until a skewer inserted into the centre of each comes out clean, 20 – 30 minutes. Allow to cool on a wire rack.

6

Make the icing by beating the cream, vanilla and icing sugar together to soft peaks. Once the cakes have cooled, spread a layer of the icing over one cake and sandwich the two together. Ice the top of the cake, leaving a trowelled texture.

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