Easy Bake Chocolate Coffee Cake
August 31, 2018
Categories: Desserts, Australian, British, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Mothers Day, Picnic, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Vegetarian, Chocolate, more
"I found this recipe in a rural paper "The Weekly Times" the original recipe cam from Hayley Maudsley from " Rural Weekly" Wherever it cam from, this was so quick and easy and tasted sinfully good. I used a simple chocolate icing for the top, but you can leave the cake bare or make a ganache style topping or just use melted some chocolate buttons and spread on the top. The recipe suggests ~ That this cake lasts a whopping three weeks stored in an airtight container in the fridge, but it did not last 3 hours here, so I would never find that out!"
- Serving Size: 1 (162 g)
- Calories 489.7
- Total Fat - 25.6 g
- Saturated Fat - 13.3 g
- Cholesterol - 195.5 mg
- Sodium - 292.2 mg
- Total Carbohydrate - 60.2 g
- Dietary Fiber - 2.7 g
- Sugars - 48.3 g
- Protein - 8.1 g
- Calcium - 67.7 mg
- Iron - 2.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Pre-heat oven to 180C fan forced; grease and line a large square cake tin.
In a small saucepan, melt the butter, chocolate and coffee over a low heat, stirring, until the chocolate has dissolved. Add the sugar to the pot and stir it in until it has dissolved too.
Pour the mixture into a heat-proof bowl. Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs, then add the vanilla.
Once everything is well combined, pour batter into the tin.
Bake cake for one hour or until a cake tester inserted in the middle comes out clean.
You can either ice with chocolate icing or make a ganache style topping or just use melted some chocolate buttons and spread on the top.
No special items needed.