Easy Bake Chocolate Coffee Cake

20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"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!"

Original is 12 servings

Nutritional

  • 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

Step 1

Pre-heat oven to 180C fan forced; grease and line a large square cake tin.

Step 2

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.

Step 3

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.

Step 4

Once everything is well combined, pour batter into the tin.

Step 5

Bake cake for one hour or until a cake tester inserted in the middle comes out clean.

Step 6

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.

Tips


No special items needed.

0 Reviews

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