Easy Bake Chocolate Coffee Cake
Recipe: #30224
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!"
Ingredients
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.