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Chocolate Coffee Cake
A light chocolate coffee cake made with dark chocolate, instant coffee, and a rich, smooth icing.
Baking
Vegetarian
Dessert
Chocolate
Cake
Estimated Nutrition
Calories
658
kcal / serving
7895.5 kcal total
Carbs
70.4
g
per serving
845.2 g total
Fat
38.5
g
per serving
462.4 g total
Protein
7.4
g
per serving
88.2 g total
Cook Time
60
minutes
Serves
12
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
250
g
Dark Chocolate
at least 70% cocoa solids
150
g
Self-Raising Flour
0.5
tsp
Bicarbonate Of Soda
80
g
Cocoa Powder
500
g
Caster Sugar
100
g
Dark Chocolate
for icing, at least 70% cocoa solids
50
g
Icing Sugar
for icing
Dairy
250
g
Unsalted Butter
4
piece
Eggs
free-range, beaten
125
ml
Milk
50
g
Unsalted Butter
for icing
6
tbsp
Double Cream
for icing
GrainsCereals
150
g
Plain Flour
Liquids
1
tbsp
Instant Coffee
good-quality
OilsFats
2
tbsp
Sunflower Oil
Method
1
Preheat the oven to 170°C and line a 24cm cake tin with baking paper.
2
Place chocolate, butter, and coffee in a bowl over a pan of simmering water.
3
Stir the mixture until smooth, then remove from heat to cool.
4
Sift flours, bicarbonate of soda, and cocoa into a bowl, then stir in sugar.
5
Make a well and stir in beaten eggs, sunflower oil, and milk.
6
Incorporate the melted chocolate mixture into the batter until combined.
7
Pour into the tin and bake for 60 minutes until firm.
8
Cool the cake completely before removing it from the tin.
9
Gently heat icing ingredients in a pan while stirring until smooth.
10
Spread cooled icing over the cake with a palette knife.