Sweet

Espresso Chocolate Cake

Coffee and chocolate are an integral part of my survival kit. I have gone through innumerable days (read: months) subsisting on these two items in its various forms, and somehow getting away without it showing on my body or face. These days, whenever life tests me I recall back on those days, as a gentle reminder that there is no such thing as impossible, there’s no mountain too high and no ocean too deep that one cannot conquer. Everything passes in time…

So… combining coffee and chocolate into a comforting cake is simply taking its natural course of Kitchen Therapy in this recipe.

 

This version is for my eggless friends and serious coffee lovers – the caffeine hit with the chocolate is serious therapy in itself! The cake is made in ridiculous time, it’s almost a joke, and the icing on top is an indulgent addition, but very much worth it. So go ahead, make this before ASAP and send me the lovely pictures!

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The Recipe
Serves 8

Ingredients

  • 1 cup Flour
  • 1/2 cup Very Strong Black Coffee At Room Temperature
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Castor Sugar
  • 2 tbsp Brown Sugar
  • 1/2 cup Vegetable Oil
  • 1/2 cup Yoghurt
  • 1/4 cup Milk
  • 1/2 tbsp Vanilla Essence
  • 1 cup Icing Sugar
  • 2 tsp Black Coffee At Room Temperature
  • 1 tbsp Soft Butter

Instructions

  • Grease and flour a medium loaf tin.
  • Preheat the oven to 200C.
  • Sift all the dry ingredients together in a bowl and set aside.
  • Whisk the oil and sugars together for at least 3-5 minutes in a large mixing bowl.
  • Then add the vanilla, milk and yoghurt and whisk for another 3 minutes.
  • Gently fold in the dry ingredients, ensure no dry lumps.
  • Pour into the cake tin and bake for 25 minutes, or until a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for a few minutes before turning over.
  • Let the cake cool completely before icing.
  • Whisk all the ingredients together, adding more or less icing sugar as per your preference.
  • Spread it over the cake with an offset spatula, after the cake is cooled completely.
  • Let it set for a few minutes before slicing.
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