Chocolate Coffee Cake
Rich, decadent, and utterly indulgent, this chocolate fudge cake is a true showstopper that will satisfy any sweet tooth. A luscious blend of dark chocolate, butter, and a hint of coffee creates a dense and moist cake that is then generously coated with a creamy chocolate ganache icing. Perfect for special celebrations or simply as a well-deserved treat, this cake is a must-try for all chocolate lovers.
— Constant Cookbook
Ingredients
- 250g/9oz dark chocolate
- 250g/9oz unsalted butter
- 1 tbsp good-quality instant coffee
- 150g/5oz self-raising flour
- ½ tsp bicarbonate of soda
- 80g/3oz cocoa powder
- 500g/1lb 2oz caster sugar
- 4 free-range eggs
- 2 tbsp sunflower oil
- 125ml/4fl oz milk
- 150g/5oz plain flour
- 100g/3½oz chocolate
- 50g/2oz unsalted butter
- 6 tbsp double cream
- 50g/2oz icing sugar
Instructions
- Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper.
- For the cake, place the chocolate, butter and coffee into a bowl set over a pan simmering water, making sure the bowl does not touch the water.
- Stir until melted and smooth then remove from the heat and set aside.
- Mix together the flour, bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle.
- Add the beaten eggs, oil and milk into the well and stir gently to combine all the ingredients.
- Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy.
- Pour into the prepared baking tin and cook for one hour or until firm.
- Leave to cool completely before turning out of the tin.
- For the icing, place all ingredients in a pan. Heat gently and stir until smooth.
- Once cake and icing have cooled, spread the icing over the cake using a palette knife.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 1 cake
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