Coffee Cocoa Cake

I like baking. But I would only call myself an accidental baker, because I like looking up cake recipes online and recreating my own versions of them; like I did of the Brooklyn cake, sans the filling. The original recipe uses chopped choco chips instead of coffee.

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup water
  • 6 tsps coffee powder (preferably filter coffee)
  • 3/4 cup milk
  • 1 cup (2 sticks) unsalted butter, softened slightly
  • 2 cups sugar
  • 4 large eggs, separated
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Bring half cup water to boil. Switch off the flame and add the coffee powder. Let it settle. In the meantime, Combine the ccocoa and milk in a saucepan over medium heat. Stir frequently until the chocolate melts. Remove from the heat and set aside to cool until tepid.

In the bowl mix the butter and sugar together. Beat in the egg yolksand the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.

Now, transfer the mixture on to a greased baking dish and bake at 190 deg C for about 10-12 minutes.

Serve with icecream or condensed milk or as a side to the perfect cup pf black coffee.


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