Chocolate Coffee Cake



1 ¾ cup Supreme Maida Flour (all purpose flour)
¾ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup caster sugar
1 cup milk + 1 tbsp vinegar mixed together
½ cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup freshly brewed coffee

300g good quality dark chocolate
500g softened salted butter
260g icing sugar, sifted
¼ cup boiling water
1 tbsp instant coffee
2 tsp vanilla extract


Preheat the oven to 180c. Grease and line 3 x 7 inch round cake tins. Sift together flour, sugar, cocoa, baking powder, baking soda and salt into a bowl and mix. In another bowl whisk together milk, eggs, vanilla & oil. Then slowly add wet ingredients to dry. Now add brewed coffee and stir to combine, scraping the bottom of the bowl. Pour equal amounts of batter into the prepared tins and bake for 35-40 minutes. Remove from the oven and set aside to cool.

Melt the chocolate then set aside to cool to room temperature. Beat the butter on high for 3 minutes. Add vanilla, icing sugar and beat until light and fluffy. Dissolve the coffee into ¼ cup of boiling water. Add the melted chocolate and coffee to the butter mixture and beat on low until blended, don’t whip. Frost the cake as desired and serve.

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