After a fair share of variations on coffee in a cup, today a recipe that combines the two major addictions in this household: coffee and chocolate.
Coffee-chocolate cake
250 g flour
2 tsp baking powder
250 g butter
180 g sugar
10 g vanilla sugar
2 eggs
200 ml strong coffee
200 g dark chocolate
250 g flour
2 tsp baking powder
250 g butter
180 g sugar
10 g vanilla sugar
2 eggs
200 ml strong coffee
200 g dark chocolate
Preheat the oven to 160C and grease cake pan.
Combine butter, sugar, vanilla sugar, coffee and chocolate in a sauce pan and stir over medium heat until the butter and chocolate have melted and the mixture is well combined.
Whisk the eggs with a fork in a mug and add gradually to the chocolate mixture.
Sift the flour together with the baking powder and slowly combine with the chocolate mixture. Stir until it's a smooth mixture.
Pour into the cake pan and bake for about 40 minutes or until a skewer inserted in the center comes out clean.
Let the cake stand in the cake pan for about 10 minutes before turning it onto a wire rack to cool.
Combine butter, sugar, vanilla sugar, coffee and chocolate in a sauce pan and stir over medium heat until the butter and chocolate have melted and the mixture is well combined.
Whisk the eggs with a fork in a mug and add gradually to the chocolate mixture.
Sift the flour together with the baking powder and slowly combine with the chocolate mixture. Stir until it's a smooth mixture.
Pour into the cake pan and bake for about 40 minutes or until a skewer inserted in the center comes out clean.
Let the cake stand in the cake pan for about 10 minutes before turning it onto a wire rack to cool.
If you want you can add chocolate icing on top of the cake after cooling. For the icing, mix about 200 g of dark chocolate with about 80 g of unsalted butter in a heat resistant bowl and stir over simmering water until both have melted and you have a smooth mixture.
Turn the cake upside down and spread the chocolate icing over the cake. Set aside in a cool place for about 20 minutes.
Turn the cake upside down and spread the chocolate icing over the cake. Set aside in a cool place for about 20 minutes.