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Mocha Snacking Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Mocha Snacking Cake

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 275
pro 4 g
total fat 12 g
sat. fat 7 g
carb 41 g
fibre 2 g
chol 63 mg
sodium 283 mg
% RDI: -
calcium 2
iron 13
vit A 11
folate 19

With rich, dark coffee and chocolate, this tender, moist cake is terrific on its own, dusted with icing sugar or dressed up with ice cream, or whipped cream and berries. If you don't have strong brewed coffee, make it with 2 tbsp (25 mL) instant coffee.

Ingredients

  • 2/3 cup butter, softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1-2/3 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp each baking soda and baking powder
  • 1/4 tsp salt
  • 1-1/3 cups strong brewed coffee, cooled

Preparation

Grease 8-inch (2 L) square metal cake pan; line bottom with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, just until incorporated. Stir in vanilla.

In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt ; add to butter mixture alternately with coffee, making 2 additions of flour mixture and 1 of coffee and beating until almost smooth. Pour into prepared pan, spreading evenly.

Bake in 350°F (180°C) toaster oven until cake tester inserted in centre comes out clean, 45 to 50 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 3 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Source : Canadian Living Magazine: September 2006

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