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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2006
MethodGrease 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.)
Nutritional facts Per serving: about
- Sodium 283 mg
- Protein 4 g
- Calories 275.0
- Total fat 12 g
- Cholesterol 63 mg
- Saturated fat 7 g
- Total carbohydrate 41 g
- Iron 13.0
- Folate 19.0
- Calcium 2.0
- Vitamin A 11.0