Decadent chocolate cake with coffee lovers

There’s something almost magical about the way coffee elevates the flavor of chocolate in a cake. These coffee desserts prove that coffee is like a hidden hero that amplifies the richness without overshadowing the sweetness. When you add coffee to chocolate cake, the coffee doesn't scream "coffee"; it subtly enhances the depth of the cocoa, making the chocolate taste even more intense and complex.

Coffee brings out the best in chocolate. It creates a beautiful harmony where the bitterness of the coffee contrasts, and thereby compliments, the sweetness of the cake. It’s not about adding a distinct coffee flavor; it’s about enhancing the overall experience, making each bite feel richer and more decadent.

This marriage of coffee and chocolate is a bit like a good duet—each note complements the other. The bitterness of coffee cuts through the heaviness of the chocolate, preventing it from being overly sweet, while the chocolate smooths out any sharpness the coffee might have. Together, they create a cake that feels like a treat but also a cozy indulgence—something that can be savored slowly with a cup of your favorite coffee or enjoyed on its own for that perfect, decadent moment.

Ingredients:

• 200 gm all-purpose flour
• 200 gm white sugar
• 50 gm unsweetened cocoa powder
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 240 ml brewed coffee (preferably strong and freshly made)
• 120 ml vegetable oil (or you can use melted butter for extra richness)
• 2 large eggs, beaten
• 1 tsp vanilla extract (this is the secret to giving the cake that warm, sweet aroma)
• 120 ml milk
• 1 tsp instant coffee granules (for an extra coffee boost)
• 50 gm chocolate chips (optional, but trust me, they take it to the next level!)

Method:

1. Preheat your oven to 180°C and grease and line two 8-inch round cake pans. I love using parchment paper – it makes the cake come out so much easier.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. It’s important to make sure everything is evenly combined so the cake rises perfectly.
3. In another bowl, mix together the warm brewed coffee, vegetable oil, eggs, vanilla extract, and milk. If you’re adding the instant coffee granules (which I highly recommend if you love coffee), stir them in with the wet ingredients. This will give the cake a rich, deep flavor.
4. Slowly pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and glossy. If you’re feeling extra, fold in the chocolate chips – they’ll melt into the cake and make it even more decadent.
5. Pour the batter evenly into the prepared pans and smooth out the top. Bake for 25-30 minutes, or until a skewer comes out clean. If the top starts to brown too much, cover it loosely with foil for the last few minutes of baking.
6. Let the cakes cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely. This part is important – we don’t want the frosting melting when it goes on the warm cake!
7. Once the cakes are completely cool, frost them with your favorite chocolate or coffee buttercream frosting (I like to add a little instant coffee to my frosting for that extra zing). Stack the cakes, and there you have it – a rich, delicious, and totally irresistible chocolate cake with a coffee twist.

But wait, why stop there? If you’re the type who loves little bursts of chocolate in every bite, chop up some more Cadbury milk chocolate and toss those bits into the batter. Those tiny chunks of chocolate will melt in the oven and give you delightful pockets of gooey chocolate throughout the body of the cake. You can make the chocolate really shine when you swap out some of the Cadbury cocoa powder for an extra 50 gm of the melted Cadbury chocolate. This will add a luxurious, creamy richness, giving the cake a whole new level of depth. The chocolatey goodness paired with the coffee’s kick? Trust me, it’s a match made in dessert heaven.