simple coffee chocolate cake
- Total Time: 50 minutes
- Yield: 1 9-inch cake 1x
Description
This super simple coffee chocolate cake is topped with crushed hazelnuts and served with extra chocolate sauce, perfect for satisfying any sweet tooth.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup good quality cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup warm water
- 1 tablespoon instant coffee
- 2 large eggs
- 1 1/4 cups sugar
- 1/4 cup crushed hazelnuts for topping
- Extra chocolate sauce for serving
Instructions
- Preheat your oven to 170°C (340°F). Grease a 9-inch round cake pan and set aside.
- Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda in a large mixing bowl.
- In a separate bowl, whisk the two eggs using an electric mixer. Gradually add the sugar while continuing to mix until the mixture is light and fluffy.
- Dissolve the instant coffee in the warm water, then add it to the egg mixture along with the vegetable oil. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the crushed hazelnuts evenly over the top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with extra chocolate sauce drizzled over the top, if desired.
Notes
For a richer flavor, use high-quality cocoa powder. You can substitute hazelnuts with almonds or walnuts if preferred. Store the cake in an airtight container at room temperature for up to 3 days. Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 55
Frequently Asked Questions
Can I use a different type of nut instead of hazelnuts?
Yes, you can substitute hazelnuts with walnuts or almonds, but keep in mind that it will alter the flavor profile of the cake. 
What type of coffee should I use for the cake?
It’s best to use a strong brewed coffee, such as espresso or a dark roast, to enhance the chocolate flavor.
How do I prevent the cake from sticking to the pan?
Make sure to thoroughly grease and flour your cake pan before pouring in the batter to ensure easy release after baking.
the cake was delicious !!!