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
Units
Scale
- 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