“A very simple to make chocolate cake that I developed while trying to combine my chocolate and coffee cravings. It tastes so good no one will believe how easy it was! (It can be frosted with chocolate or coffee icing but I like it plain.)” - by J. Miller
Ingredients
Adjust Servings
Original recipe yields 1 - 8 inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch pan. Sift together flour, cocoa, baking soda and salt. Set aside.
- In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition
Amount Per Serving (10 total)
- Calories
- 226 cal
- 11%
- Fat
- 10.4 g
- 16%
- Carbs
- 32.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (123)
Rate This Recipe
"I made these into 12 cupcakes today while three guys installed a new air conditioner. I left three on one plate, and left the other nine on a platter. I told them to each help themselves to "a" cupcak..." See moree. I went about my business and they with theirs. Next thing I know, I see two of three guys with frosting moustaches and the plate with nine cupcakes gone! They said thank you several times, proclaimed the cupcakes amazing and told me I was "a good woman." Once they left, I tried one myself--yep, they're good. REALLY good. When making the batter I used the coffee hot. I read somewhere that hot coffee or boiling water has some kind of reaction with the cocoa that makes it bloom and bring out the depth of its flavor. I frosted these dark, moist and chocolatey cupcakes with my own vanilla buttercream frosting. There are now two left for Hubs when he gets home!"
r-marie
"Perfect! I made no changes. I too hesitated because I don't drink or like coffee, so I was worried that the cake would taste like coffee - it didn't! Instead, it gave it a unique flavor not achievabl..." See moree with either water or milk. The texture was wonderful. Here's a hint for novices: this texture is only achieved if your butter/sugar mixture does NOT separate when you add the egg. So scramble the egg briefly and add it to the mixture a little at a time). Instead of icing, I put (Stonyfield) yogurt on it (full fat and plain as I like it) while my husband ate his cake with vanilla ice cream. A keeper! Thank you. BTW this cake is just as delicious plain or with some walnuts in it."
Andrea
"I've made this cake twice in the last week: once for my future in-laws and once for my family. It was SO easy and absolutely delicious. I don't drink coffee so I was a little worried it would taste li..." See moreke coffee, but it didn't. This cake was moist, not too rich and with a nice crumb. I served it with vanilla frozen yogurt and berries. ONE THING: I found that it was done perfectly after 30 minutes...everyone's oven is different so I always recommend checking early instead of too late!"
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