Best Chocolate and Coffee Cake
Chocolate and Coffee Cake, this recipe is for coffee and chocolate lovers it’s a combination of moist, fluffy chocolate cake and fluffy coffee cream, you have to try it.
Easy homemade cake made of eggless chocolaty cake with fluffy coffee cream on the top that requires only 3 ingredients and 4 minutes to make. This recipe takes only an hour to prepare and bake, so you have to try it.
What are the ingredients for chocolate and coffee cake?
Chocolate cake
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condensed milk
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vegetable oil
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water
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flour
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cocoa
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vanilla
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baking powder & baking soda
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salt
Coffee cream
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instant coffee
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sugar
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hot water
How to make chocolate and coffee cake
CHOCOLATE CAKE:
- First, in a bowl, add condensed milk, vegetable oil, water, and vanilla and mix them with a hand whisk.
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Second, in another bowl sift flour, cocoa, baking powder, baking soda, and salt and mix them slowly.
- Finally, add dry ingredients to the liquids and mix them well. (Don’t over-mix the batter).
- Bake it at 180 Celsius for 25-30 minutes, and leave it to cool completely.
COFFEE CREAM:
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In a stand mixer add instant coffee, sugar, and boiling water and whip it for 4-5 minutes or until peaks form.
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Pour the coffee cream on the top of the cake and decorate it as you want.
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ENJOY!
frequented asked questions
how long does it last?
it lasts for 3 days in the fridge. However, the cake itself lasts up to 3 months in the freezer.
How should I store the cake?
Keep the cake in an airtight container at room temperature for up to 3 days; it can also be refrigerated to extend freshness.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and foil before freezing for up to 3 months.
Can you store the coffee cream?
Yes, any leftover cream you can store in an airtight container for up to one week in the fridge and up to a month in the freezer. However, you can add it to your coffee or milk.
Chocolate And Coffee Cake
Ingredients
Cake
- 1 can condensed milk
- ½ cup oil
- 1 cup water
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup unsweetened cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Coffee cream
- ⅓ cup instant coffee 85 ml
- ⅓ cup boiling water 85 ml
- ⅓ cup sugar
Instructions
- Preheat your over to 180 Celsius.
- Grease a round baking pan of 7 or 8 inches with sunflower oil and flour.
- In a bowl sift flour, cocoa, baking soda, baking powder, and salt. Use a good quality of cocoa.Place the sifted dry ingredients aside.
- In another bowl pour the condensed milk, oil, water, vanilla, and mix them well with a hand whisk.
- Add the dry ingredients to liquids and mix them well but gently.
- Don't over mix the batter.
- Pour the batter into the prepared pan.Tap the pan on the table a few times so that the extra air bubbles are let out.
- Put the pan in the oven for 25-30 minutes. since the temperatures are different from oven to oven keep a close eye on it. check the cake if done with a toothpick if the toothpick is clean then the cake is done.
- Take the pan out of the oven and let it at room temperature for 20-30 minutes.
Coffee cream
- In a stand mixer add instant coffee,sugar, and boiling water and whip it for 4-5 minutes or until peaks form.
- Pour the coffee cream on the top of the cake and decorate it as you want.