Description
Indulge in this rich and moist chocolate coffee cake, enhanced with a hint of coffee and a luscious caramel drizzle. Perfect for dessert or an afternoon treat with coffee!
Ingredients
Units
Scale
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules dissolved in 2 tbsp hot water
- Add-Ins and Toppings:
- 1 cup chocolate chips
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat Oven:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and dissolved coffee. Stir until well blended. - Combine Batter:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chocolate chips. - Bake the Cake:
Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Finish with Caramel:
Once the cake has cooled, drizzle the caramel sauce over the top for a luscious finish.
Notes
- For added flavor, sprinkle a pinch of sea salt over the caramel drizzle.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg