Out of hundreds, even thousands of chocolate coffee cake recipes out there this one is one of my favorite by far. One bite and you will understand it. It’s perfectly sweet, moist and packs a lot of chocolate flavor.
Unlike the majority of modern chocolate coffee cakes, this one has consists of just one layer and no icing. It’s an old-fashioned kind of cake, with no frills but a rich chocolate flavor. It’s an absolute delight to have as an accompaniment to tea or coffee.
It’s important to not over-bake this cake, otherwise it will come out dry. I’ve made this cake more than a dozen times over the past few years and so far it hasn’t been an issue – I’ve pulled it out after exactly 40 minutes of baking and and it was soft, delicate and moderately moist.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 oz semi-sweet chocolate good quality
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp cocoa powder
- 1/2 tsp sea salt
- 1 cup milk
- 1 tsp vanilla extract
For the garnish:
- 1/2 Tbsp powdered sugar
- 2 tsp chocolate shavings optional
- Preheat the oven to 350F.
- Melt the chocolate using water bath method. Set aside.
- Cream butter and sugar. Add the melted chocolate, egg yolks and beat well.
- Stir in dry ingredients and milk alternately.
- In a separate bowl, beat the egg whites until soft peaks are formed. Fold into the batter.
- Transfer into a greased 9" spring form and bake for about 40 minutes, or until a stick inserted into the center of the cake comes out dry.
- Let the cake cool slightly, garnish with powdered sugar and chocolate shavings (optionally), and serve.