Chocolate Mocha Coffee Cake
A rich and velvety cake blending the bold flavors of coffee and chocolate—perfect for those who can’t choose between the two.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp instant espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup brewed coffee cooled
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
- In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
- In another bowl, combine milk, oil, eggs, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients, mixing until just combined.
- Add the brewed coffee and mix until smooth.
- Fold in the dark chocolate chips.
- Pour batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Iron: 12%
- Calcium: 6%
- Magnesium: 8%
- Potassium: 5%
- Vitamin B6: 5%
Additional Notes/Tips
- For extra richness, top with a chocolate ganache or a dollop of whipped cream.
- If you like it extra moody, use dark chocolate for the chips.
- Don't overbake—this cake stays nice and moist when done right.