Ingredients and Weight:
- All-purpose flour: 300g
- Unsweetened cocoa powder: 100g
- Baking powder: 2 teaspoons
- Baking soda: 2 teaspoons
- Salt: 1/2 teaspoon
- Brown sugar: 3/4 cup
- Granulated sugar: 1 cup
- Vegetable oil: 1/2 cup
- Hot coffee: 1 cup
- Coffee liqueur: 1/2 cup
- Buttermilk: 1 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar, granulated sugar, and oil.
- In a separate bowl, combine the hot coffee, coffee liqueur, buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and beat until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutritional Information (per slice):
- Calories: 450
- Fat: 20g
- Saturated fat: 10g
- Cholesterol: 105mg
- Sodium: 400mg
- Carbohydrates: 60g
- Dietary fiber: 5g
- Sugar: 35g
- Protein: 8g
Dish Characteristics:
- Rich and moist chocolate cake with a hint of coffee and liqueur.
- Perfect for special occasions or as a decadent dessert.
- Can be decorated with frosting, whipped cream, or fresh fruit.
User Comments:
- "This cake was absolutely divine! The chocolate was rich and the coffee liqueur added a perfect touch of flavor."
- "I made this cake for my husband's birthday and it was a hit! He loved the moist texture and the coffee liqueur flavor."
- "I would definitely recommend this cake to anyone who loves chocolate and coffee. It's a perfect dessert for any occasion."
Special Precautions and Tips:
- Use a dark roast coffee for a more intense flavor.
- Do not overbake the cake, as it will become dry.
- Let the cake cool completely before frosting or decorating to prevent the frosting from melting.
