Chocolate Coffee Loaf Cake
The chocolate cake, halved and baked in a loaf tin for a smaller table. The hot coffee still goes in last, and the crumb comes out the same.
- Bake
- 30–33 min
- Total
- 50 min
- Makes
- 1 loaf
- Pan
- Loaf tin
Method
-
Preheat oven to 175°C (350°F). Lightly butter a loaf tin.
-
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
125 g flour 28 g cocoa powder ½ teaspoon baking powder ½ teaspoon baking soda 100 g sugar 55 g brown sugar ⅛ teaspoon salt -
Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
1 egg 60 ml vegetable oil 90 ml sour cream ½ teaspoon vanilla extract -
Add the hot coffee gradually in two stages to minimise clumps forming and beat until evenly combined and the batter smooth.
120 ml hot coffee -
Pour the batter into the prepared tin and bake for 30-33 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean.
-
Transfer the tin to a wire rack and let cool for 15 minutes before turning out onto the rack to cool completely.
