My friends are all coffee and chocolate lovers. They will never say no to a loaf of bread or a cake that has chocolate and coffee written all over it. Just like me, even though it will be made from coffee already, we would still pair it with freshly brewed coffee. I once told my friends that we should set up a Coffee Club, but they told me they weren’t ready for celebrity status *rolls eyes*. Anyway, setting aside all my friends’ secret dreams for stardom, you should try this cake- it’s worth it.
Check out what our friends from Always Order Dessert have to say about the recipe:
“It’s a rich, dark chocolate cake with strong hints of molasses and espresso. I based it off of Smitten Kitchen’s Everyday Chocolate Cake, but changed it quite a bit. I swapped in all dark sugar (I used a fantastic organic dark sugar from Wholesome Sweeteners that smells strongly of molasses), replacing the buttermilk with very strong and very black coffee.”
Reading that just makes me want to make the cake again even though I made it just the other day. What can I say; coffee lovers will really appreciate this cake. So… are you one of us?
Ingredients
1/2 cup (1 stick) Land O Lakes unsalted butter, softened
1 1/2 cup Domino dark brown sugar, packed
2 tablespoons Grandma’s molasses
1 large Eggland’s egg, room temperature
1 cup strong black coffee, room temperature
1/4 cup kahlua (or substitute additional black coffee, for a non-alcoholic version)
1 1/2 cups Gold Medal all-purpose flour
3/4 cup Hershey’s Dutch cocoa powder
1/2 teaspoon Clabber Girl baking powder
1/4 teaspoon Clabber Girl baking soda
1 teaspoon kosher salt
Instructions
Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan.
In the bowl of an electric mixer, beat the butter, sugar, molasses and egg until fluffy, about 5 minutes. Stir in the coffee and kahlua until combined. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add dry ingredients to the wet, and mix until completely blended and no lumps or dry spots remain. Pour batter into prepared baking pan and bake 60 to 75 minutes, or until a tester inserted in the center comes out clean.
Let cool in pan about 15 minutes, then remove from pan and let cool on a rack completely.
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Quick Tip: You can eat this without anything or with cream cheese, peanut butter, or butter.
Thanks again to Always Order Dessert for this amazing recipe.
