Chocolate-Coffee Pound Cake

Chocolate-coffee pound cake is truly cozy autumn baking made with vegetable oil, where strong brewed coffee deepens the flavor of the cocoa. The batter comes together in one bowl in five minutes, and the cake bakes for 30-45 minutes at 180°C until a skewer comes out dry. Recommended for tea time with family.

Chocolate-Coffee Pound Cake

A moist chocolate pound cake made with vegetable oil, strong brewed coffee, and cocoa, decorated with chocolate.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 130 ml milk
• 130 ml vegetable oil
• 80 ml strong brewed coffee not hot
• 1 cup sugar
• 2 eggs
• 1 cup flour
• 50 g cocoa powder
• 1 tsp baking powder
• vanillin a pinch

Method

 

1. In a bowl, mix or whisk together the milk, vegetable oil, cooled coffee, sugar, and eggs until smooth.
2. Sift in the flour, cocoa, baking powder, and vanillin, and knead into a batter.
3. Grease a baking pan, pour in the batter, and bake in a preheated oven at 180°C for 30-45 minutes, until a skewer comes out dry.
   
4. Let the finished cake cool completely, then decorate with chocolate strips and chocolate chips. Enjoy!
   

Notes

Let the coffee cool before adding it to the batter.

Tips

• The coffee shouldn't be hot, or the eggs in the batter will curdle.
• Go by the dry skewer test rather than the timer - 30 minutes was enough for me.
• Be sure to let the finished cake cool before decorating with chocolate strips and chocolate chips.