- 18
- 20 mins
- 55 mins
Ingredients
- 1 3/4 cups of white sugar
- 1 cup of firmly packed brown sugar
- 1 cup of unsalted butter, melted
- 3 eggs
- 2 tsp of vanilla extract
- 3 1/4 cups of all-purpose flour
- 3/4 cup of cocoa powder
- 2 tsp of baking powder
- 1 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 1/2 cups of warm coffee (I used warm water mixed with 2 tsp instant coffee powder)
Preparation
Step 1
Sometimes, you need to bake something for friends you are visiting for dinner. When you are trying to decide what to make, you need to figure out how to use that amazing
which you thought was such a smart and essential buy, and you also need to make sure your own chocolate craving is satisfied.
I turned to one of my favourite books to address all of the above -
The original recipe was for Dark Fudge Bundt Cake but that shouldn't deter us. Make it into anything you like - a cake, bundt cake, cupcakes, or these lovely doughnut shaped ones if you have the right pan.
Makes
warm coffee (I used warm water mixed with 2 tsp instant coffee powder)
1. Preheat oven to 350F / 180C. Generously grease a cupcake tray, (grease the liners if using), doughnut pan, ramekins, or bundt pan, whatever you prefer to use. This cake tends to be quite sticky after baking so make sure you grease your pans well. You can make out the stickiness from the first picture, actually!
2. In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together until well blended.
3. In a separate bowl, combine both the sugars with the melted butter. Mix well.
4. Add the eggs and vanilla and beat for a minute until smooth. I did this in my Kitchenaid to make things easier (and also so I would I get some use out of it!)
5. Then add the flour mixture and stir to moisten the batter.
6. Slowly drizzle in the coffee, stirring at the same time carefully to make a smooth batter. I mixed it gently just enough for all the ingredients to blend well. Don’t overbeat.
7. Spoon batter halfway into the prepared moulds or pans and bake in the preheated oven for 30-35 mins until the top glistens and springs back on touch.
- This recipe makes a lot of cake so halve it if you'd like. Some of the measurements are not easy to halve so do what I do. If you need to halve 1/3 cup for instance, just take a 1/3 cup measurement cup and fill it half way. For eggs, just use 2 instead of trying to use 1.5 eggs.
- If you'd like a sweeter cake, increase sugar amounts. I know it looks like a lot but we are also adding a fair bit of chocolate and coffee. Adjust accordingly. You can also frost it if you'd like, keeping the amount of sugar the same as in above recipe
- To make this cake eggless, follow usual substitution ingredients (eg: flax seed meal, Ener-G, yogurt, etc)
Also, it is sticky, but not really so.. not as much as yours looks to be, what makes them sticky? I halved the recipe, did I miss something?
the liquid in the recipe is what makes it sticky, primarily. the cakes won't stick a lot though, just when you touch it, it won't be dry. hope your doughnut cakes tasted fine :)
sorry to hear that :( did you overmix the batter by any chance?
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