Ingrédients pour Coffee Cocoa Snacking Cake
- Unsalted Butter
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- Table Salt
- Unbleached All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Brewed Coffee
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Comment préparer Coffee Cocoa Snacking Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan. Line the bottom with parchment paper, grease and flour the parchment.
- In a medium bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 1 minute using a mixer or 2-3 minutes by hand).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups + 2 tablespoons all-purpose flour, ½ cup + 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup freshly brewed strong coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-43 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool in the pan for 20 minutes before running a knife around the edges and inverting onto a wire rack to cool completely.
- Enjoy! This cake is delicious served warm or at room temperature. It also freezes well.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
149g
Fat
45g
Carbs
19g
