Ingredientsmail, will open in a new tabprint , will open in a new tab
180 grams of unsalted butter
460 grams of refined sugar
2 tablespoons vanilla essence
¾ cup hot milk
1 cup of cold coffee
320 grams of flour
1 teaspoon baking powder
1 teaspoon baking soda
100 grams of cocoa powder
1 teaspoon salt
BEAT butter until smooth and fluffy; Add the refined sugar and beat for three minutes.
ADD eggs one at a time, beating well between each addition; Add the vanilla essence and beat for two minutes.
COMBINE cocoa with milk and let cool completely.
ADD one-third of the dry ingredients to butter mixture and one-half of the cocoa milk; Repeat until both ingredients are completely used.
ADD coffee and mix until everything is well incorporated.
GREASE and flour a cake pan, pour in the chocolate-coffee mixture and spread with a spoon to cover the entire pan.
BAKE at 180°C for 35 minutes or until a toothpick inserted into the center comes out clean.
REMOVE chocolate coffee cake from oven and let cool for 20 minutes before unmolding and letting cool completely.
DECORATE the cake with vanilla and chocolate icing.