Moist Coffee and Cocoa Loaf Cake

by
Pin
Share
Tweet

This Moist Coffee and Cocoa Loaf Cake is a delightful treat that combines the rich flavors of cocoa and the subtle bitterness of coffee. Perfect for breakfast, an afternoon snack, or dessert, this cake is light, fluffy, and easy to make. With simple ingredients and a hint of chocolate sprinkles, it’s a crowd-pleaser for any occasion.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 55 minutes

Ingredients (Serves 8–10)

  • Wet Ingredients:
    • 3 large eggs
    • 150 g (¾ cup) sugar
    • 100 ml (⅓ cup + 1 tbsp) vegetable oil
    • 150 g (⅔ cup) plain yogurt
    • 1 teaspoon vanilla extract
  • Dry Ingredients:
    • 200 g (1 ¼ cups) plain flour
    • 1 ½ teaspoons (6 g) baking powder
    • 1 tablespoon (10 g) cocoa powder
    • A pinch of salt
  • Coffee Mixture:
    • 1 teaspoon instant coffee
    • 2 tablespoons warm water
  • Optional:
    • Chocolate sprinkles

Baking Pan:

  • Size: 21x11x6 cm (8x4x2 inches)

Directions

  • Preheat Oven and Prepare Pan:
    • Preheat your oven to 170°C (338°F). Grease the baking pan and line it with parchment paper.
  • Prepare the Coffee Mixture:
    • Dissolve the instant coffee in 2 tablespoons of warm water. Set aside to cool.
  • Mix the Wet Ingredients:
    • In a large mixing bowl, whisk together eggs and sugar until pale and fluffy.
    • Gradually add vegetable oil, plain yogurt, vanilla extract, and the dissolved coffee mixture. Mix well.
  • Combine Dry Ingredients:
    • In a separate bowl, sift together plain flour, baking powder, cocoa powder, and a pinch of salt.
  • Combine Wet and Dry Mixtures:
    • Gradually fold the dry ingredients into the wet mixture using a spatula, ensuring no lumps remain. Do not overmix.
  • Transfer to Pan and Bake:
    • Pour the batter into the prepared baking pan. Sprinkle with chocolate sprinkles if desired.
    • Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Serve:
    • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

Serving Suggestions

  • Dust with powdered sugar for a simple finish.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of coffee or hot chocolate for a cozy treat.
  • Drizzle with melted chocolate for added indulgence.
  • Garnish with fresh berries for a pop of color and flavor.

Cooking Tips

  • Ensure all ingredients are at room temperature for even mixing.
  • Do not overmix the batter; this ensures a tender crumb.
  • If you prefer a stronger coffee flavor, add an extra teaspoon of instant coffee.
  • Use a skewer to test for doneness; it should come out clean or with a few moist crumbs.
  • If the top browns too quickly, cover it with foil halfway through baking.

Nutritional Benefits

  • Eggs provide protein and essential vitamins.
  • Cocoa powder is a source of antioxidants.
  • Yogurt adds moisture and probiotics to the cake.

Dietary Information

  • Vegetarian
  • Can be made dairy-free by substituting yogurt with a plant-based alternative.

Nutritional Facts (Per Serving)

  • Calories: ~220
  • Protein: 4 g
  • Carbohydrates: 30 g
  • Fat: 10 g
  • Fiber: 1 g
  • Sodium: 100 mg

Storage

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe

  • Simple to make with common pantry ingredients.
  • Combines the rich flavors of cocoa and coffee for a perfect balance.
  • Moist, fluffy texture with a slight crunch from optional sprinkles.
  • Versatile enough for breakfast, snacks, or dessert.

Conclusion
This Moist Coffee and Cocoa Loaf Cake is a versatile and delicious treat that’s perfect for any time of the day. With its rich flavors and soft texture, it’s sure to become a favorite in your recipe collection. Bake one today and enjoy a slice of this delightful cake with your loved ones!

Frequently Asked Questions (FAQ)

  1. Can I use whole wheat flour instead of plain flour?
    Yes, but the texture may be denser. Consider using a 50:50 mix of plain and whole wheat flour.
  2. Can I replace sugar with a sweetener?
    Yes, you can use honey, maple syrup, or a sugar substitute, but the texture may vary slightly.
  3. What can I use instead of yogurt?
    Sour cream, buttermilk, or a dairy-free yogurt alternative works well.
  4. How do I make the cake more chocolatey?
    Add 2 tablespoons of melted chocolate to the batter or increase the cocoa powder to 2 tablespoons.
  5. Can I skip the coffee?
    Yes, but the coffee enhances the chocolate flavor. You can replace it with milk.
  6. How do I prevent the cake from sticking to the pan?
    Grease the pan well and line it with parchment paper for easy removal.
  7. Can I add nuts or dried fruits?
    Yes, chopped nuts or dried fruits like raisins can be folded into the batter for added texture.
  8. How do I ensure the cake is evenly baked?
    Place the pan in the center of the oven and avoid opening the oven door during baking.
  9. Can I use a different pan size?
    Yes, but adjust the baking time accordingly. A larger pan will result in a thinner cake that bakes faster.
  10. Can I make this into cupcakes?
    Yes, divide the batter into cupcake liners and bake at the same temperature for 15–20 minutes.
Pin
Share
Tweet