Coffee Chocolate Cake

This chocolate cake turned out really good.  I usually bake a cake for my family when there is a birthday but today I felt like baking a cake just because.  I have made cakes from scratch for years since that is what my mom always did and she definitely taught me how to bake a cake.  The problem is that my cakes usually don’t turn 100% great.  They always tend to sag after they cool.  With that in mind, today I took some time and googled it up, to see why cakes sag.  Three recommendations: add baking soda, don’t overbeat the batter and preheat the oven really well. Ok, I can fix that.  None of these recommendations are new to me, but I’ll diligently put them into practice today.   I also looked up a few recipes and improvised a bit.  I found one that used brewed coffee and since my coffee pot still had some in it since morning, I decided to give it a go.  The end result surprised me.  My cake did not sag!! One disappointment though, the cake didn’t taste like coffee, not at all!

Here is the recipe I used:


3 large eggs

1/2 cup oil (I used canola oil)

2 cups brown  sugar

1 teaspoon kosher salt

3/4 cup unsweetened cocoa powder (Hershey’s is my favorite)

1 cup milk

1 cup black coffee, cooled

3 cups all-purpose flour

1 teaspoons baking soda

3 teaspoon baking powder

1 tablespoon pure vanilla extract

Preheat oven to 350 degrees.  I used a stone round baking pan, now any baking pan will do.  This batter is somewhat large, so you might want to use a round or rectangle baking pan and a cupcake pan.  Your baking pan should be only half full.  Don’t overfill it.  Use any leftover batter for cupcakes.  I have this Corningware set, they look like mugs, giant mugs.  They are oven safe, so it makes some mighty big cupcakes. Later I cut them in half and put them in the freezer.

Beat together the eggs, oil, sugar, salt and chocolate powder.  Mix until batter is shiny and very smooth.

Add the milk and coffee and mix for a while. I had already mixed milk and coffee inside a Pyrex measuring jar.


Add flour, first two cups, then another 1/2 cup and then another 1/2.  Keep an eye on the batter, it shouldn’t be runny, not tough.  Smooth.

Beat until mixed, and then add the baking soda, baking powder and vanilla.

Divide evenly into pans.  I used my stone pan, filled it up half way and used the rest in my Corningware giant mugs.


Bake 40 minutes at 350 degrees F, or until a tester inserted in cake comes out clean.

Let cool for about 15 minutes.  To take the cake out of the pan, scrape the side gently with a knife.  Put a plate on top of the baking pan and flip.  Hopefully, it will all come out in one piece.  I did the same with the giant cupcakes.