Description
A moist, deeply chocolatey coffee cake that uses vinegar and strong brewed coffee to create a tender crumb and balanced, vibrant flavor without being overly sweet.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) strong brewed hot coffee
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon white vinegar or apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan or 9×5-inch loaf pan and dust with cocoa powder.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
- Pour hot brewed coffee into the dry mixture and whisk vigorously until smooth. Let the mixture sit for 5 minutes to bloom the cocoa.
- Whisk in vegetable oil, eggs, vanilla extract, and vinegar until just combined. Do not overmix.
- If using, gently fold in chocolate chips with a spatula.
- Pour batter into the prepared pan. Bake for 35-40 minutes for a round pan or 45-50 minutes for a loaf pan, until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use hot coffee to bloom the cocoa powder for deeper flavor. Room temperature eggs help emulsify the batter better. The vinegar reacts with baking soda to create lift and tenderize the gluten; it will not taste vinegary in the final product. For best texture, let the cake cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 35-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the
- Calories: 280
- Sugar: 28
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Keywords: chocolate coffee cake, moist chocolate cake, vinegar cake, easy baking, brunch recipe, gluten-free option, vegan option