Coffee-Kissed Chocolate Cake
An easy pareve chocolate cake with a soft, moist crumb and just enough coffee to deepen the cocoa flavor without making the cake taste like coffee. There is no creaming, no separating eggs, and no frosting required.
Ingredients
Equipment
Method
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the pan. Lightly grease a 9 x 13 x 2-inch / 23 x 33 x 5-cm pan. Line the bottom with parchment if desired. Use a full 2-inch / 5-cm-deep pan rather than a very shallow tray.
- Make the coffee water. Stir the instant coffee into the 2 cups / 480 mL lukewarm water until completely dissolved. The water should be lukewarm, not boiling.
- Combine the dry ingredients. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and sugar for about 30 seconds. Break apart every visible cocoa or baking-soda lump.
- Add the eggs. Add the 4 eggs to the dry mixture.
- Add the oil and vanilla. Add the oil and vanilla extract.
- Add most of the coffee water. Pour in about 1 1/2 cups / 360 mL of the coffee-water mixture. Mix on low speed or whisk until the major lumps disappear.
- Add the remaining liquid slowly. Slowly add the remaining 1/2 cup / 120 mL coffee water while mixing gently.
- Mix just until smooth. Stop once the batter is evenly combined. The batter should be loose, glossy, and easily pourable. Thin batter is normal for this cake.
- Fill the pan. Pour the batter into the prepared pan and spread gently into the corners if needed.
- Release large air bubbles. Tap the pan gently on the counter once or twice.
- Bake. Bake at 350°F / 175°C for about 45-55 minutes. Begin checking around 42-45 minutes.
- Check for doneness. The center should look set rather than shiny, spring back lightly when pressed, and a toothpick should come out clean or with a few moist crumbs but no wet batter.
- Optional temperature check. If using an instant-read thermometer, about 200-205°F / 93-96°C in the center is a useful secondary check.
- Cool. Place the pan on a wire rack and cool for at least 1 hour before cutting. Chocolate cake is fragile while very hot.
- Finish simply. Leave the cake plain, or dust very lightly with confectioners’ sugar after it is completely cool.
Notes
Make Ahead, Storage & Freezing
- Make ahead: Excellent made 1 day ahead; cool completely and cover tightly.
- Room temperature: Best quality for up to 3 days, tightly covered.
- Refrigerator: Up to 5 days, though refrigeration gradually dries cake.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Less sweet: Use 2 1/4 cups / 450 g sugar.
- No coffee: Leave out the instant coffee and use the same amount of water.
- Light sugar finish: Dust with confectioners’ sugar after cooling.
- Birthday version: Add your favorite frosting if desired, though the standard recipe is intentionally unfrosted.
