Ingredients:
2 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2/3 cup cocoa powder
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla
1 cup coffee
Method:
Preheat the oven to 375 f.
In a large mixing bowl, mix the sugar, flour, baking powder, salt, baking soda and cocoa.
Add the milk, oil, eggs and vanilla. Mix well. We don't want to see lumps!!!
Add in coffee and mix again thoroughly.
Grease two 9 inch round cake tins with butter (i line the bottom of the tins)
Pour the cake batter into the cake tins.
Bake at 375 f for 35 minutes or until toothpick inserted into center comes out clean.
Let the cakes cool for 10 minutes.
After the cakes have cooled, take them out of the tins.
Decorate with frosting or whatever pleases you.(i put two strips of paper on top of cake and sprinkle with powdered sugar)
Your're done and ready to eat.
Enjoy!!!!!
Serves
hi Lily
ReplyDeleteRenee's cake looks moist and yummy! I should try this with my five-year-old too. BTW, the recipe says '1 cup coffee' - is that coffee expresso ie coffee with no milk/sugar? Thanks :-)
Tatiana
tatiana
ReplyDeletei make my cup of coffee with instant coffee granules like nescafe or maxwell house. you could use your everyday brewed coffee too. no sugar no cream
Just passing by and saw your blog. My goodness, are you operating a restaurant? You can REALLY COOK!!! Will try out some of the dishes when I am more settled (moving house soon!). BTW, do you have "lek tau ko" recipe? It looks like Kueh Mangkit but it is made from Green Bean powder. My SIL asked me to help her look for it. Thanks.
ReplyDeleteLily,
ReplyDeleteI want to try this with my son, too. He is 28months and he loves to "help" me in the kitchen. His daddy's birthday is next week. Will make this for him!!
BTW, can the batter be "over mixed". I always over mix my batter.
tricia
ReplyDeleteas long as the batter has no more lumps, then you are ready to bake. i use a whisk and it helps with the lumps.
use a chocolate frosting, sandwich the two cakes and frost the whole cake.
muminmiri
ReplyDeletelek tau ko is a biscuit/cookie?in fact i have forgotten about this biscuit. i will try when i find a good recipe
Well done Renee! If not I already have a chocolate cake recipe I wanted to try, I will make this for Evy's birthday. ;)
ReplyDeletehey there, I've tried this recipe before and the cake turned out to be sinfully good and moist as well. And there's too many recipes for my to try out here :) woot!
ReplyDeleteHi Lily,
ReplyDeleteTried your cake recipe at Evy's party, and it was very nice! :)
Dear Lily,
ReplyDeleteCan I omit the baking soda from your recipe?
Thanks!
lee ping
ReplyDeleteno you can't omit it.
i will have to look up why it is neccessary and get back to you.
anyone out there, please help.
lee ping
ReplyDeletei think the answer is here http://baking911.com/pantry/leaveners.htm#BAKING%20SODA:
Thanks Lily for your answer. Since both baking powder and baking soda are used to raise the dough, I thought it would be OK to leave out the soda and just use baking powder. Baking911 is really a good site.
ReplyDeletelily, hi.
ReplyDeletei tried the recipe this afternoon, but the cake tastes more like coffee cake to me. is the measurement of the coffee correct???
haha~
gonna try again tonight. instead of
1 cup of coffee i'll out 2/3cup of coffee
and
2/3 cup of cocoa will be replaced by 1 cup of cocoa.
hope it works~
anyways, the texture of the cake is super nice.
thanks
shirley
ReplyDeleteperhaps you have used a cup of very strong good coffee which overpowered the cocoa. There are many brands of cocoa too.
try using less strong coffee and follow the recipe before you change since you like the texture of the cake.
lily, could you please kindly explain 2/3 cup cocoa.
ReplyDeletedoes it mean 2/3 cup cocoa powder or 2/3 cup liquid cocoa?
if it is in liquid form, then how many spoonfuls of cocoa powder to 2/3 cup liquid?
will be grateful if you clarify as i want to try out this recipe. thanks.
anonymous
ReplyDeleteit is cocoa powder
sorry for the confusion, perhaps i should edit the recipe
hi lily,
ReplyDeletebaked the cake this morning, added a teaspoon of chocolate emulco. the cake tasted good, with nice chocolate flavor and not too sweet. the texture is soft and fluffy too. after 35 mins of baking, the cake was wet in the middle. i extended the baking time by another 25 mins. when it was ready, the top was hard and cracked. could it be overbaking???will try baking this cake again. thank you so much for sharing.
newbaker
ReplyDeletedid you bake the cake in 2 x 9 inch cake pan or i large pan?
if it is in 9 inch pans then they should be ready the most 1/2 hour if the temperature of your oven is right
i do not depend on my oven when it beeps and says that the oven is preheated to the temp required. i have an oven thermometer in the oven and it will show way below - about 75 - 100 degrees less
This cake turned out very moist and it would be a perfect cake to decorate with. It should be able to hold up the italian buttercream that I plan to use on this cake. All recipes (especially the kuih and nyonya dishes) that I have used from your website have turned out very well and I have had many raving reviews from my husband (who is usually very critical) as well as friends and family at parties. You made me shine again. Thanks very much.
ReplyDeletehi....
ReplyDeletei am still confused about the coffee...is it 1 cup of coffee(drinks)? or is it a coffee granules/beans?? (i dont think it is beans bcoz 1 cup is too much)...
if it is 1 cup of coffee drinks,how many spoon of coffee granules needed to make a cup of coffee??
can u please explain?
sorry to bother u..
anonymous
ReplyDeleteit is no bother, always there to give a hand.
it is a cup of coffee drink. the amount of granules used will not hurt the texture of the cake. The more granules, the stronger the flavor of coffee. you could just use a cup of coffee which you make in your coffee maker every morning.
can i replace the cup of coffee with chocolate drink of the same amount ? example replace with dutch lady milk chocolate?
ReplyDeletei cant take coffee due to migraine.
anonymous
ReplyDeleteyou could replace with chocolate drink but you would have to reduce the sugar cos the drink is usually sugared or you could replace with 1 cup of water/plain milk instead of coffee
Hi! I just came across this recipe and wondering why its in 2 baking tins? I only have one 9 inch baking tin - Can i just pour everything in one or is that too much?
ReplyDeleteHope you can let me know as i am eager to try this soon. Also 2 cakes would be too much for my family cos my hubby doesnt really have a sweet tooth.
anonymous
ReplyDeleteMake half the recipe and you will be fine with one 9 inch pan