I love coffee! The only thing better than drinking coffee is eating coffee flavoured food. Enjoy this cake with coffee (even the breakfast coffee).
To take this cake to the next level, warm slices in the microwave and serve with a scoop of vanilla ice-cream!
1 cup coffee
6 dates, chopped
1 1/2 cups plain flour
3 tbsp cocoa
1 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
100g (3.3oz) dark chocolate (either chips or finely chopped)
1/2 cup walnuts, chopped
1 tsp vinegar
1 tsp vanilla
5 tbsp vegetable oil
Make one cup of coffee, as strong or as weak as you like it; place the chopped dates in the coffee to soften as the coffee cools. Once the coffee has cooled a bit, preheat oven to 180C (350F). Grease and line a 20cm (8inch) cake tin.
Place the flour, cocoa, sugar, baking soda, salt, chocolate, and walnuts in a bowl and stir to combine. Make a well in the centre and add the coffee, dates, vinegar, vanilla, and oil. Gently fold the mix until smooth. Pour the batter into the cake tin and bake for approx 25-30 minutes.
90g (3oz) dark chocolate
1 tbsp cocoa
1 tsp vegetable oil
1 tsp golden syrup (or honey or maple syrup)
Heat the chocolate until it only just melts (I used the microwave). Add the cocoa, oil, and syrup and stir until smooth. If the chocolate frosting is too hot and runny let it sit a while to cool. Spread over the top of the cake.
Garnish with walnuts (optional). Serve with coffee!