Chocolate cake with eggs
This recipe will yield a 22 cm cake. You can also bake this into muffins or cupcakes if desired.
- 200 g sugar
- 200 g flour
- 35 g cocoa powder
- 3 g baking soda
- 4 g baking powder
- 3 g salt
- 2 large eggs, at room temperature
- 160 ml cold, strong coffee
- 60 g melted butter
- 60 ml oil (vegetable or other very neutral oil)
- 10 ml vanilla extract
- 10 ml vinegar
- 175 g chocolate chips
- preheat the oven to 180 °C
- sift together the flour, cocoa powder, baking soda, baking powder and salt, reserving a spoonful of the flour
- whisk the eggs with the sugar until pale and slightly thickened, about 2 minutes
- whisk in the coffee, melted butter, oil and vanilla extract
- fold in the dry ingredients in two additions, until just smooth
- toss the chocolate chips in the reserved flour, then add them with the vinegar
- gently mix until combined, but don’t over-mix
- prepare a 22 cm cake pan with liner
- pour in the mixture
- bake for 32–38 minutes (test with a toothpick, if you make cupcakes or muffins the baking time will be shorter)
- let it cool down and serve at room temperature
Goes well with vanilla ice cream.