This rich and moist chocolate coffee cake is the perfect summer chocolate cake. It has a super moist texture and it’s super easy to make you only need a bowl and a wire whisk with the ingredients. In a mixing bowl, add 2 eggs and beat them for one minute, make sure the eggs are well beaten then add 160 grams of sugar and 140ml of vegetable oil.

Continue mixing with a whisk until the mixture is smooth and silky. Boil 140ml of water add 15 grams of instant coffee and mix it to dissolve. Pour the coffee into the bowl with the egg mixture and mix gently for about 2 minutes. In another bowl, measure the dry ingredients; 180 grams of all-purpose flour. 13 grams of baking powder, and 30 grams of cocoa powder.

Lightly mix the dry ingredients then sift into the wet ingredients in thirds. Whisk the dry ingredients in until mixed in the batter before adding the next batch, this way you will have an easy way of mixing the batter with no lumps. Pour the batter into a prepared cake pan lined with parchment paper.

Gently tap the pan on the counter to remove air bubbles that may be in the batter. Bake in a preheated 18oc/ 350F oven for 35 to 40 minutes. Set the cake aside to cool down completely before frosting it. Place chocolate chunks into a mixing bowl then place the bowl over a pot with hot water.

Mix the chocolate chunks as it starts to melt and continue stirring until the chocolate is completely melted. Pour all the melted chocolate onto the cake and serve. This cake has a nice chocolate flavour and it’s incredibly moist. Enjoy with a cup of tea or milk.


  • Eggs 2 (room temperature)
  • Sugar 160g
  • Cooking oil 140g
  • Hot water 140ml
  • Instant coffee powder 15g
  • All-purpose flour 180g
  • Baking powder 13g
  • Cocoa powder 30g

Semi-dark chocolate for coating 140g