When you need a quick snack cake, chocolate cake works the best, really. And if there is coffee involved, even better. This cake is very easy to make, yet it is tremendously delicious and moist. Feel free to substitute dark chocolate for milk chocolate in the glaze, if that is what you like.
Ingredients
For the cake
200 grams flour
300 ml milk
100 ml double cream
100 grams light brown sugar
75 ml vegetable oil
2 tablespoons cocoa powder
1 tablespoon Nescafe coffee granules
1 teaspoon baking powder
½ teaspoon baking soda
For the glaze
150 ml double cream
100 grams milk chocolate
Preparation
For the cake, sift the flour with the cocoa powder, baking powder and baking soda, then add the sugar and coffee granules and whisk well. In another bowl, combine the milk, double cream and oil. Make a well in the centre of the dry ingredients, pour in the milk and cream and whisk well. Bake in a greased pan (25x30 cm), in a preheated oven, at 180˚C, for about 30 minutes (do the toothpick test, to make sure it's done). For the glaze, heat the double cream until almost boiling, then pour it over the chopped up chocolate. Let it cool down a bit, then pour it over the warm cake. Serve well chilled.
