Ingredients
For cake
1 3/4 cup all purpose flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs (room temperature)
1 cup sugar (optional- I usually don't put sugar as the icing/ topping adds sweetness)
1 cup sugar (optional- I usually don't put sugar as the icing/ topping adds sweetness)
1 cup brewed coffee (hot)
For topping
1. Whipped cream topping (store bought option/frozen section)-1
Otherwise, beat 2 cup whipping cream with 2 tbsp of confectioner's sugar.
2. Caramel (I used Coronado goat milk caramel spread)/ home made caramel can be a good substitute.
3. Coffee beans- handful (optional)
Process:
1. Preheat the oven at 350 F.
2. Stir together all the dry ingredients listed for the cake and keep that aside.
3. In a separate bowl, add eggs, milk, oil, sugar (if used) and combine well. Then add the dry ingredients (step 2) slowly. Add the coffee. Don't worry if the batter is thin at this point.
4. In a greased pan (preferably, 9 inch) pour the batter and bake for 30-35 minutes. Baking time varies for different pan sizes so you might want to check after 25 minutes. If inserted toothpick come out clean, the cake is baked. Otherwise, put it back in the oven for next 5-10 minutes.
5. Always, keep the cake aside to come down to room temperature. *I usually bake the cake a day before, resting the cake overnight in refrigerator. Next day, using a knife, I turn the cake on the serving platter and frost the cake. Baking a day ahead helps to keep the cake moist inside and firm outside while you are ready to slice.
6. For topping, spread the whipped cream with a spatula or back of a spoon. Drizzle caramel on top (as much as you like!!) and sprinkle some coffee beans. Voila, you are done! :)
** this recipe can be used to bake two layer chocolate cake as well. In that case, divide the prepared batter into two 9 inch pans.
