The Softest Coffee–Cocoa Melt-In-Your-Mouth Cake
Ingredients
- 3 eggs
- A pinch of salt
- 8 g vanilla sugar (or 1 tsp vanilla extract)
- 100 ml milk
- 1 tbsp instant coffee
- 180 g flour
- 20 g unsweetened cocoa powder
- 15 g baking powder (≈ 1 tablespoon)
- 120–150 g sugar (adjust to taste)
- 80 ml oil (sunflower or neutral oil)
(Sugar + oil are standard in these cakes but weren’t listed; if you prefer no sugar/no butter, tell me and I’ll adjust accordingly!)
Instructions
1. Prepare the coffee mixture
- Warm the 100 ml milk (don’t boil).
- Add 1 tbsp instant coffee and stir until fully dissolved.
- Let cool slightly.
2. Make the egg mixture
- In a large bowl, add 3 eggs, a pinch of salt, vanilla sugar, and sugar.
- Beat with a mixer for 3–5 minutes until pale, thick, and fluffy.
- This step is what makes the cake ultra soft.
3. Add the liquids
- Pour in the oil and mix gently.
- Add the warm coffee milk mixture and mix again.
4. Add the dry ingredients
- In another bowl, sift together:
- 180 g flour
- 20 g cocoa powder
- 15 g baking powder
- Add the dry mixture to the wet mixture in 2–3 batches.
- Mix with a spatula just until smooth—do not overmix.
5. Bake
- Preheat oven to 170°C / 340°F.
- Line a cake pan (20–22 cm or 8–9 inches) with parchment or grease it.
- Pour in the batter and level the top.
- Bake for 30–40 minutes, or until a toothpick comes out clean.
6. Cool & Serve
- Let the cake cool in the pan for 10 minutes.
- Transfer to a rack to cool completely—it becomes even softer as it cools.
- Dust with powdered sugar or drizzle with chocolate glaze if you like.
Optional Enhancements
- Add chocolate chips or chopped walnuts
- Replace cocoa with carob for a milder flavor
- Add 1 tsp cinnamon for warmth
- Make a simple coffee glaze for the top