testkitchenette's Notes:
Expand1 cup white whole wheat pastry flour Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1/2 cup + 2 tblsp. cocoa powder Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 cup melted coconut oil or butter Ask a question about this ingredient
1 tablespoon espresso liqueur (I use Van Gogh brand) Ask a question about this ingredient
1 teaspoon pure vanilla extract Ask a question about this ingredient
2 cups hot strong coffee or espresso Ask a question about this ingredient
1/2 cup milk/coconut milk/almond milk Ask a question about this ingredient
Preheat oven to 350 F and grease a square 8×8 Pyrex or round Corningware dish
Ask a question about this stepCombine all of the flour, 1/4 c. + 1 tblsp. cocoa powder, 1/2 c. sugar, baking powder, and salt. Stir in coconut oil/butter, espresso liqueur, vanilla, and milk. Stir until dry ingredients are incorporated. Spread in baking dish. Combine rest of the sugar and cocoa powder in a bowl and sprinkle evenly over batter in baking dish. Pour the hot coffee over the batter (don’t mix it in) and bake for 45 min. Serve warm from oven.
Ask a question about this stepThe coffee drinkers in my life would love this cake...I am not a coffee drinker, but don't mind a little taste of it in baked goods! Thanks for sharing...
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Thanks lapadia! Your recipes are always a joy to read and make!