Ingredients

The following ingredients have 8 Servings
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoon instant coffee
  • 1½ cup hot water
  • 2¼ cups all-purpose flour
  • 1⅓ cup superfine sugar
  • ¾ cup brown sugar (packed)
  • ¾ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 12 tablespoons butter ((1½ sticks/¾ cup/168g), melted)
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup cream
  • 8 ounces semisweet chocolate (chopped)

Instruction

  • Preheat the oven to 350 degrees F/180 C.
  • In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
  • In a large bowl, mix the flour, sugar, brown sugar, salt, baking powder, and baking soda together.
  • Add the butter, oil and the vanilla extract, eggs and coffee mixture and beat on medium speed for 2 minutes or until smooth.
  • Divide the batter evenly between the two greased 8-inch/20cm round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
  • Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.