10 October 2010

Café Cake

I have two favourite chocolate-cake recipies, this is one of them:

I always make a double-batch - makes two round´s, 18cm and 20cm.
This one is the 18cm.

3 eggs - ½ dl strong coffee – 250g sugar – 3 teaspoons vanilla – 125g flour – 1 teaspoon baking powder – 2 tablespoons cocoa – 125g butter – 150g dark chocolate

Warm the eggs in a bowl of hot water. Gently warm up butter and chocolate in a casserole. Add coffee. Stir well and set to cool.

Butter up and line the baking tin - fits round 21cm.

Whip eggs and sugar to a fluffy consistence. Sift flour, vanilla, cocoa and baking powder and fold in. Pour/fold in the chocolate.

Pour into baking tin and put in the oven – 175g for aprox. 35minutes – check after 30 min. and add up 10 min. untill its done. Better 10 min. too much rather than too little. This won´t harm the cake!

It gets crisp on top, but nice and moist with an intense taste of chocolate inside.

I usually tip it over an a baking sheet paper to flatten the cake. This also softens the crisp top. After 10-15 minutes i tip it again, this time to flatten back the bottom of the cake.

When torted, it can crack if you´re not careful, but i just push it back together again when i add the filling between layers.

This recipe goes well with:
Chopped walnuts – or other nuts, Brandy-marinated cranberries, or with Chili added. -It can also be served as a brownie with sorbet icecream or whipped cream and fresh berries.

Fillings I use: Strawberry/raspberry mousse and/or different kinds of chocolate ganache.

The cake stays fresh for about 1 week in the fridge. Gets better day by day actually…Freezes well.


  1. Posted by Susan Mon, May 18, 2009 11:21:31
    Thanks so much for the recipe! Will try it as soon as possible!!!

  2. Posted by Monika Tue, August 04, 2009 21:36:23
    I love those recipes! Some times ago, I found a recipe like this on an american side, the cake is very moist and yummy!

  3. Posted by Piamarianne Wed, August 05, 2009 10:58:18

    It´s supermoist! - And the recipe i use most, absolutely a favourite :-)