Coffee and chocolate plumcake a soft, tender and fragrant cake. The recipe I want to share with you today is that of a soft and delicious breakfast cake. A soft batter with coffee, both moka and ground coffee to enhance the flavor, and lots of chocolate chips that make it special. If you also love coffee, this is definitely a recipe not to miss. I confess that I can’t give up my two coffees a day, strictly from my moka, or rather my Brikka Bialetti which makes a perfect foamy coffee in just a few minutes, nothing to envy even to those made with electric machines and capsules. Then coffee, if not overdone, has many benefits, it facilitates digestion, stimulates cardiac and nervous function. A super soft chocolate coffee cake that instantly filled my house with its delicious aroma. For this coffee cake, I used both all-purpose flour and whole wheat flour for a delicious rustic and genuine taste, but if you prefer you can also use only white flour. And I immediately tasted a slice while still warm, and I’ll let you imagine how delicious it was! Let’s run to the kitchen and prepare an irresistible chocolate and coffee plumcake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 171.48 (Kcal)
- Carbohydrates 25.77 (g) of which sugars 12.88 (g)
- Proteins 3.87 (g)
- Fat 6.12 (g) of which saturated 2.75 (g)of which unsaturated 1.56 (g)
- Fibers 2.27 (g)
- Sodium 16.32 (mg)
Indicative values for a portion of 74 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Coffee Cake Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/4 cup coffee
- 2 tablespoons instant coffee
- 3 1/2 tablespoons butter (melted)
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup chocolate chips
- 1/2 packet baking powder (8 grams)
- as needed powdered sugar (for decorating)
What You Need to Make Chocolate Plumcake
- Plumcake Mold
- Mixer
How to Make the Soft Coffee and Chocolate Plumcake
Beat 2 whole eggs with the sugar using an electric mixer for 7-8 minutes, until you have a light and fluffy mixture. Add the melted butter, moka coffee, and instant coffee. Mix.
Continue the preparation by adding the sifted all-purpose flour and whole wheat flour. Also add half a packet of baking powder and mix.
Finish the preparation by adding most of the chocolate chips, keeping a little aside to decorate the top of the cake. Mix with a spatula to incorporate them into the batter.
Pour the batter into a plumcake mold, mine measures 8 x 4.3 inches, greased or lined with parchment paper. Level the surface with the spatula and sprinkle with the remaining chocolate chips.
Bake the coffee cake in a preheated static oven at 356°F for 35-40 minutes. Always do the toothpick test to check the cake’s internal doneness. Let it cool before unmolding it onto a serving plate, and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The coffee and chocolate plumcake stays soft and tender in a container for 2-3 days
Also read the recipe for my Soft Cake with Nutella
Your Questions
Can I replace whole wheat flour with all-purpose or bread flour?
Of course, just add another 70 grams of flour
Can I replace butter with oil?
Yes, with 1/4 cup of seed or light olive oil
Can I omit the instant coffee?
Yes, but add another 10-15 ml of coffee
