Coffee & Chocolate Tea Cake
Spiked with a splash of coffee, this eggless cake is held up by a chocolatey crust which adds a delicate crunch to balance the sumptuously-soft texture of this quintessential tea-time treat!
Ingredients
- 1½ tbsp instant coffee (we use Illy)
- 125 ml milk
- 100 gm butter
- 15 gm Demerara (brown) sugar
- 200 gm (200 gm) condensed milk
- 125 gm all-purpose flour
- 70 gm dark chocolate chips
- 1 tsp baking powder (see recipe notes)½
- ½ tsp baking soda
- pinch of salt
Instructions
- Mix the instant coffee and the milk in a small pan. Then, put the pan to heat and bring the coffee to a simmer, before keeping it aside.
- Whisk together the butter and sugar till light and fluffy (use an electric hand mixer if you have one).
- Next, add the milk and condensed milk, whisking well to combine.
- Sift the flour, salt baking powder and baking soda; then fold these dry ingredients into the wet batter using a spatula until just combined.
- Next, fold in your chocolate chips, taking care not to over-mix.
- Pour the batter into a lined 6/7 inch cake tin/ equivalent loaf pan, baking at 180° C for 30 – 35 minutes; you’ll know the cake is ready when a skewer or toothpick inserted in the centre of the cake comes out clean. Don't be alarmed if the cake sinks in the middle - it will not affect the final flavour!
- Cool the cake tin on a wire rack, before tucking in.
Notes
- You could try cutting the baking powder to ½ tsp if you want to avoid the cake sinking in the middle.