I got an early christmas gift this year, Cake Days – the newest Hummingbird Bakery cookbook, and I love it (thanks T and E!). The tagline underneath the title is “recipes to make everyday special”, and it has inspired me to really try and make everyday special.
I decided recipe numero uno will be the cocoa coffee cake, because it’s exactly what I was craving.
After it cooled, I cut it into slices. I decided to dust some icing sugar on top, and I served with cherries in syrup and added these amazing little liquor soaked mini apples as well. If you serve this little concoction with a dark roast coffee, it’s seriously delicious. It presents well too, I gave a container to my neighbour and on the side had the fix-ins with a card that said “serve with black coffee,” it’s a cute little gift.
This is what you’ll need:
190g unsalted butter, room temp | 130 g flour | 190 g soft light brown sugar | 3 large eggs | 60g cocoa powder | 1 tsp baking powder | 20 ml whole milk | 1 tbsp strong coffee (brewed and cooled) – just spare a little from your morning pot!
you’ll need one loaf tin, and if you don’t already have a scale, you should really go out and get one – it helps me keep my measurements precise.
1. preheat the oven to 325°F
2. whisk together sugar and butter, then add eggs one at a time
3. Sift together the flour, cocoa powder, and baking powder. Mix in a small bowl the milk with the coffee. Add the dry ingredients to the batter in two batches, alternating with the coffee-milk. Mix well.
4. Once all ingredients have been incorporated, pour into the greased loaf tin.
5. Bake for about 1 hour or until the sponge is firm. Allow to cook for a while in the loaf tin before turning it out onto a cooling rack to cool completely.
Serve and accessorize with syrupy cherries or fruit and liquor, make sure you serve with a fresh pot of coffee…so soothing and yummy!