Chocolate Coffee Sticky Cake Recipe: A Heavenly Fusion of Chocolate and Coffee
Chocolate Coffee Sticky Cake is the perfect treat for any occasion, combining the rich, decadent flavors of chocolate and coffee into a moist, tender cake that will surely impress your guests. This recipe is simple enough to whip up on a lazy afternoon but also sophisticated enough to serve as a showstopper dessert at a dinner party. It’s the ideal companion for your afternoon tea or an indulgent after-dinner treat.
Baked to perfection, this cake features the robust notes of coffee, complemented by the sweetness of brown sugar and the deep, bittersweet flavors of dark chocolate. Its soft, sticky texture is enhanced by the crunchy walnuts scattered throughout, giving each bite a delightful contrast. Whether served warm or at room temperature, this Chocolate Coffee Sticky Cake will become a favorite in your baking repertoire.
Let’s take a closer look at how to make this irresistible cake!
Ingredients for Chocolate Coffee Sticky Cake
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3/4 cup |
| Brown Sugar (Demerara Sugar) | 1 cup |
| Instant Coffee Powder | 2 teaspoons |
| Dark Chocolate Chips | 2/3 cup |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Nutmeg Powder | 1/4 teaspoon |
| Baking Powder | 1.5 teaspoons |
| Salt | 1/4 teaspoon |
| Walnuts (roughly chopped) | 3/4 cup |
| Butter (Salted), softened | 1/2 cup |
| Whole Eggs | 2 |
| Beaten Egg (additional) | 2 tablespoons |
| Vanilla Extract | 1/4 teaspoon |
| Water | 1/2 cup (adjust to consistency) |
Allergen Information
This Chocolate Coffee Sticky Cake contains common allergens such as:
- Eggs: Essential for the cake’s texture and structure.
- Dairy: The salted butter used in the recipe contributes both flavor and moisture to the cake.
- Nuts (Walnuts): These add a wonderful crunch and earthy flavor but should be avoided by anyone with a nut allergy.
If you’re accommodating specific dietary restrictions or allergies, consider making these substitutions:
- Egg Substitute: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) or an egg replacer.
- Dairy-Free Option: Use a plant-based butter alternative and ensure your chocolate chips are dairy-free.
- Nut-Free Option: Simply omit the walnuts for a nut-free version of the cake.
Dietary Preferences
This cake is classified as Eggetarian, meaning it contains eggs but no other animal-derived products like meat or fish. It can be easily adapted for vegetarian diets by making egg substitutes. However, for those following a vegan lifestyle, you would need to substitute both the eggs and the butter.
Instructions for Making Chocolate Coffee Sticky Cake
Preheat the Oven & Prepare the Bundt Pan
- Preheat your oven to 180°C (350°F) and allow it to heat for about 15-20 minutes.
- While the oven is heating, prepare your 9-inch bundt pan by greasing it thoroughly with butter. Use your fingers to spread the butter evenly over the surface of the pan, making sure to cover every nook and cranny. Sprinkle a light dusting of flour over the buttered surface and tap the pan to ensure even coverage. Set it aside.
Sift Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Mix these ingredients together well, then set the bowl aside for later.
Melt the Chocolate and Coffee
- In a small saucepan, combine the dark chocolate chips, instant coffee powder, and water. Place the saucepan over medium-low heat, stirring constantly until the chocolate has melted and the mixture is smooth. Once fully melted, remove the saucepan from the heat and set it aside to cool.
Cream Butter and Sugar
- In a separate mixing bowl, cream together the softened butter and brown sugar using a hand beater on high speed. Beat the mixture until it becomes light and fluffy—this should take about 3-4 minutes.
Combine Wet Ingredients
- Add the cooled chocolate-coffee mixture to the creamed butter and sugar. Beat briefly until well incorporated.
- Next, add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix everything together.
Add Dry Ingredients
- Reduce the mixer speed to low and gradually add the sifted flour mixture. Continue mixing until everything is well combined, making sure there are no lumps. The batter will be somewhat runny, which is completely normal for this recipe.
Fold in Walnuts
- Using a spatula, gently fold the chopped walnuts into the batter. Ensure they are evenly distributed throughout the cake batter.
Pour and Bake
- Pour the prepared batter into the greased bundt pan. Use a spatula to smooth the top and ensure it’s even.
- Bake in the preheated oven for 35-40 minutes or until a toothpick or cake tester inserted into the center comes out clean.
Cooling and Serving
- Once baked, remove the bundt pan from the oven and let it cool for about 10 minutes on a wire rack. This allows the cake to firm up slightly and makes it easier to release from the pan.
- After the cooling period, place a plate over the bundt pan and quickly turn the pan over to release the cake onto the plate.
Serving Suggestions
This Chocolate Coffee Sticky Cake is best enjoyed while it’s still warm. The warm, gooey texture makes it the perfect treat to pair with a hot cup of tea or coffee, enhancing the rich flavors of the chocolate and coffee. Serve it as a dessert at your next dinner party or simply indulge in a slice during your afternoon tea.
Conclusion
Chocolate Coffee Sticky Cake is an indulgent dessert that brings together two beloved flavors—chocolate and coffee—in the most delightful way. Whether you’re hosting a dinner party or simply treating yourself to something special, this cake promises to deliver on flavor, texture, and satisfaction. Easy to make, yet elegant enough to impress, it’s the kind of dessert that will have everyone asking for the recipe!
Try this simple yet scrumptious cake the next time you’re in the mood for something sweet and rich, and enjoy the perfect balance of chocolate, coffee, and a hint of spice in every bite.
