Calling all chocolate lovers! Rich, moist and dense with a hint of coffee for deeper flavour.
Makes 8-10 servings.
Ingredients:
- 3 large eggs
- 1/2 cup canola oil
- 1 cup buttermilk (or 1 cup milk with 1 tsp white vinegar - let sit for 5 minutes)
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 package (3.6 oz) vanilla instant pudding mix
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup hot coffee
Chocolate Crackle (optional):
- 40 g dark chocolate pieces
- 1 1/2 tsp coconut oil
Instructions:
- Preheat the oven to 350°F. Generously spray a 9 x 5" loaf pan with nonstick cooking spray on the bottom and all sides.
- In a medium bowl, combine the wet ingredients - eggs, canola oil, buttermilk and vanilla extract. Whisk to combine.
- In a large bowl, combine the dry ingredients - flou, cocoa powder, vanilla instant pudding mix, sugar, baking powder, baking soda and salt.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Add the hot coffee to the batter and mix again until combined.
- Pour the batter into the prepared loaf pan and bake in the preheated 350°F oven for 55 to 65 minutes until a toothpick inserted in the centre comes out clean or just a few moist crumbs.
- Let rest in the loaf pan for 10 minutes while using a knife to go around the edges to loosen.
- Flip the cake onto a wire rack to cool completely.
- Optional: Prepare the chocolate crackle by melting the chocolate pieces with the coconut oil in a small microwave-safe bowl and microwave for 30 seconds, stir and microwave again for 30 seconds. Stir again to mix well.
- Using a fork, poke holes in the top of the cake and slowly drizzle the chocolate sauce over the top. Let sit for five minutes, then refrigerate for at least one hour for the chocolate sauce to harden.
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