Coffee Chocolate Cake

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 inch cake 1x


  • 3/4 cup All Purpose Flour (Maida)
  • 1.5 Tablespoons Cocoa Powder (more for darker chocolate)
  • 1/2 teaspoon Baking Soda
  • a pinch of Salt (optional)
  • 1/2 cup Sugar (preferably powdered sugar) {adjust according to sweetness required}
  • 1/8 cup Vegetable Oil
  • 1/2 cup Warm Water
  • 1/2 Tablespoon Vinegar
  • 2 teaspoons Brewed Coffee * (see note 1 below)
  • 1 drop of Vanilla essence (optional)
  • 1/4 cup Chocolate Chips (optional)
  • 23 Tablespoons chopped Nuts (cashews, almonds etc) (optional)


  • If you don’t have or know how to brew coffee use 1/2 teaspoon of Instant espresso powder. (more for a stronger taste)
  • 1 cup is around 200 grams / 200 ml.

Equipment Used

  • 6 inch Cake pan / Bundt Pan


  1. Preheat the oven to 180 C. Grease and line your cake pan.
  2. In a bowl, lightly mix flour, cocoa, baking soda and salt.
  3. In a mixing bowl, add warm water, sugar, oil, vinegar, brewed coffee and vanilla. Mix well until sugar dissolves.
  4. Add the flour mixture to the wet mixture. Gently mix in the flour to make sure it is well combined with the wet mixture and there are no lumps. (Don’t overmix or you could end up with a bread like texture)
  5. In the cake pan, add about half of the batter.
  6. Sprinkle chocolate chips and chopped nuts all over (optional)
  7. Pour the remaining batter on top of the chocolate chips & nuts.
  8. Use a spatula to even everything out. Tap the cake pan a few times on a flat surface to make sure the batter is in even layer.
  9. Bake at 180 C for 30-35 minutes or until the cake is cooked through.
  10. Let it cool for 5 minutes. Loosen the edges and invert on a serving plate.
  11. You can drizzle some chocolate sauce on top and decorate with edible beads or just slice and have as is.


  1. If you don’t have or know how to brew coffee, use instant espresso powder and mix it while mixing the sugar with other wet ingredients.
  2. If you’re using Convection oven, you may want ti reduce the temperature to 160 C and bake for 40-45 minutes to prevent a crust from forming
  3. Quick tip: The cake has to be stored in the fridge and stays good for at least 3 days. But the best way to have it is to slice a piece and slightly warm it up in the microwave