Espresso Chocolate Teacake

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 1, 8 inch cake 1x


Snack-time teacake. Simple espresso chocolate teacake.



  • 1/3 cup Powdered Sugar (adjust to taste)
  • 1/4 cup Butter, soft at room temperature
  • 1/4 cup plain Yogurt or Curd or Sour Cream
  • 1 teaspoon Espresso Powder or 1 Tablespoon prepared Coffee
  • a pinch of Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 and 1/4 cup All Purpose Flour
  • 1/4 cup unsweetened Cocoa Powder
  • a splash of Milk or Water (if required)


  1. Preheat oven to 160 C (320 F). Preheat to 140 C or 150 C (300 F) if using a convection oven.
  2. Grease and line a cake tin.
  3. Cream together butter and sugar for 1-2 minutes till you have a smooth and creamy mixture.
  4. Add some yogurt and espresso powder or prepared coffee and mix well.
  5. Sift in the flour, cocoa powder, salt, baking soda and baking powder. Mix well to form a smooth and lump-free batter. If the batter is too thick, add some milk or water and mix well to form an easy batter. Don’t overmix or you will end up with a tough bread-like consistency.
  6. Pour the batter into a prepared cake tin. Bake at 160 C for 25-30 minutes or until the cake is well done. To check if it is cooked, insert a toothpick or dry piece of spaghetti in the center of the cake. If it comes out smooth without leaving any wet batter, it is done.
  7. Let the cake cool. Remove it from the tin and slice it into squares.
  8. Enjoy with some coffee or tea or as is!

  • Category: Dessert