Coffee Cocoa Snack Cake

My daughter requested that we bake a chocolate cake recently - and I happened to have about a cup of coffee in the refrigerator at the time (I had saved it from the day before, when it didn't get drunk I opted to refrigerate the leftovers knowing I'd find a home for it)!

I knew there would be many different recipes utilizing coffee in a chocolate cake so when a quick search revealed tons of options, I narrowed down a few and let my daughter pick by photo. She selected this particular one and off we set to pull out ingredients.

I absolutely love this cake. It has a rich, deep chocolate flavor, is very moist, but it also has a bit of a crumbly texture (so if you're going to eat it with your hands - I suggest eating it over the kitchen sink... not that I'm speaking from experience... or anything...)

Snack cake are so much less "fussy" than frosted cakes - it makes the perfect after school treat, easy quick dessert, just because treat. And I feel more comfortable leaving it in a tupperware on the counter for a couple days rather than refrigerating immediately because it doesn't have any frosting!

You can dust with powdered sugar if you'd like, before serving as well. That always looks lovely and adds an extra touch of sweetness.

My cake was baked in a 2-quart baking dish, and as you can see from the first photo it very nearly spilled over. So, I am recommending that you use a 9x13 baking dish, just keep in mind you will have thinner pieces than pictured. If you're feeling daring - go for the 2-quart! Just keep an eye on it (maybe a baking sheet under it), and be prepared to bake a little longer than written below if necessary!

Coffee Cocoa Snack Cake

Ingredients
5-oz (10 TBS) very soft butter
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp salt
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup plus 1/3 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 1/2 cups brewed coffee, cooled to room temperature
1/2 cup chocolate chips, optional (for topping)

Directions

1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with baker's spray and set aside.
2. Cream the softened butter with the sugar in the bowl of a stand mixer on medium to high speed, until lightened in color and very creamy (a couple minutes).
3. Add in the eggs, one at a time, mixing well and scraping down sides between additions until well incorporated. Blend in the vanilla.
4. In another bowl, combine dry ingredients: salt, flour, cocoa powder, baking soda, and baking powder. Whisk to combine. 
5. With mixer on low speed, slowly add in the dry ingredients and alternate with the cooled coffee, until combined into a smooth batter. Turn the mixer up a little at the end very briefly to help blend ingredients. Ensure sides and bottom are well scraped down.
6. Pour batter into the prepared baking dish.
7. Bake in the preheated oven for about 40 minutes, checking for doneness with a toothpick inserted into the center, and baking additional time if needed.
8. Top warm cake with a handful of chocolate chips if desired (they will melt slightly into the warm cake). 
9. Cool on a cooling rack before slicing and serving. 

Recipe from Fine Cooking