I have made this moist cake with coffee sauce several times. I love to prepare it when I'm in the mood for something substantial, not overly sweet, and easy to cut into squares for guests or to pack. Every time, the texture comes out moist, the base doesn't dry out, and the coffee sauce absorbs beautifully. No step is complicated and it doesn't require special ingredients.
Quick Info
Total time: approximately 55 minutes
Preparation: 15-20 minutes
Baking: 35 minutes
Servings: 16-20 pieces (26x25 cm pan)
Difficulty: easy
Recipe type: cocoa cake with coffee sauce, suitable for quick desserts or when you have guests
Ingredients
For the base:
4 eggs
300 g granulated sugar
375 g flour
200 ml oil
300 ml milk
4 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon vanilla extract (optional)
For the coffee sauce:
400 ml milk
175 g granulated sugar
2 tablespoons cocoa
50 ml very strong Turkish coffee
20 g butter
Preparation method
1. Preheat the oven to 180°C. Line the pan (26x25 cm) with parchment paper.
2. In the mixer bowl, place the eggs and sugar. Beat at maximum speed for 5-7 minutes until the mixture becomes frothy and light in color.
3. Reduce the mixer speed. Add half of the milk and half of the measured oil. Mix until combined.
4. Mix the flour with the cocoa and baking powder. Add half of the dry mixture to the mixer bowl at low speed.
5. Add the rest of the milk and the rest of the oil. Continue with the second half of the flour and cocoa mixture. Mix briefly, just enough to eliminate lumps.
6. Add the vanilla extract if using. Fold in with a spatula.
7. Pour the batter into the pan, leveling it gently with a spatula. Place the pan in the oven for 35 minutes. Check towards the end with a toothpick—it should come out clean or with a few moist crumbs, not with raw batter.
8. While the base is baking, prepare the sauce: place the milk, sugar, cocoa, coffee, and butter in a double-bottomed saucepan. Mix over low heat until everything dissolves and starts to boil. Let it simmer gently for about 10 minutes, stirring occasionally. Turn off the heat and let it cool slightly.
9. Remove the cake from the oven and let it sit for 5-10 minutes. Using a spoon, slowly pour the sauce over the cake, distributing it evenly. The sauce will soak into the base, making it even moister.
10. Allow the cake to cool completely in the pan, then cut it into squares.
Why I make the recipe often
I like that it’s a recipe without complicated steps and doesn’t require hard-to-find ingredients. The cake stays moist for 2-3 days, doesn’t need to be kept in the fridge, and the coffee flavor doesn’t overpower the cocoa aroma, it only complements it. It can be cut and packed or served directly from the pan, without fuss.
Tips and variations
Tips
- When pouring the sauce, be patient and pour it gradually; otherwise, it may just pool on the surface.
- If you want a lighter base, don’t mix too much after adding the flour.
- Use the strongest coffee possible for the sauce to really taste it; otherwise, it will be more neutral.
Substitutions
- You can replace the oil with melted butter, but the base will be denser and less moist.
- If you don’t have vanilla extract, you can skip it; it doesn’t affect the texture.
- For the sauce, if you don’t have Turkish coffee, you can use any very strong coffee, but it shouldn’t be instant.
Variations
- If you don’t want any coffee, just use milk and a bit of rum essence in the sauce.
- You can add chopped nuts to the base, 50-70 g, for a different texture.
- For a lighter version, you can reduce the sugar to 250 g in the base and 120-140 g in the sauce, but don’t reduce it too much; otherwise, the base will become bland.
Serving ideas
- Serve it plain, at room temperature.
- You can add a dollop of whipped cream or lightly whipped sour cream on the side.
- It goes well with coffee or unsweetened tea.
Frequently asked questions
1. Can I make the base with a hand mixer?
Yes, you can also use a hand mixer, but it will take a bit longer to get the eggs frothy.
2. What if I don’t have a 26x25 cm pan?
You can use a pan of similar dimensions; if you use a smaller pan, the base will be taller and you may need to slightly increase the baking time.
3. Can I use brown sugar?
Brown sugar works for the base, but it will slightly change the texture and flavor. For the sauce, I still recommend granulated sugar for a clearer consistency.
4. Is the coffee sauce mandatory?
No, but without it, the cake won’t be as moist and coffee-flavored.
5. Can I omit the cocoa in the sauce?
You can, but the sauce will be paler and will have more of a plain coffee taste, without that chocolate aroma.
Nutritional values
One serving (out of 20) has approximately 240 kcal, 36 g carbohydrates, 8 g fats, 4 g proteins. Values are approximate, depending on ingredients and pan size. The cake is quite filling, has medium sugar and fat content, but is not very high in calories per serving.
Storage and reheating
It keeps well at room temperature, covered, for 2-3 days. If you want it to last longer, put it in the fridge, but let it come to room temperature before serving for better taste. There’s no need to reheat it; it’s served cold or at room temperature. The base stays moist even after sitting. If the cake is too soft at first, let it cool longer, and it will firm up.
Quick Info
Total time: approximately 55 minutes
Preparation: 15-20 minutes
Baking: 35 minutes
Servings: 16-20 pieces (26x25 cm pan)
Difficulty: easy
Recipe type: cocoa cake with coffee sauce, suitable for quick desserts or when you have guests
Ingredients
For the base:
4 eggs
300 g granulated sugar
375 g flour
200 ml oil
300 ml milk
4 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon vanilla extract (optional)
For the coffee sauce:
400 ml milk
175 g granulated sugar
2 tablespoons cocoa
50 ml very strong Turkish coffee
20 g butter
Preparation method
1. Preheat the oven to 180°C. Line the pan (26x25 cm) with parchment paper.
2. In the mixer bowl, place the eggs and sugar. Beat at maximum speed for 5-7 minutes until the mixture becomes frothy and light in color.
3. Reduce the mixer speed. Add half of the milk and half of the measured oil. Mix until combined.
4. Mix the flour with the cocoa and baking powder. Add half of the dry mixture to the mixer bowl at low speed.
5. Add the rest of the milk and the rest of the oil. Continue with the second half of the flour and cocoa mixture. Mix briefly, just enough to eliminate lumps.
6. Add the vanilla extract if using. Fold in with a spatula.
7. Pour the batter into the pan, leveling it gently with a spatula. Place the pan in the oven for 35 minutes. Check towards the end with a toothpick—it should come out clean or with a few moist crumbs, not with raw batter.
8. While the base is baking, prepare the sauce: place the milk, sugar, cocoa, coffee, and butter in a double-bottomed saucepan. Mix over low heat until everything dissolves and starts to boil. Let it simmer gently for about 10 minutes, stirring occasionally. Turn off the heat and let it cool slightly.
9. Remove the cake from the oven and let it sit for 5-10 minutes. Using a spoon, slowly pour the sauce over the cake, distributing it evenly. The sauce will soak into the base, making it even moister.
10. Allow the cake to cool completely in the pan, then cut it into squares.
Why I make the recipe often
I like that it’s a recipe without complicated steps and doesn’t require hard-to-find ingredients. The cake stays moist for 2-3 days, doesn’t need to be kept in the fridge, and the coffee flavor doesn’t overpower the cocoa aroma, it only complements it. It can be cut and packed or served directly from the pan, without fuss.
Tips and variations
Tips
- When pouring the sauce, be patient and pour it gradually; otherwise, it may just pool on the surface.
- If you want a lighter base, don’t mix too much after adding the flour.
- Use the strongest coffee possible for the sauce to really taste it; otherwise, it will be more neutral.
Substitutions
- You can replace the oil with melted butter, but the base will be denser and less moist.
- If you don’t have vanilla extract, you can skip it; it doesn’t affect the texture.
- For the sauce, if you don’t have Turkish coffee, you can use any very strong coffee, but it shouldn’t be instant.
Variations
- If you don’t want any coffee, just use milk and a bit of rum essence in the sauce.
- You can add chopped nuts to the base, 50-70 g, for a different texture.
- For a lighter version, you can reduce the sugar to 250 g in the base and 120-140 g in the sauce, but don’t reduce it too much; otherwise, the base will become bland.
Serving ideas
- Serve it plain, at room temperature.
- You can add a dollop of whipped cream or lightly whipped sour cream on the side.
- It goes well with coffee or unsweetened tea.
Frequently asked questions
1. Can I make the base with a hand mixer?
Yes, you can also use a hand mixer, but it will take a bit longer to get the eggs frothy.
2. What if I don’t have a 26x25 cm pan?
You can use a pan of similar dimensions; if you use a smaller pan, the base will be taller and you may need to slightly increase the baking time.
3. Can I use brown sugar?
Brown sugar works for the base, but it will slightly change the texture and flavor. For the sauce, I still recommend granulated sugar for a clearer consistency.
4. Is the coffee sauce mandatory?
No, but without it, the cake won’t be as moist and coffee-flavored.
5. Can I omit the cocoa in the sauce?
You can, but the sauce will be paler and will have more of a plain coffee taste, without that chocolate aroma.
Nutritional values
One serving (out of 20) has approximately 240 kcal, 36 g carbohydrates, 8 g fats, 4 g proteins. Values are approximate, depending on ingredients and pan size. The cake is quite filling, has medium sugar and fat content, but is not very high in calories per serving.
Storage and reheating
It keeps well at room temperature, covered, for 2-3 days. If you want it to last longer, put it in the fridge, but let it come to room temperature before serving for better taste. There’s no need to reheat it; it’s served cold or at room temperature. The base stays moist even after sitting. If the cake is too soft at first, let it cool longer, and it will firm up.