- For the Cake
- 12 Tbsps Melted Butter
- 1 Cup Sugar
- 2 Eggs
- 6 Tbsps Unsweetened Cocoa Powder (I used dark cocoa but you may use a milder variation of cocoa)
- 3/4 Cup All-Purpose Flour
- 2 Tsp Vanilla Extract
- 1 Tsp Coffee (finely-ground)
- 1/4 Tsp Salt (skip if using salted butter)
- For the Garnish: (you can top it up with almost anything)
- Cocoa Powder
- Ice Cream
Prep: 10 minutes
Cooking: 35 minutes
- Preheat the oven to 180 C.
- Grease an 8-inch round pan with butter and then dust with flour.
- Line the bottom of the pan with a round (or square) piece of parchment paper (don’t skip this part or the cake will be difficult to remove from the pan).
- Add sugar to the bowl with melted butter and whisk to combine.
- Now add eggs, one at a time and stir well after each addition. Keep stirring until the mixture is pale yellow in colour.
- Add the cocoa, flour, vanilla and salt. Fold until incorporated but do not over whisk.
- Transfer the batter to the prepared pan and spread out evenly.
- Bake for 20-22 minutes. The cake should be slightly firm on the outside, but moist and sticky inside. Don’t overbake because you want the centre of the cake to be ‘sticky’ (the traditional “toothpick test” won’t work, just go according to the time and you should be fine).
- Let the cake cool for 15 minutes before sprinkling some cocoa powder and topping it with fruits. Serve with a nice big scoop of ice cream or a giant dollop of whipped cream!