¼ cup cocoa powder
1½ cup flour
¾ cup sugar
1 tsp baking soda
1 TBL instant coffee
⅓ cup vegetable oil
1 tsp vanilla
1 tsp white vinegar
parchment paper
I had a dream about a meal in a restaurant with self-service dessert. There were two options and someone at our table came back with a piece of cake that didn’t look appealing. My cousin returned with 5 slices of a dark chocolate loaf cake; they were all for her. The cake looked great and I got myself 2 slices. This recipe isn’t quite as good as the cake of my dreams, but I bet if you add some chocolate chips to the recipe it might be!
One more note: I adjusted the original recipe in some minor ways, but in particular, I reduced the sugar. Got a sweet tooth? Add some sugar back in, or add some chocolate frosting, or both.
Preheat the oven to 350º F. Grease an 8½ x 4½-inch loaf pan. Cut a rectangle of parchment paper the size of the bottom of the pan, and place it inside the pan.
In a large mixing bowl, measure
- ¼ cup cocoa powder
- 1½ cup flour
- ¾ cup sugar
- 1 tsp baking soda
- 1 TBL instant coffee
- ½ tsp salt
In a quart liquid measure or bowl, combine
- 1¼ cups water
- ⅓ cup vegetable oil
- 1 tsp vanilla
- 1 tsp white vinegar
Using a whisk (or large spoon if you don’t have a whisk), combine the dry ingredients. Pour all the liquid ingredients into the dry ingredients and stir until everything is mixed completely. You do not need to beat it a lot, just stir until it’s a smooth batter.
Pour the batter into the prepared pan and place in the oven. It will take up to 50 minutes to bake, but I’d start checking it after about 40 minutes. A toothpick inserted should come out with moist crumbs and the top should spring back when you press on it gently.
Let cool in the pan for 10 minutes before transferring to a rack. Remove the parchment paper when you take the cake out of the pan.