– Make sure your pan is ready. Since the hot coffee activates the baking soda, you’ll want to get the batter in the prepared pan and in the oven right after mixing up.
– Make it gluten-free! I’ve made this cake using Bob’s Red Mill 1:1 Baking Flour and it turned out superb. No one could tell it was gluten-free.
– Prep your pan with cocoa powder. If you really love chocolate (like I do), use cocoa powder instead of flour when greasing and flouring the pan. This also gives the cake a cleaner look.
Go for your favorite frosting. There are a couple of great frosting recipes linked in the chocolate cake recipe, but use your favorite. The last time I made it I used a variation on the icing for our Chocolate Depression Cake.
I doubled the recipe and swapped the water/coffee for heavy cream, adding it a tablespoon at a time until I got the creamy consistency I wanted.
Smart storage. Depending on what frosting you use, you’ll need to store this cake in the fridge.
The good news is this cake will keep for a solid 5 days in the fridge (tightly covered) and tastes great cold. If you made a buttercream, I suggest letting your slice warm on the counter to room temperature before digging in.
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