When I bake any cake, I usually use the traditional creaming method. However, it is a more time-consuming method. An easier method is the mix and bake method. However, the texture of the cake using creaming method is finer than the mix and bake method.
Ingredients:
- 125 ml melted salted butter
- 170 g sugar
- 2 eggs
- 120 g cake flour
- 25 g cocoa powder
- 5 g instant coffee powder
- 1 tsp baking powder
Method:
- Pre-heat oven to 180 deg. C.
- Grease and line an 8 inch x 4 inch x 4 inch pan with parchment paper. (You may use a shorter pan for a higher cake.)
- Mix melted butter and sugar. Stir until the sugar dissolves.
- Add the eggs, one at a time. Whisk till the eggs combined with the melted butter and sugar.
- Sieve the dry ingredients - cake flour, cocoa powder, instant coffee powder and baking powder.
- Add the dry ingredients to the wet ingredients, a third at a time. Mix till the wet and the dry ingredients are well combined before adding the second third and the last third.
- Pour the batter into the prepared pan.
- Run an oiled knife along the middle of the batter to have nice crack on top. (See the photos above which show the natural crack i.e. I did not run an oiled knife along the top of the batter.)
- Bake the batter for 30 minutes or until a skewer comes out clean when inserted into the cake.
- Remove the pan from the oven and let the cake sit in the pan for 5 minutes before removing it from the pan.
- Remove the parchment paper and let the cake cools down completely before slicing it.