Burnt chocolate and coffee cake

Burnt choco coffee cake
Burnt choco coffee cake cut up

2 c castor sugar
1 3/4 c plain flour
3/4 c baking cocoa powder
2 1/2 Teaspoons baking soda
1 Teaspoon baking powder
1 Teaspoon salt
2 eggs
300 g sour cream
1 c strong black coffee (1 c of boiling water + 2 Tbs mocconna coffee)
1/2 cup vegetable oil
2 teaspoons vanilla extract


Heat oven to 180°C. Grease and 26 cm round baking pan. Set aside. In the large or mixing bowl combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix with wooden spoon until dry ingredients are thoroughly combined.

Add eggs, sour cream, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans. Bake in preheated oven for 55 to 75 minutes until skewer inserted in center comes out clean. Switch of oven but do not remove pan, leave in oven for 10 minutes with oven door close. After 10 minutes, remove from pans to wire racks. Cool completely. Serve with yoghurt or ice cream.