Coffee Chocolate Cake

In our house, we love chocolate cake—it’s easy to make and perfect when a chocolate craving hits. I love how versatile it is, with so many ways to build on the flavor. This particular recipe adds a touch of coffee to deepen the richness and give it a subtle kick. Finished with a fluffy, not-too-sweet frosting, it’s pure chocolate satisfaction.

Ingredients:

Cake:

• 250 g soft butter
• 400 g white sugar
• 250 ml strong coffee, cooled
• 60 g cocoa powder
• 280 g all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 150 g ricotta

Frosting:

• 200 g milk chocolate
• 2 Tbsp powdered sugar
• 200 g whipping cream

Directions:

1. Heat oven to 180°C (350°F). Line with baking paper or spray with cooking spray a 23cm x33cm (9"x13") baking dish.
2. In a large bowl, beat butter and sugar together until fluffy. Slowly add cooled coffee and mix through.
3. Sift in cocoa, flour, baking soda and salt and beat until incorporated.
4. In a small bowl, whip together eggs and ricotta until smooth. Add to flour & butter mixture and beat until smooth and well combined.
5. Pour batter into prepared baking dish. Bake in middle rack of preheated oven for 45 minutes, or until a toothpick inserted comes out clean. 
6. Cool 10-15 minutes in the pan, then turn out of pan and cool completely.
7. Meanwhile, prepare frosting. Break chocolate into small pieces into medium sized glass bowl. Sprinkle icing sugar over top.
8. In a medium saucepan, heat whipping cream until simmering.
9. Pour hot cream over chocolate in bowl. Cover with a lid and let sit for 3-5 minutes until chocolate is softened and starting to melt. Remove lid and stir chocolate and cream until smooth.
10. Cover again with lid and refrigerate until cold, about an hour.
11. Remove frosting from the fridge, beat at medium speed with an electric mixer until frosting is light and fluffy in texture. 
12. Spread over cooled cake and decorate as desired.