RecipesCuisine: International
10 September 2026
Updated at: 10 September 20261 min read
Chocolate and Coffee Cake with Cocoa Topping
A soft chocolate cake with dark chocolate pieces, a cocoa-sugar topping and freshly brewed coffee poured over before baking.
Freshly brewed coffee and warm chocolate cake are a familiar pairing. In this recipe, the coffee is also poured over the unbaked cake, adding aroma and moisture as it cooks.
Dark chocolate pieces run through the cocoa sponge, while a simple cocoa-and-sugar topping finishes the surface. The recipe serves eight and uses an ovenproof roasting pan or baking tin.
Serve the cake warm with freshly brewed coffee. Tramontina's Tea & Coffee collection includes cups and serveware for turning a simple slice into an unhurried coffee break.
Recipe details
Preparation
15 min
Cooking
35 min
Serves
8
Difficulty
Easy
Ingredients
For the cake
2 eggs
150 g caster sugar (¾ cup)
120 ml milk (½ cup)
60 ml vegetable oil (¼ cup)
125 g plain flour (1 cup)
50 g cocoa powder (½ cup)
1 tbsp baking powder
80 g dark chocolate, chopped
300 ml freshly brewed coffee
For the topping
2 tbsp caster sugar
2 tbsp cocoa powder
Method
Prepare the batter:
Whisk the eggs and caster sugar together in a large bowl. Add the milk and oil, then mix in the flour and cocoa powder until smooth. Fold in the baking powder.
Assemble the cake:
Pour the batter into a greased ovenproof roasting pan or baking tin. Scatter the chopped dark chocolate evenly over the surface.
Add the topping:
Mix the caster sugar and cocoa powder, then sprinkle it evenly over the batter.
Add the coffee:
With the cake still unbaked, gently pour the 300 ml of freshly brewed coffee over the surface.
Bake:
Bake in an oven preheated to 180°C for approximately 35 minutes. Serve warm, with more freshly brewed coffee if desired.
