Coffee cake

I love the smell of coffee in the morning. Living in Australia for the past four years has made me grown to love coffee – although I am trying my best not to get addicted to it. The first time I made this cake was using instant coffee without any coffee essence added. I couldn’t get the flavour of the coffee into the cake. So I experimented it again, this time, I went out to the cafe and got two espresso shots, hoping that the coffee taste would be stronger. However, it was not fragrant enough. In the end, my friend suggested to use coffee essence and the cake turned out to be perfect. Saves me money buying expensive coffee for the cake too!

I made this cake so many times that I have different variations of it. If you prefer a lighter version, use two eggs instead of three. Buttermilk (150ml) can also be used as a substitute for the yoghurt. Hope that you’ll enjoy the cake as much as I did!

Ingredients

120g unsalted butter (at room temperature)
180g self raising flour
100g caster sugar
3 large eggs (at room temperature)
50ml of coffee (I used 1 tbs of instant coffee granules with 50ml of hot water)
120g dark chocolate (grated or chopped into chips)
1 teaspoon of coffee essence
3 tablespoon of non-fat yoghurt or greek yoghurt
50g walnuts

Directions

Preparation time: 15- 20 min
Baking time: 30 min or when the skewer comes out clean

Preheat the oven to 180 degrees
Grease a loaf pan
Cream the butter together with the sugar until it is light and fluffy
Add the egg in one at the time and continue to whisk
Add in three tablespoons of yoghurt or 150ml buttermilk into the batter and continue creaming until the mixture is even
Add in the coffee and coffee essence into the mixture and whisk at low speed
Sieve the flour into the mixture and whisk till a uniform batter is formed
Fold in the chocolates and walnut
Pour the batter into the loaf pan and sprinkle some chocolate chips and walnuts on top of the batter
Place it in the oven to bake until the skewer comes out clean