Chocolate Espresso Cake

I was experimenting with different kinds of chocolate for a tray cake and this was the outcome, a very dark, very intense chocolatey cake. Almost a bit too crumbly for my liking but everyone else seemed to like it.


250g plain flour (2 cups)
2 tsp baking powder
½ tsp baking soda
3 tbsp good cocoa powder (unsweetened!)
175g light brown sugar (2/3 of a cup)
100g Espresso Chocolate
50g dark chocolate chips
250 ml milk (1 cup)
90ml vegetable oil (1/3 of a cup)
1 large egg
1 tsp real vanilla extract
100g of pine nuts
100g of pekan nuts
1tsp of instant coffee powder dissolved in  a few table spoons of hot water

Preheat the oven to 200° C and line a baking tray with some parchment paper. Roast the pine and pekan nuts in a pan until they are hot and golden. Don’t burn them!
Take them out of the pan and roughly chop them with a big knife.
Chop the bar of Espresso chocolate into small pieces.
Sieve the flour, baking powder, baking soda and cocoa powder into a bowl, add the sugar and stir to make sure it’s all evenly mixed. In a bigger bowl mix the oil, egg, milk and vanilla extract together then add the dry ingredients and the chocolate and nuts. Carefully fold everything together.
Bake in the oven for about 20 minutes. Check with a wooden skewer if they are done (if it comes out with no crumbs on it they are ready!).

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