If you love coffee flavored cakes, this instant coffee cake with chocolate chunks is definitely for you.
This rich, instant coffee flavored butter cake filled with decadent dark chocolate chunks is a perfect combination of instant coffee and chocolate in a cake!
This instant coffee cake loaf is fairly easy to make. It starts with a butter cake base and is then flavored with instant coffee and filled with chocolate chunks before baking.
It’s great to be eaten on its own and can also be frosted with a simple chocolate or coffee drizzle.
How to Make the Instant Coffee Cake with Chocolate Chunks
- Self-raising flour + baking powder + salt
- Brown sugar
- Instant Coffee + hot water
- Dark chocolate chunks (or chocolate chips)
Mixing the instant coffee cake batter
- Start by mixing the instant coffee granules with hot water until it is diluted.
- Add milk into the coffee solution. Mix well and set aside.
- In a medium-sized mixing bowl, measure the brown sugar. Add butter to it.
- Beat the butter and sugar until light and fluffy. This should take about 2 minutes. Scrape the sides of the bowl at a 1-minute interval. Add the eggs, one at a time. And each time, beat until all the traces of the egg are no longer visible. Scrape the sides of the bowl.
- In a separate bowl, mix the flour, baking powder and salt. Sift these dry ingredients into the creamed mixture in three batches. Fold in each batch until well incorporated.
- Alternate the dry ingredients with the instant coffee-milk liquid in 2 batches, starting and ending with the dry ingredients.
Baking the instant coffee loaf cake
- Pour half of the batter into a well-greased and floured loaf tin. Level and add half of the chocolate chunks to the leveled batter.
- Top the chocolate chunks with the remaining instant coffee cake batter. Level the top.
- Top it with the remaining chocolate chunks.
- Bake the instant coffee cake loaf at 175 degrees Celsius for 45 minutes. Check the cake for doneness at about 40 minutes by inserting a skewer into the center of the loaf. If it comes out without any wet batter sticking to it, the loaf cake is done and can be removed from the oven. If not, let it continue to bake for another 5 to 10 minutes.
- Once removed from the oven, let the loaf cake rest in the tin for about 5 minutes before loosening the sides with a jam knife.
- Turn the cake over onto a wire rack and then turn it back up onto another wire rack. This is to allow the top cake to remain upwards instead of facing the wire rack.
- Let the loaf cake cool at room temperate until it turns warm. Keep it covered in a kitchen towel while cooling down.
- As soon as the cake turns warms, wrap it with cling wrap and refrigerate it. Keep it refrigerated for at least 30 to 45 minutes. You can also leave it overnight.
- Remove the instant coffee cake loaf from the fridge and let it return to room temperate (if you refrigerate it for a few hours and if the cake is completely chilled in the fridge) before removing the cling wrap. This will avoid direct condensation on the cake.
- To serve the instant coffee cake, you can simply cut the loaf into slices and serve. You can also add a simple chocolate ganache drizzle or a layer of instant coffee flavored buttercream to the top.
- This instant coffee cake loaf is best made using instant coffee. It is easy to dilute and you can make it in thick consistency.
- For this, always dilute the instant coffee with some hot water. If you add coffee directly into the cake batter, the instant coffee will not dissolve and you will end up with specks on coffee in your batter.
- There are 2 ways in which you can mix the instant coffee into this coffee-flavored loaf cake. You can dilute it with hot water and then add it directly to the cake batter after beating in the eggs or you can add the instant coffee solution into the milk and then add it alternately with the sifted dry ingredients. Both ways is fine to make this coffee cake.
Can you omit the chocolate chunks in the recipe?
- Yes, you certainly can.
- If you are not a fan of chocolate and do not wish to add it to this instant coffee cake, simply leave it out.
Tips for a moist coffee loaf cake
- Just like any other cakes, the baking time plays a very important role in the texture of this instant coffee cake.
- Baking the cake for too long can result in a dry cake and so it is important to not overbake it. Check if the cake is done at least 5 to 10 minutes before the baking time is up by inserting a long skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven.
- Ideally, there should be soft cake crumbs sticking to your skewer. If the skewer comes out totally clean, the cake could have been overcooked. Also, when the cake is done, the sides will pull away from the tin.
- The other tip to keep this cake super moist is by refrigerating it while it is still warm. Wrap the cake in cling wrap while it is still warm and place it in the refrigerator to cool down completely before unwrapping and serving.
Storing the cake
- This loaf cake can be served on the very same day it is baked, even while it is still warm (without any frosting). It is also equally good when baked in advance and stored in the fridge until it is ready for use, within one week.
- To store the cake in the fridge, once it is baked and has cooled down slightly, wrap it tightly with cling wrap and refrigerate.
- When you wish to serve it, remove the cake from the fridge and with the cling wrap still intact, let it warm up to room temperature. Remove the wrapping only after the cake has reached room temperature to prevent condensation on the cake which can reduce its shelf life.
- Leftovers of this loaf cake can be stored at room temperature for a good 4 to 5 days provided it is handled without any moisture.
- Always use a completely dry knife to cut the loaf into slices. Also make sure the container you intend to store the cake has no traces of moisture in it. The leftovers can last up to one week if refrigerated.
Like this instant coffee cake with chocolate chunks? Here are my other recipes you might want to check out:
- Coffee Rolls with Coffee Cream Cheese Glaze
- Coffee Cupcakes with Coffee Buttercream
- Blueberry Cake Loaf with Lemon Glaze Icing
- Coffee Chocolate Chip Cookies
- Easy Coffee Flavored Cake with Coffee Buttercream
- Coffee Jelly – An Easy Homemade Coffee Dessert
Here’s the full printable version of my instant coffee cake loaf recipe.
Instant Coffee Cake with Chocolate Chunks
- 225 g self raising flour
- 180 g brown sugar
- 180 g butter at room temperature
- 3 eggs at room temperature
- 75 ml milk
- 1 tbsp instant coffee powder
- 1 tbsp hot water
- ⅛ tsp salt
- ¼ tsp baking powder
- 50 g chocolate chunks
- Preheat oven to 175 °Celsius.
- Mix instant coffee powder with hot water. Add to milk and leave aside to cool.
- In a separate bowl, beat butter and brown sugar till soft and creamy for approximately 2 minutes. Scrape the sides of the bowl at one-minute interval.
- Add eggs, one at a time, beating well after each addition.
- In another separate bowl, sift flour, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with the coffee-milk mixture, starting and ending with flour.
- Pour half the batter into a well greased and floured loaf tin. Level the top and sprinkle half of the chocolate chunks.
- Top with the remaining cake batter and level the top again. Sprinkle with remaining chocolate chunks.
- Bake the instant coffee cake for 45 minutes or until a skewer inserted in the center of the cakes come out without any wet batter.
- Remove the loaf from the oven and let it cool in the tin for approximately 5 minutes before turning it out onto a wire rack.
- Place the loaf facing up and cover it with a kitchen towel. Let it cool slightly before wrapping it with cling wrap and refrigerating it until it has completely cooled down.
- Remove the cake from the fridge and unwrap it. Cut and serve as you wish.
And that’s my super moist and aromatic instant coffee cake recipe for you.