Tender, aromatic cake infused with coffee and cacao — a delicious twist on classic chocolate cake, perfect for breakfast or dessert.

Scale

4 large eggs

200g sugar

200ml warm milk

200ml vegetable oil (sunflower or similar)

250g all-purpose flour

1 envelope baking powder (10–12 g)

2 tbsp unsweetened cocoa powder

1 scoop instant coffee (or strong espresso)

1 tsp vanilla extract

1 pinch salt

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1. Preheat oven to 180°C (350°F) and grease a 22–24 cm cake pan.

2. In a large bowl, whisk together eggs and sugar until light and creamy.

3. Stir in warm milk, vegetable oil, and vanilla extract until well combined.

4. Add in the instant coffee and cocoa powder; mix until fully dissolved and smooth.

5. Sift in flour and baking powder, add salt, and gently fold until just combined.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Use warm milk to help dissolve the cocoa and coffee evenly.

Don’t overmix the batter once the flour is added—just fold until combined.

Feel free to add chocolate chips or chopped nuts for extra texture.