Yield:产生一个9英寸平方英尺的蛋糕。
服务：十六。
此食谱中的咖啡增强了这个超级蛋糕的巧克力味。我建议您使用新鲜的，中等的品种，例如哥伦比亚人。
提前提示
蛋糕可以用塑料包裹，并在室温下储存长达五天。
尝试稍微温暖的蛋糕淋上蛋糕伽纳彻。
Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.
Love this cake! Super easy to make and is usually gone in a day or two....my only quibble is that it does NOT take 40-43 minutes to bake....more like a hour.
This is the recipe when modified....
Gryffindor1971's Chocolate Coffee Cake!
原料
5盎司。（10汤匙）在室温下软化的咸黄油
3/4杯奇迹鞭子 /蛋黄酱
1-2/3杯砂糖
1tsp. pure vanilla extract
2杯通用面粉；锅的更多
1/2 cup unsweetened Dark cocoa powder
1small package INSTANT Devil's Food Chocolate Pudding
1tsp. baking soda
1tsp. baking powder
1-1/4 cups FRESHLY brewed MOCHA or HAZELNUT coffee
Preparation
将架子放在烤箱的中心，然后将烤箱加热至350°F。慷慨涂黄油或喷洒9英寸平方英尺的烤盘。在锅的底部和侧面撒上糖粉。挖出多余的糖粉。
将香草，糖，黄油和奇迹鞭子 /蛋黄酱一起在一个大的搅拌碗中奶油。完成后，糖就会溶解，面糊将变得乳脂状和光滑！
将面粉，可可，小苏打，发酵粉和布丁混合在另一个碗中混合在一起。筛选在一起后，开始将干成分和咖啡添加到奶油混合物中。面糊是光滑且没有团块时完成的。不要过度混合面糊！
Pour the batter into your prepared pan, spreading it evenly. Bake for 40-45 minutes or until a tooth pick or testing skewer inserted in the center comes out clean. Set the pan on a rack to cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until cooled. Frost with your favorite frosting or drizzle a ganache over it!
If you want a larger cake, you can double the recipe and then pour the batter into a bunt pan or two 9 inch cake pans.
对于Bunt Cake Pans，请在锅中喷洒不粘烹饪喷雾剂，并在锅中撒上糖粉。挖出任何多余的。
将烤箱的温度提高到375度，并烘烤时间至50-60分钟，或直到拔牙或串串干净为止。一旦冷却，淋上了您最喜欢的甘纳克（Ganache）在邦特蛋糕上！
This is a wonderful stand alone recipe for a quick chocolate cake! I made this one as is several times and it’s always gobbled up by my hubby & daughter. I’m lucky to get ONE piece of it....that being said, I also have made this with a couple variations...
I use SALTED butter and eliminate the 1/2 teaspoon it calls for in the recipe. I increase the flour to 2 full cups instead of the 1 1/2 cups it calls for. For the cocoa powder, I use 1/2 cup of DARK COCOA powder instead of regular cocoa powder and replace the other 1/3 cup with a small package of instant chocolate pudding mix. This helps make this cake SUPER-DUPER MOIST! Instead of using 2 eggs, I like to use 3/4 cups of Miracle Whip/Mayonnaise. Using Miracle Whip gives the cake a little "zing!" The coffee I use is a mocha blend instead of just regular roasted coffee. I brew up 10 oz (1 1/4 cups) of it instead of the 12 oz (1 1/2 cups)... after blending everything together, I will either bake it in a 9 inch square pan or double the recipe and put it in a large bunt pan... I always Dust the bottoms of my pans with powdered sugar instead of flour as well... if I make the 9 inch pan, I usually make a simple chocolate butter cream frosting for it... when I make a bunt cake, I like to make a chocolate/hazelnut ganache with Nutella, chocolate chips and heavy cream... I Drizzle it over the cake... this cake is by far the BEST chocolate cake I have ever had, much less made! When I make this and take it to family gatherings during the holidays or to a church potluck, there is NEVER any cake leftover! I really should write my recipe down for this cake... it’s probably time I did that! If you try out this recipe with my modifications in it, PLEASE tell me what you think of it!!!
So, I do not have a 9x9 square pan, instead, I ended up using two eight inch rounds. I am currently eating the trimmings while I wait for the cakes to finish cooling so I can frost them. It is some of the best chocolate cake I have ever baked or even had. This will be my new go-to chocolate cake recipe. It is easy and so very yummy.
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