Description
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee, cooled
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar (for topping)
- 1/4 cup unsweetened cocoa powder (for topping)
- 2 tablespoons unsalted butter, softened (for topping)
- 2 tablespoons brewed coffee (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cooled coffee.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the fudge topping, whisk together the powdered sugar, cocoa powder, softened butter, and brewed coffee until smooth.
- Spread the fudge topping over the cooled cake. Cut into squares and serve.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the batter.
- You can substitute the chocolate chips with chopped nuts or toffee bits for added texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg