- 2 cups flour
- 1 3/4 cup sugar
- 1/2 cup regular cocoa or 1/3 cup dark cocoa
- 1 cup hot coffee
- 2 teaspoons baking soda
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oil
- 1 cup milk or cold coffee
NOTES* This recipe is VERY versatile and can be made gluten free, lactose free and egg free by substituting your favorite dietary required ingredients.
If you want a stronger coffee flavor add 2 teaspoons instant coffee granules to the hot coffee. Then top it with cappuccino mousse (off the shelf mix works great).
I use it as the base for turtle cake.
For Chocolate Raspberry cake add about 2 teaspoons raspberry flavoring to the cake batter. Then use a can of prepared fudge frosting (or make your own) and add another teaspoon raspberry flavoring to it after softening it in the microwave for a few seconds and you have chocolate raspberry cake.
Bake it in a jelly roll pan and you have moist cake type brownies.
The possibilities are endless. Just use your imagination!