Coffee Fudge Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 75 grams sugar
- 2 tablespoon sugar beet syrup
- 100 ml oil (walnut oil)
- 50 g chocolate, melted or Nutella
- 150 grams flour
- 100 g walnuts, round
- 2 teaspoons baking soda
- 125 g confectionery (toffifee or cream toffees), chopped
- 1 pinch (s) cinnamon and cardamom as desired
- 150 ml coffee, extra strong or espresso
- Powdered sugar, to taste
Print Recipe
Pin Recipe Instructions
- Grease a 25 cm long loaf pan or a Gugelhupf pan and refrigerate.
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Mix the flour with the nuts, the spices, baking powder and toffife cubes if you like.
- Beat the eggs with the sugar and syrup until thick and creamy.
- Gradually stir in the oil and chocolate / Nutella.
- Then stir in the flour mixture with the coffee and pour into the prepared form.
- Bake in the preheated oven for approx. 40 - 45 minutes.
- Let the cake cool in the pan for at least 30 minutes (otherwise it will stick because of the caramel!).
- Then turn out onto a cake rack and dust with powdered sugar if you like.
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