Prep 20 mins
Cook 30 mins
(From a coffee newsletter) Sometimes holiday preparations can interfere with our "regular life" so much that we crave a nap, or find ourselves too sleepy to cook, much less bake. This easy easy easy recipe isn't called Sleepy Cake for nothing because it takes so little to do: no sifting, no creaming, no laborious mixing. The most likely origin for this cake is that one day, tired from shopping, cooking, minding the kids, some mom inadvertently poured coffee and the sugar over the cake. Turns out, that was a grand idea! Wide awake or entering the land of nod, you'll love this!
- 1 1⁄4 cups white sugar
- 1 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt, about 1/8 teaspoon
- 1 ounce unsweetened chocolate, about two squares, melted
- 4 tablespoons butter, melted
- 2 teaspoons pure vanilla extract
- 1⁄2 cup milk
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup white sugar
- 1 1⁄2 tablespoons unsweetened cocoa powder
- 1 cup strong brewed coffee, chilled (original or vanilla flavored)
- Preheat the oven to 350ºF.
- Grease an 8" square pan, metal or glass.
- Melt chocolate and set aside.
- Melt butter and set aside.
- In a large bowl, mix 3/4 cup white sugar with the flour, salt, and baking powder. Add the melted butter and melted chocolate, vanilla, and milk. Stir gently but thoroughly to incorporate all the ingredients.
- Pour the batter into the greased pan.
- Pour the 1/2 cup brown and 1/2 cup white sugar evenly over the top of the batter (you can mix the two, if you like).
- Dust the cocoa powder on top of the sugars.
- Pour the cold coffee evenly all over the top of the cake and allow to soak in; do not stir.
- Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean. Best when served warm with coffee!