Chocolate Espresso Cake

I used a shot of coffee from our new coffee machine and added it to an old recipe for chocolate cake. It gave the cake more flavour and we're all coffee lovers in our family! Last night we had a small dinner party and I served it as dessert with organic chocolate ice cream. It was a success!

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1⁄2 cup  cocoa, sifted
• 1 1⁄2 cups flour
• 1 1⁄2 cups sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  pinch salt
• 1  fluid ounce espresso coffee (no milk)
• 1⁄2 cup  orange juice
• 2  eggs
• 2  teaspoons vanilla
• 3⁄4 cup  sunflower oil or 3⁄4 cup olive oil

Directions

1. Turn on oven to 180 degrees Celsius.
2. Set rack to low or middle shelf position.
3. Generously grease and flour a 25cm springform cake tin.
4. In a large mixing bowl, combine all the cake ingredients & mix on medium speed of an electric mixer for about 3 minutes or until well combined. Or if you don't have an electric mixer like me at the moment, just use a wooden spoon until all the lumps have been smoothed out.
5. Bake for about 50-60 minutes or until the cake is cooked in the centre (check with a wooden skewer).
6. Ice with chocolate or coffee icing if desired, when completely cooled. Kiwi fruit goes really with this cake, as does mandarine.