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Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
If you want a simple, tasty cake to go along with your coffee, this is the one. It combines the flavors of bittersweet chocolate, coffee, and nuts, takes minutes to prepare, and doesn’t leave you with too many dirty dishes. It’s as delicious as it is simple.
Yields: 12-inch (30-centimeter) loaf pan
1/2 cup brown sugar
1/3 cup white sugar
1/2 cup oil
3 large eggs
pinch of salt
1 teaspoon instant coffee
1/2 teaspoon Gefen Vanilla Extract
3/4 cup Mishpacha Flour
3/4 cup ground nuts
1 teaspoon Haddar Baking Powder
1 and 3/4 ounces (50 grams) Elite Bittersweet Chocolate
1 ounce (25 grams) walnuts
1 and 3/4 ounces (50 grams) Elite Bittersweet Chocolate
1/2 teaspoon instant coffee
1/4 cup milk
3/4 ounce (20 grams) walnuts, chopped
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease pan.
In a large bowl, beat together sugars, oil, eggs, salt, coffee, and vanilla until smooth.
Add flour, ground nuts, and baking powder. Mix just until smooth.
Chop chocolate and nuts and add to mixture. Mix until fully incorporated.
Pour about two thirds of batter into pan and smooth surface.
Break chocolate into squares.
Put chocolate, coffee, and milk into a small bowl. Melt in microwave or double boiler until smooth.
Add melted chocolate mixture to remaining third of batter and mix well.
Pour on top of batter in pan. Use a knife to marbleize. Sprinkle chopped walnuts on top.
Bake 35–45 minutes or until cake rises, is golden, and toothpick inserted into center comes out with moist crumbs.
Cool completely to room temperature and serve.
Recipe, photography, and styling: Natalie Levine
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