Whole wheat Mocha Cake

Coffee and chocolate pair really well together. This recipe is made using our non alkalised unsweetened cocoa powder which has an earthy flavour tone!

Ingredients

Wet:

• Large eggs (at room temperature) - 2 no.
• Sunflower/canola/vegetable oil (any neural oil) - 100 ml
• Warm water - 60ml mixed with Instant coffee - 2 tbsp (add more if you want a stronger coffee flavor)
• Vanilla extract - 1 tspn
• Yogurt (at room temperature) - 120 ml

Dry:

• Whole wheat flour sifted - 200g
• All Things Non Alkalised Cacao Powder - 4 tbsp
• Caster sugar - 150g (2/3 cup) 
• Baking powder - 1/2 tsp
• Baking soda - 1 tsp 
• Salt - 1/2 tsp 

Method:

• Preheat your oven to 180°C.
• Whisk the wet and dry ingredients separately.
• Add the wet ingredients to the dry ingredients. Gently fold and combine with a spatula - do not over mix. The batter will be slightly lumpy.
• Add to a greased 9inch cake tin. Bake at 180°C for 35-45 min. Check with a toothpick - should come out clean with a few crumbs.