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Serve chilled or at room temperature with a hot drink.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Let the cake sit at room temperature for 10 minutes before serving if chilled.
Variations:
Replace instant coffee with a splash of coffee liqueur for an adult version.
Add chopped nuts or chocolate chips into the batter for extra texture.
Use white chocolate instead of dark for a milder, sweeter filling.
FAQ:
Q: Can I make this cake vegan?
A: Yes. Use plant-based milk (like almond or oat), vegan chocolate, and ensure your sugar is vegan-friendly.
Q: Can I freeze this cake?
A: You can freeze the cake layers (without filling) wrapped tightly in plastic for up to one month. Thaw and fill before serving.
Q: What kind of oil should I use?
A: Use a light-tasting oil such as sunflower or canola. Avoid strongly flavored oils like olive oil.
Q: Can I skip the instant coffee?
A: Absolutely. The coffee enhances the chocolate flavor but is optional.
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