This snack cake is dark, rich and sweet, perfect for a late afternoon pick-me-up and a cup of coffee. Its just right for offering to unexpected company and freezes well. You’ll be able to taste the molasses in this cake, it gives the cake its rich flavor.
Don’t over bake it, it will get crumbly and dry if you do. Just keep checking the cake as it bakes and when your straw or cake tester comes out clean, yank the cake out of the oven immediately!
I have seen cakes like this with Kahlua added. If you want to use Kahlua, then substitute about 1/4 cup Kahlua for 1/4 cup of the coffee. Espresso works well in this recipe, too.
For a lighter cake, sift the whole wheat flour before using.
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup dark brown sugar, packed
2 tablespoons molasses
1 large egg, room temperature
1 1/4 cup strong black coffee, room temperature
1 1/2 cups Whole wheat flour
3/4 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325*F. Grease and flour a 9×5 loaf pan.
In a large bowl beat the butter, sugar, molasses and egg until fluffy, about 5 minutes. Stir in the coffee until combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add dry ingredients to the butter mixture and mix well, there should be no lumps or any dry spots.
Pour batter into prepared pan and bake 60 to 75 minutes, or until a tester inserted in the center comes out clean.
Cool on a wire rack for about 10 minutes, then turn the cake out and allow to cool completely before wrapping for the freezer.