Colorado Chocolate Cake Recipe

Name: Colorado Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7/16 cups flour; 2 3/8 cups dark chocolate; 7 7/16 tablespoons cocoa bittersweet, powdered; coffee 1.5 dl.; milk 0.6 dl.; 2 eggs; 1 9/16 tablespoons granulated sugar; 3 5/16 tablespoons brown sugar; 1 3/4 tablespoons butter; 1 vanilla bean; 1 teaspoon baking powder

Servings: persons

1
Preheat the oven to 180C.
2
Make a lengthwise incision in the vanilla bean, remove the seeds with the tip of a knife and set them aside.
3
Chop the chocolate finely, melt it over a double boiler with the butter and let it cool slightly.
4
Sift the flour with the baking soda and add it to the butter and chocolate mixture, add the beaten eggs, the milk and the vanilla seeds set aside earlier.
5
Wet a piece of wax paper and wring out the excess water, place it in an 18 centimeter springform pan, add the batter to the pan, sprinkle the surface with the brown sugar and the granulated sugar.
6
Sprinkle with the sifted cocoa and carefully pour the coffee over the cake.
7
Bake the cake for 1 hour.
8
Cover the cake with a sheet of aluminum foil and bake for an additional 15 to 20 minutes.
9
Discard the aluminum foil and cool the cake completely.
10
Sprinkle with the remaining cocoa and serve.

1257

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 7/16 cups flour, 2 3/8 cups dark chocolate, 7 7/16 tablespoons cocoa bittersweet, powdered, coffee 1.5 dl., and more.

Yes, Colorado Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Colorado Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions