1 ¾ cups of white sugar
1 cup of firmly packed brown sugar
1 cup of unsalted butter, melted
3 eggs
2 tsp of vanilla extract
3 ¼ cups of all-purpose flour
¾ cup of cocoa powder
2 tsp of baking powder
1 ½ tsp of baking soda
½ tsp of salt
1 ½ cups of warm coffee (I used warm water mixed with 2 tsp instant coffee powder)
Preheat oven to 350°F / 180°C. Generously grease a cupcake tray, (grease the liners if using), doughnut pan, ramekins, or bundt pan, whatever you prefer to use. This cake tends to be quite sticky after baking so make sure you grease your pans well.
In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together until well blended.
In a separate bowl, combine both the sugars with the melted butter. Mix well.
Add the eggs and vanilla and beat for a minute until smooth. I did this in my Kitchenaid to make things easier.
Then add the flour mixture and stir to moisten the batter.
Slowly drizzle in the coffee, stirring at the same time carefully to make a smooth batter. I mixed it gently just enough for all the ingredients to blend well. Don’t overbeat.
Spoon batter halfway into the prepared moulds or pans and bake in the preheated oven for 30-35 mins until the top glistens and springs back on touch.
Remove and cool before sprinkling with icing sugar. Serve warm or at room temperature. After 2 days, store in the refrigerator for up to a week and serve warmed in the microwave for 30 seconds or after leaving it out for about 2 hours.