magid

I started with the thought of my usual vegan chocolate cake, but since it was to be a birthday cake for a coffee addict, I wanted to make it a bit more intense, and add coffee in, making more of a mocha cake. I replaced half of the soy milk with coffee, to unsure of the effects to be confident enough to replace all the soy milk. I used the correct volume of vanilla, but it's triple fold instead of single fold. I also added some dark (70.5% cocoa) chocolate chips. This was the first time I'd made a single recipe cake, and I knew I'd be putting stuff on top, so I didn't want it to slump in the middle as it cooled. I let it stay in the oven a couple of minutes longer than called for, to be on the safe side. Once it had cooled, I topped it with a glaze made of powdered sugar and coffee. That, in turn was topped with more of the chocolate, melted enough to be spreadable.

The verdict: good, but I should've taken it out of the oven a bit sooner, and try all coffee next time.