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This recipe has been in my family since before I was born. I loved it as a kid. My great grandmother used twice as much sugar in the recipe as I do now. I think it’s better with less sugar. It makes it less overpoweringly sweet, and gives it a less grainy texture.
Makes 24 pieces or cupcakes
What You’ll Need:
2 cups packed dark brown sugar
1 cup canola oil
1 cup hot black coffee
1 tsp. Vanilla extract
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking soda
3 cups flour
1 12 oz. Bag semi-sweet chocolate chips
Combine all ingredients except chips in large mixing bowl, blend until smooth.
Pour mix into 9×12″ pan, or tins for 2 dozen cupcakes. Sprinkle on all chips evenly. Bake at 350 degrees for 20-25 minutes, until toothpick comes out clean. Be sure you don’t go through a chip when you check, since this will negate the test. Keep in mind that a full cake will take longer to cook than cupcakes, so you may need to adjust the time accordingly.
There are a few ways that you can alter this recipe to get different flavors. One way is to change the type of coffee. I’ve used hazelnut coffee, and it’s amazing. You can experiment with different flavors of coffee. If you want a more subtle change in flavor, you can also try using a few tablespoons of flavored coffee creamer, either powder or liquid.
You can also change the type of chips. I usually use semi-sweet chips, but you could try milk chocolate, white chocolate, or even butterscotch chips. If you like, you can also add chopped nuts to the top of the cake. Be aware that different chips melt in different ways. Semi-sweet and dark chocolate chips hold their form really well, but milk chocolate and other chips melt more, and may make it harder to do the toothpick test. Try using fewer chips if you use a type that melts a lot.