Chocolate plus coffee equals mocha madness, which is how best to describe this delectable cake, which has cocoa powder and freshly brewed coffee in the batter. Because it is made with oil instead of butter, the cake has a wonderfully tender crumb. There's also cocoa powder in the simple powdered sugar glaze that's enriched with butter and poured over the cooled cake. It's best when serve with more coffee, of course.
- Beat the eggs with the sugar until you get a fluffy mixture with bubbles.
- Add the cocoa powder and the oil, stirring constantly.
- Add the flour. Once well beaten, pour in a cup of freshly brewed coffee.