Chocolate Chip Coffee Cake, Like No Other

The other day I had to replenish my cake* supply. I bake a few cakes and freeze all but one. As usual I did a version of my very simple, basic cake. It really is the easiest cake to bake and very amenable to variations. For the basic recipe, click above on the embedded bold links.

My plan was to use perked coffee I had put in the fridge a few weeks ago for the liquid, but it didn't look usable. I had thought it would go perfectly with chocolate chips. It would be a bit more sophisticated than just the vanilla.

Then I got another idea. I added some instant coffee and some of the morning's leftover coffee grounds from the French Press.

The cake was absolutely delicious. There are three more in the freezer!

*I bake with 70% extra fine ground whole wheat flour and brown sugar. Besides the health value, I think it has more flavor than white flour and white sugar.