1 cup Dutch cocoa
2 cups strong, hot (prepared) coffee
3 cups plain flour
2 tsp. baking soda
½ tsp. baking powder
pinch of salt
4 large eggs
1 cup margarine, at room temperature
2 ½ cups granulated sugar
2 tsp. vanilla extract
½ tsp almond extract (optional)
Grease a 9×13-inch baking pan.
Preheat oven to 165c.
Mix cocoa and coffee together in a small bowl until there are no lumps.
In a separate bowl, combine dry ingredients.
Beat eggs, margarine, sugar and extracts in a large mixer bowl until creamed together.
Add flour mixture to the creamed ingredients alternately with the cocoa-coffee liquid, beginning and ending with the dry ingredients.
Pour batter into the prepared pan and bake for 45 minutes to 1 hour or until toothpick inserted in centre comes out clean.
Cool completely before serving. May be frosted or dusted with icing sugar if desired.