150 grams butter, softened
150 grams icing sugar
2 teaspoons vanilla
½ teaspoon ground cloves
150 ml milk
150 ml hot coffee
150 grams all purpose flour
50 grams cornflour (corn starch)
20 grams unsweetened cocoa powder
2 teaspoons baking powder
Sift the flour with the baking powder, cornflour (corn starch) and cocoa powder and set it aside. Beat the softened butter and sifted icing sugar until light and fluffy, then add the eggs, one at a time, beating well after each. Add the vanilla and cloves and blend well. In a small bowl, combine the milk with the hot coffee and pour half of the mixture in the butter and egg batter, along with half of the dry ingredients. Whisk it well and scrape down the sides of the bowl. Repeat the procedure once more and blend everything well with a whisk or a spatula.
Generously butter and flour a loaf pan (23x13 cm; 9x5"), pour in the batter and bake in a preheated oven, at 190˚C (375˚F), for 30-40 minutes. Check it for doneness at 30 minutes, then if it is not baked, check again in 5 minutes, making sure it doesn't overbake, because it will be dry and crumbly (mine was done after 35 minutes). Let the cake cool down and serve.