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Ingredients

Serves:
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for the butter
sugar 350 g
all-purpose flour 245 g
cocoa powder 75 g
baking powder 1.5 tsp
baking soda 1.5 tsp
salt 1/2 tsp
egg 2 pcs
coffee 240 ml
milk 240 ml
corn oil 120 ml
vanilla essence 1.5 tsp
for the cream
dark chocolate or milk 180 g
butter 226 g
icing sugar 230 g
vanilla sugar 1.5 tsp

Nutritional information

cal
363.21
prot
3.63
fat
19.64
carbs
43.52
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Chocolate and coffee cake

Chocolate and coffee cake

Ingredients

  • for the butter

  • for the cream

Here is a recipe of a simple chocolate cake that takes little effort to make but has a rich flavour. A cake that has a strong coffee and chocolate flavour and is nicely soft and moist. The chocolate cream, which is also easy-to-use for decoration, makes this cake a real  dream for chocoholics.


Irina Suglobova

Recipe author

She lives in the Moscow region, an engineer-technologist by training, a QMS specialist at work and a photographer by vocation. Irina has s a little daughter and a beloved husband. She likes to travel with the whole family, tries to do this at least 2 times a year. Actively prepare for the beginning with the transition to proper nutrition, as very much like diversity with approximately the same set of products. And the last hobby for food photography required a lot of beautiful and different "models" and led to the fact that she had to learn to cook even those dishes that she was sure could only be made by a famous chef.

Steps

1
Done

Step 1

Preheat the oven to 356 F. Prepare two 23-25 cm baking tins, grease them. Lay each tin with parchment.

2
Done

Step 2

In a big bowl combine sugar, flour, cocoa and baking powders, baking soda and salt. Note: you can change the amount of sugar in the cake and in the cream, but this will change their structure. The cream, in particular, will be harder work with. Whisk two big eggs with the warm coffee, milk, butter and vanilla extract in a different big bowl. You can use fresh-made and strained or instant coffee.

3
Done

Step 3

Add the liquid mixture to the dry one, mix till you get a homogeneous mixture. The batter will be rather liquid.

4
Done

Step 4

Divide the batter in two parts and pour it to the prepared tins. Bake 25-30 mins or till a toothpick comes out clean.

5
Done

Step 5

Remove the cakes from the oven, cool on a rack, about 10 mins. Then remove the cakes from the tins and cool completely.

6
Done

Step 6

Make the chocolate cream: remove the butter from the fridge in advance, so that it would be soft. Roughly chop the chocolate. Melt in the microwave or using a bain-marie and let cool till it is at room temperature.

7
Done

Step 7

Whisk the butter with an electric mixer till it is homogeneous and fluffy. Add sugar powder and continue whisking till the cream is light and fluffy (about 2 mins).

8
Done

Step 8

Add vanilla and chocolate and whisk on a low speed till homogeneous. Increase the speed and continue whisking till smooth (2-3 mins).

9
Done

Step 9

Spread 1/3 of the cream on one of the cakes. Put the second one on the cream layer.

10
Done

Step 10

Use half of the remaining cream to evenly cover the top and sides of the cake. The rest of the cream can be used to decorate the cake.

11
Done

Step 11

Refrigerate the cake for about 1 hour.

12
Done

Step 12

Your chocolate and coffee cake is ready!

13
Done

Step 13

Enjoy your meal!

Tips:

  1. Be careful if using springform pans, as the batter is rather liquid and can seep.
  2. If no coffee is available or you don’t like it, use warm water instead.

Chocolate and coffee cake

Here is a recipe of a simple chocolate cake that takes little effort to make but has a rich flavour. A cake that has a strong coffee and chocolate flavour and is nicely soft and moist. The chocolate cream, which is also easy-to-use for decoration, makes this cake a real  dream for chocoholics.

  • Автор рецепта:
  • После приготовления вы получите 12
  • Время приготовления: 60 mins

Ингредиенты

  • 350 g sugar
  • 245 g all-purpose flour
  • 75 g cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 2 pcs egg
  • 240 ml coffee
  • 240 ml milk
  • 120 ml corn oil
  • 1.5 tsp vanilla essence
  • 180 g dark chocolate
  • 226 g butter
  • 230 g icing sugar
  • 1.5 tsp vanilla sugar

Способ приготовления

  • Preheat the oven to 356 F. Prepare two 23-25 cm baking tins, grease them. Lay each tin with parchment.

  • In a big bowl combine sugar, flour, cocoa and baking powders, baking soda and salt. Note: you can change the amount of sugar in the cake and in the cream, but this will change their structure. The cream, in particular, will be harder work with. Whisk two big eggs with the warm coffee, milk, butter and vanilla extract in a different big bowl. You can use fresh-made and strained or instant coffee.

  • Add the liquid mixture to the dry one, mix till you get a homogeneous mixture. The batter will be rather liquid.

  • Divide the batter in two parts and pour it to the prepared tins. Bake 25-30 mins or till a toothpick comes out clean.

  • Remove the cakes from the oven, cool on a rack, about 10 mins. Then remove the cakes from the tins and cool completely.

  • Make the chocolate cream: remove the butter from the fridge in advance, so that it would be soft. Roughly chop the chocolate. Melt in the microwave or using a bain-marie and let cool till it is at room temperature.

  • Whisk the butter with an electric mixer till it is homogeneous and fluffy. Add sugar powder and continue whisking till the cream is light and fluffy (about 2 mins).

  • Add vanilla and chocolate and whisk on a low speed till homogeneous. Increase the speed and continue whisking till smooth (2-3 mins).

  • Spread 1/3 of the cream on one of the cakes. Put the second one on the cream layer.

  • Use half of the remaining cream to evenly cover the top and sides of the cake. The rest of the cream can be used to decorate the cake.

  • Refrigerate the cake for about 1 hour.

  • Your chocolate and coffee cake is ready!

  • Enjoy your meal!

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Cinnabons
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Cottage cheese and pear bruschetta
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Cinnabons

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