Chocolate Coffee Cake
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
3 hrs 30 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
American, International
Chocolate Coffee Cake
Description
The Chocolate Coffee Cake recipe balances the boldness of strong coffee with the richness of dark chocolate in both the batter and the icing. The sponge is prepared by melting butter and chocolate together, then mixing in coffee, sugar, egg yolks, and dry ingredients including cocoa and flour. Whipped egg whites are folded in to lend the cake a tender crumb and lightness. Baking at 180 °C for 30 minutes yields a moist interior, cooled before topping with a classical chocolate ganache made by combining nearly boiled cream with chocolate. The resulting cake offers a moderately dense yet fluffy texture with deep chocolate and coffee flavors.
This cake can be sliced and served for afternoon tea or dessert; the coffee flavor pairs well with a variety of beverages. The icing adds a creamy finish without overwhelming the espresso hints within.
The recipe stresses the importance of cooling the cake completely before applying the icing to ensure it sets properly. Using good-quality dark chocolate impacts the final richness and taste.
Ingredients
Sponge:
- 100 ml coffee strong
- 150 g butter
- 120 g dark chocolate
- 3 egg large
- 150 g brown sugar
- 1 tsp vanilla extract
- 120 g flour
- 30 g dark cocoa powder
- 1 tsp baking powder
- salt a pinch
Chocolate icing:
- 50 g dark chocolate
- 70 ml cooking cream
Instructions
- Preheat the oven to 180 °C (360 °F). Line a 22-24 cm (8.5 x 9.5 inches) baking tray with parchment paper.
- Sift the flour together with the cocoa, baking powder, and a little salt.
- Melt the butter and chocolate in a bain-marie. Add the sugar and stir until the sugar is completely melted. Refrigerate the cream until it reaches room temperature.
- Separate the eggs. Incorporate the yolks into the chocolate cream and mix well. Add the dry ingredients and the coffee and stir until smooth.
- Whip the egg whites until frothy. Gently fold them into the chocolate mixture with upward movements.
- Pour the mixture into the baking tray and bake for 30 minutes. Let cool in the tray for about 2-3 hours and then prepare the icing.
- The icing is simple. Bring the cooking cream almost to boiling point then turn off the heat. Incorporate the broken pieces of chocolate. Leave the icing to rest for an hour and then pour it over the cake.
- Enjoy.... the chocolate!
Notes
User Reviews
Overall Rating
4.9
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