Chocolate Coffee Cake

Chocolate Coffee Cake

Chocolate Coffee Cake

Chocolate Coffee Cake

Chocolate coffee cake unusually gentle, with creamy coffee taste. Liking avid lovers of coffee and chocolate.


We will need:

for the sponge cake

  • egg — 4 pieces
  • sugar — 120 g
  • lemon juice — 1 tablespoon
  • oil — 2 tbsp
  • cocoa 2025 g
  • flour — 120 g
  • salt — pinch
  • Vanillin
  • baking powder


Cream coffeechocolate

  • chocolate — 150 g
  • instant coffee — 1 teaspoon
  • 33% cream — 300 ml
  • gelatin — 10 g
  • liqueur coffee is 50 ml upon request


Cream cream-chocolate

  • White chocolate or sweetened condensed milk — 150 g
  • cream — 300 ml
  • gelatin is 510 g


  • water — 100 ml
  • instant coffee is 2 teaspoons
  • sugar — 2 tbsp
  • Cognac — 50 ml


chocolate glaze

  • cream70 ml
  • chocolate100 g
  • butter40 g



Start with a sponge cake. Egg share at whites and yolks. To add sugar and whip the whipped yolks and sugar then add the vegetable oil and lemon juice and mix thoroughly. Whites whip up sustained peaks. Place the beaten egg whitesto the whipped yolks and sugar and accurate movements from top to down mix to homogeneous weight. Sift flour, cocoa, salt, vanilla, baking powder. The same spatula gently stir dough to homogeneity. Form lay baking paper. Pour all the batter into the prepared pan. Bake in preheated up to 395° f 30 minutes.

Shortcake out of shape, turn on the grid and good cool down within a couple of hours.


Cooking cream

Pour water one or two packs of gelatin. The number depends on how tight you prefer cream. The bowl is difficult we roughly 50 ml cream, add the instant coffee and chocolate. Switch plates and spoon the chocolate to completely dissolve. Add gelatin and stir well to gelatin dissolved in the warm chocolate. Pourcoffee liqueur if there is. It is possible and without liquor. Reserve aside to cool.

Just prepare a second cream. Dissolve in cream white chocolate, add gelatin and remove aside. White chocolate in his absence, you can replace condensed milk. Then dissolve gelatin in water bath or microwave and connect with condensed milk.

Cook the impregnation. In boiling water dissolve sugar and when cool add thebrandy.

When cake and cream well have cooled down can proceed to the next step.

Both creams in individual cups whip cream until peaks sustainable. Add chocolate and stir with a spatula until homogeneous cream. The cream is ready. Similarly Act and with butter cream

Cake cut into two parts. Side of the form in which they baked cake wrap with foil or baking paper. So in consequence easier to remove the finished cake. Putdown the cake. Pour impregnation. For impregnating cakes have one rule. The bottom cake need to impregnate a little less than the top. Then it spread on chocolate-coffee cream. Top put the second cake and gently press. Pour impregnation. Spread the cream. Even surface.

Remove the cake in the refrigerator overnight. In the morning, prepare the glaze. Melt chocolate in cream and butter. Cool to room temperature. Remove the cake from the mould. Heated spatula even surface. Pour icing cake decorating the surface beautiful smudges.

If once you mess with pastries, but want something tasty, prepare Trifle Dessert

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