Chocolate cake with a touch of coffee

A winning combination of flavors is the one that is enclosed in this chocolate cake with a touch of coffee, since these two ingredients separately are great, but when they come together they are slow to die, since each one enhances the best of the other achieving that instead of masking the flavors are accentuated.

That is why this cake with a certain rustic air, I think it will be a sure success when you prepare it in your house, and although as this type of cake is a little more laborious than normal, for having to make three separate preparations, I think It is worth when you want to make a cake with which to look good.


For 8 people
  • Sugar (For the cake) 300 g
  • Biscuit flour with yeast (For the sponge cake) 190 g
  • Cocoa powder (For the cake) 60 g
  • Chemical yeast, 1 teaspoon (For the cake)
  • Baking soda, 1 teaspoon (For the cake)
  • Salt, a pinch (For the cake)
  • Egg L (For the cake) 2
  • Milk (For the sponge cake) 180 ml
  • Sunflower oil, 6 tablespoons (For the cake)
  • Very hot water (For the cake) 180 ml
  • Butter to grease the mold (For the cake) 5 g
  • Coffee (drink) (For the cream) 100 g
  • White chocolate of confectionery (For the cream) 140 g
  • Liquid whipping cream (For the cream) 225 g
  • 70% dark chocolate confectionery (for topping) 130 g
  • Liquid whipping cream (For topping) 130 g

How to make chocolate cake with a touch of coffee

Difficulty: medium
  • Total time 1 h 45 m
  • Elaboration 45 m
  • Cooking 1 hour
  • Repose 3 h

We will start by preparing the coffee cream. For that, we melt the white chocolate in the microwave and add it three times, stirring the hot espresso with a silicone spatula. Once the emulsion has been made, we add the cold cream, remove, cover with a film stuck to the surface and reserve at least three hours in the fridge.

For the cocoa cake. For that we preheat the oven to 180 degrees with heat up and down. Grease a 20 cm diameter mold with a little melted butter and put a base of baking paper on it. In the bowl of a mixer we will add the flour, cocoa and sugar, as well as the yeast and the bicarbonate. Let's renew to mix the powders.

Add the beaten eggs, along with the oil, milk and vanilla essence. beat with the rods or the shovel of our mixer for five minutes, add the freshly boiled water, stir and pour into the mold. Bake for approximately 50 minutes. It is a very liquid dough, do not bake it in a removable pan because it can escape from below.

Once the cake is cold, we mount the coffee cream with a whisk until it peaks. We cut the cake with a serrated knife into three layers and distribute the coffee cream between them, either with a spatula or with a pastry bag and a curled nozzle.

For the soft ganache topping, melt the dark chocolate in the microwave or in a bain-marie, add the hot cream three times, stir until it emulsifies and pour over the top of the cake. Chill in the fridge.

With what to accompany the chocolate cake with a touch of coffee

This chocolate cake with a touch of coffee will surprise you with its juiciness since the cake has a moist texture that does not need to be soaked. If children are going to drink it, due to its high coffee content, I recommend that you use decaffeinated espresso coffee, so the whole family can enjoy it without exceptions.

Tags:  Desserts Vegetables And Legumes Meats And Birds 

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