Coffee Chocolate Cake #102

    Delicious coffee chocolate cake with thick layers of cream is truly amazing. You can make this dessert for any family party. Be sure, all your guests will love it.

    Print recipe
    Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Passive Time 220 minutes
    Servings
    people
    Ingredients
    SPONGE CAKE:
    • 75 g. Flour
    • 80 g. Sugar
    • 3 pcs. Egg white
    • 2 pcs. Egg yolk
    • 45 g. Sunflower oil
    • 20 g. Cocoa
    • 65 ml. Water
    • 1/2 tsp. Instant coffee
    • 7 g. Baking powder
    • Salt
    FILLING:
    • 1 pcs. Egg
    • 60 g. Sugar
    • 25 g. Flour
    • 200 ml. Milk
    • 25 g. Butter
    • 25 g. Dark chocolate
    • 125 ml. Whipping cream
    • 15 g. Powdered sugar
    • 30 ml. Cold coffee
    • 6 g. Sheet gelatin
    ГЛАЗУРЬ:
    • 50 g. Butter
    • 3 tablespoons Sour cream
    • 2 tablespoons Sugar
    • 2 tablespoons Cocoa
    Prep Time 20 minutes
    Cook Time 40 minutes
    Passive Time 220 minutes
    Servings
    people
    Ingredients
    SPONGE CAKE:
    • 75 g. Flour
    • 80 g. Sugar
    • 3 pcs. Egg white
    • 2 pcs. Egg yolk
    • 45 g. Sunflower oil
    • 20 g. Cocoa
    • 65 ml. Water
    • 1/2 tsp. Instant coffee
    • 7 g. Baking powder
    • Salt
    FILLING:
    • 1 pcs. Egg
    • 60 g. Sugar
    • 25 g. Flour
    • 200 ml. Milk
    • 25 g. Butter
    • 25 g. Dark chocolate
    • 125 ml. Whipping cream
    • 15 g. Powdered sugar
    • 30 ml. Cold coffee
    • 6 g. Sheet gelatin
    ГЛАЗУРЬ:
    • 50 g. Butter
    • 3 tablespoons Sour cream
    • 2 tablespoons Sugar
    • 2 tablespoons Cocoa
    Instructions
    For the sponge cake
    1. Mix instant coffee with water.
    2. Pour this liquid over dry cocoa and mix everything until smooth.
    3. Combine flour and baking powder. Take a separate bowl and whisk 2 egg yolks with sugar in it.
    4. When egg mass gets lighter, pour in vegetable
    5. Stir in coffee and cocoa.
    6. Add dry ingredients to the bowl, a little at a time, until the mass is smooth enough.
    7. Chocolate batter should be very thin. Do not add more flour to keep your dessert moist and soft. Whisk everything one more time and set the bowl aside.
    8. Add 3 egg whites, salt and sugar into a large bowl. Beat everything for several minutes.
    9. This mixture should be thick and well-combined. Mix it with the chocolate batter.
    10. Line baking pan with the parchment and pour the dough into it. Bake it at 160 °C. When you`re done, take the cake from the oven and let it cool down completely.
    11. Take chocolate sponge cake out of the form and cut it into layers with a sharp knife.
    For the filling
    1. Mix eggs with sugar and flour. Pour in milk. Heat this mixture but don`t bring it to boil.
    2. When the mass is thickened, remove the pan from the heat. Add sliced butter and chocolate.
    3. Mix everything until the filling is well-combined. Cover it with cling film. Transfer the bowl to the fridge.
    4. Soak gelatin in a bowl of cold water.
    5. Add cream and beat it on high speed. Once it starts to thicken, add sugar and beat everything for a few more minutes.
    6. Take soft gelatin sheet out of the water and transfer it to the pan with warm liquid. Heat the mixture until gelatin is dissolved. Do not let the liquid boil!
    7. Add gelatin mixture to the bowl with chocolate filling. Pour in cold coffee and mix everything with a whisk.
    8. Stir in tender whipped cream. Mix everything one more time.
    9. To assemble the cake use round baking pan. Grease it with the oil and cover the edges with the parchment. Place the first cake layer onto the plate. Cover it with the layer of filling. Repeat with remaining layers.
    10. Cover the pan with cling film. Leave it in the fridge to cool down completely.
    For the icing
    1. Mix Greek yoghurt, butter and sugar. Stir in cocoa. Heat this mixture, stirring slowly. Do not let your icing boil. Once it`s smooth turn the heat off.
    2. Pour it over your cake. Wait until it sets and cut the cake into pieces. Serve it immediately.

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