Chocolate and coffee cake
Chocolate and Coffee Cake: A Decadent Delight
I present to you a recipe that will delight not only coffee and chocolate lovers but everyone who appreciates a refined dessert full of flavors. This chocolate and coffee cake is perfect for any occasion, whether it's an anniversary, a celebration, or simply a pampering evening at home. With a fluffy base, a delicious cream, and a shiny glaze, it is sure to become a favorite among your desserts.
Preparation time: 30 minutes
Baking time: 48-60 minutes (12-15 minutes for each layer)
Total time: Approximately 2 hours (including cooling time)
Number of servings: 12-14 servings
Ingredients
For the base:
- 8 eggs
- 180 g sugar
- 2 packets of vanilla sugar
- 130 ml strong coffee (preferably espresso)
- 130 ml oil (you can use sunflower oil or light olive oil)
- 180 g flour
- 40 g cocoa powder
For the syrup:
- 250 ml strong coffee or 250 ml water with 1 packet of instant coffee
- Rum essence (to taste)
- Sugar to taste (optional, I recommend not adding any, as the cream is already sweet)
For the cream:
- 350 g butter (at room temperature)
- 400 g Nutella
- Rum essence (to taste)
- 5 egg yolks
For the glaze:
- 300 g chocolate (you can use dark or milk chocolate, depending on your preference)
- 200-250 ml liquid cream
Step by step for a perfect cake
1. Preparing the layers
Start by separating the egg whites from the yolks. In a large bowl, use a spoon or whisk to beat the yolks with half of the sugar and the vanilla sugar. Mix until the mixture becomes creamy and light in color.
Gradually add the oil, coffee, and flour mixed with cocoa (make sure they are sifted to avoid lumps) and mix well until homogeneous.
2. Beating the egg whites
In another bowl, beat the egg whites with a pinch of salt until you get a stiff foam. Gradually add the remaining sugar and continue mixing until firm peaks form.
Carefully fold the egg whites into the yolk mixture using a spatula and mixing from top to bottom to keep the air in the egg whites. This will ensure a fluffy layer.
3. Baking the layers
Divide the mixture into four equal parts. Line a 26 cm diameter pan with foil or baking paper. Bake each layer at 180°C for 12-15 minutes, or until they pass the toothpick test. Let the layers cool completely on a rack.
4. Preparing the syrup
If you choose to use coffee, brew a strong coffee. In a bowl, mix the coffee with the rum essence and sugar, if desired, until dissolved.
5. Preparing the cream
In a bowl, mix the butter until creamy and fluffy. Gradually add the Nutella and continue mixing. Incorporate one egg yolk at a time, mixing well after each addition. Add rum essence to taste.
If you prefer not to use raw yolks, you can cook them in a double boiler with 2-3 tablespoons of sugar until thickened, then let them cool and gradually incorporate them into the Nutella cream.
6. Assembling the cake
Place the first layer on a serving plate and soak it well. Add one-third of the cream, spreading it evenly with a spatula. Continue with the other layers, alternating between syrup and cream until the last layer. Finally, soak the last layer.
7. Cooling the cake
Cover the cake with plastic wrap and refrigerate for at least 2-3 hours, but ideally overnight. This step will help the cream set and the flavors to combine.
8. Preparing the glaze
For the glaze, melt the chocolate together with the cream in a bowl over a double boiler or in the microwave, stirring constantly. Let it cool slightly before covering the cake.
9. Finishing the cake
Coat the cake with the glaze, ensuring it is even. You can add grated chocolate or candies for a festive look.
10. Serving
Cut the cake into generous slices and enjoy it alongside a cup of coffee or a glass of milk. This combination of flavors will lead to an unforgettable moment.
Chef's tip
For extra moisture, you can add a teaspoon of coffee to the glaze. Also, if you want a fruity note, you can add banana slices between the layers of cream.
Frequently asked questions
- Can I use other types of chocolate for the glaze?
Yes, white chocolate or milk chocolate can be used, but make sure to adjust the amount of sugar in the glaze, as white chocolate is sweeter.
- How can I keep the cake fresh longer?
Store the cake in an airtight container in the fridge. It can last up to a week, although it is best in the first few days after preparation.
- Is this cake suitable for vegans?
You can adapt the recipe using vegan eggs (for example, banana puree or flaxseeds) and vegan butter. Make sure the Nutella used is vegan.
This chocolate and coffee cake is not just a dessert but a taste experience that will bring smiles to the faces of your loved ones. Enjoy every moment spent in the kitchen and savor the final result!
Ingredients: Base: 8 eggs, 180 g sugar, 2 packets vanilla sugar, 130 ml strong coffee, 130 ml oil, 180 g flour, 40 g cocoa Syrup: 250 ml coffee or 250 ml water + 1 packet instant coffee, rum essence, sugar to taste (I didn’t add any) Cream: 350 g butter, 400 g Nutella, rum essence, 5 egg yolks Glaze: 300 g chocolate, 200-250 ml liquid cream
