Heart cake
Chocolate and Coffee Cream Cake - A Delicacy for Special Moments
My entire life has been a journey filled with surprises and unforgettable moments, and today I want to share with you a recipe that helped me celebrate a special occasion: our 8th wedding anniversary. Even though we are not fans of grand celebrations, I felt it was worth bringing something sweet and delicious to our table. Thus, I created this chocolate and coffee cream cake, a dessert that not only combines the perfect flavors but also tells a personal story that brings smiles to our faces.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 10
Ingredients
For the base:
- 4 large eggs
- 8 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of semolina
- 1 tablespoon of instant coffee
- 1 teaspoon of baking powder
- 1 tablespoon of oil
- A pinch of salt
For Cream 1:
- 300 ml of liquid cream (like Hulala)
- 2 tablespoons of sugar
- 100 g of sour cream
- 100 ml of milk
- 50 g of vanilla sugar
For Cream 2:
- 400 ml of liquid cream
- 200 g of milk chocolate
- 2 packets of cappuccino
Preparing the Base
1. Preparing the egg whites: In a clean bowl, beat the 4 egg whites with a pinch of salt until you achieve a firm foam. This step is essential for giving the base a fluffy texture.
2. Caramelizing the sugar: In a small saucepan, add 6 tablespoons of sugar and 3 tablespoons of water. Place over low heat and stir constantly until the sugar caramelizes and turns golden. Pour this caramel in a thin stream over the beaten egg whites, continuing to mix to incorporate the caramel.
3. Mixing the yolks: In another bowl, mix the remaining 2 yolks with 2 tablespoons of sugar and 1 tablespoon of water, gradually adding the oil. Beat until the mixture becomes creamy and white.
4. Adding dry ingredients: In this mixture, gently fold in the flour, semolina, coffee, and baking powder using a spatula.
5. Combining the egg whites with the yolk mixture: Carefully fold the beaten egg whites into the yolk mixture using a spatula to avoid losing air from the egg whites.
6. Baking the base: Pour the mixture into a greased and floured baking pan. Bake in a preheated oven at 180°C for about 25 minutes. Do the toothpick test to check if the base is baked.
Preparing the Cream
Cream 1:
1. In a bowl, combine the liquid cream, sour cream, milk, sugar, and vanilla sugar. Whip at high speed until the cream becomes firm and well combined.
Cream 2:
1. In a saucepan, heat the liquid cream until it is almost boiling, then add the chocolate broken into small pieces. Stir until the chocolate is completely melted and homogenized.
2. Add the packets of cappuccino and mix again. Let the cream cool, then refrigerate for 1-2 hours.
3. Once the cream has cooled, whip it for about 10 minutes until it becomes firm.
Assembling the Cake
1. Cutting the layers: Once the base has cooled, cut it into three equal parts.
2. Filling the layers: On the first layer, spread 2/3 of Cream 1. Place the second layer on top and spread 2/3 of Cream 2. Place the third layer on top and cover the entire cake with the remaining Cream 2.
3. Decoration: Use the leftover cream to decorate the cake as you wish. Don’t throw anything away; every ingredient counts!
Serving Suggestions
This chocolate and coffee cream cake pairs perfectly with a cup of freshly brewed coffee or a fragrant herbal tea. It can also be served with a scoop of vanilla ice cream, adding a refreshing touch to this delicious dessert.
Tips and Tricks
1. Choose quality ingredients: Use good quality chocolate to achieve a delicious cream.
2. Beat the egg whites: Ensure the bowl is clean and free of grease to achieve a firm foam.
3. Cooling the layers: Allow the layers to cool completely before assembling to avoid melting the creams.
Nutritional Benefits
This cake is not just a sweet treat; it contains nutritious ingredients like milk and sour cream, which provide calcium and protein. Coffee adds not only flavor but also an energy boost, and chocolate is rich in antioxidants, making it a good choice in moderation.
Frequently Asked Questions
1. Can I use another type of flour?
Yes, you can experiment with whole wheat flour for a healthier cake, but the texture will be different.
2. How can I customize the cream?
You can add rum or orange essence for an extra flavor boost.
3. What is the best way to store the cake?
Keep the cake covered in the refrigerator, where it will stay fresh for a few days.
Conclusion
This chocolate and coffee cream cake is not just a dessert; it is a true experience that brings joy and unforgettable moments. Whether you are celebrating a special occasion or simply want to treat yourself, this recipe will make you smile. So gather your ingredients and let yourself be inspired by the magic of cooking!
Base: The egg whites are beaten well. 6 tablespoons of sugar are placed over low heat in a saucepan along with 3 tablespoons of water. They are boiled until they acquire a caramel color and are poured in a thin stream over the beaten egg whites while continuously mixing. The yolks are mixed with the remaining 2 tablespoons of sugar, 1 tablespoon of water, and the oil until they turn white. The flour mixed with baking powder, semolina, and coffee is added. It is homogenized. The egg whites are gently incorporated. The cake batter is poured into a baking pan lined with oil and white flour and placed in a preheated oven at medium heat for about 25 minutes. (do the toothpick test) Cream 1: Liquid cream is mixed with sour cream, milk, sugar, and vanilla sugar and whipped at high speed until a well-bound cream is obtained. Cream 2: The cream is placed in a small pot over low heat until it reaches the boiling point. The heat is turned off, and broken chocolate pieces are added, mixing well until completely melted. Cappuccino is added. We homogenize. When it cools, we put the cream in the fridge for one to two hours, then we take it out and whip (I whipped for about 10 minutes) until a firm consistency cream is obtained. We cut the base into three, spread 2/3 of Cream 1 on the first layer, place the second layer, spread 2/3 of Cream 2, and place the third layer. We cover everything with the rest of Cream 2 (this involves divisions, equations, whatever you know :))) ) and decorate... as decently as we can :))) Why 2 in 1 decoration? :)))) Because I decorated it simply, as I like it, and yet there was still cream left, and I said: I WON'T THROW ANYTHING AWAY, IT COST MONEY! :)))) And I kept adding until I used it all up :)))
Ingredients: base: 4 eggs 5 tablespoons flour 2 tablespoons semolina 1 tablespoon coffee 8 tablespoons sugar 1 teaspoon baking powder 1 tablespoon oil salt cream 1: 300 ml liquid cream (like hulala) 2 tablespoons sugar 100 g sour cream 100 ml milk 50 g vanilla sugar cream 2: 400 ml liquid cream 200 g milk chocolate 2 packets cappuccino
