Chocolate and coffee cream cake
Cake with cocoa and coffee cream
Who doesn’t love a dessert that combines the intense flavors of coffee with the delicacy of cocoa cream? This cocoa and coffee cream cake is not only a delight for the taste buds but also a true culinary gem, perfect for any occasion, whether it’s an anniversary, a party, or just a moment of personal indulgence. With a fluffy texture and rich cream, this cake is sure to become a favorite among loved ones.
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Ingredients
For the base:
- 6 eggs
- 10 tablespoons of flour
- 10 tablespoons of sugar
- 4 tablespoons water
- Zest and juice of one lemon
- Zest of one orange
- 1 teaspoon baking powder
For the cream:
- 6 eggs
- 2 cups of sugar
- 4 tablespoons cocoa
- 4 teaspoons ground coffee
- 500 grams unsalted butter, at room temperature
- Rum essence, to taste
For soaking:
- Juice from a can of pineapple compote
Instructions
Step 1: Preparing the base
1. Preparing the ingredients: Start by separating the egg whites from the yolks, ensuring no traces of yolk remain in the whites. It’s essential that the bowl you use to beat the egg whites is perfectly clean and dry.
2. Beating the egg whites: Add a pinch of salt to the egg whites and mix them with a mixer on high speed until they become fluffy. This process will encourage air to incorporate, resulting in a fluffier base.
3. Incorporating the sugar: Gradually add the sugar, continuing to mix until you achieve a firm foam. When the egg whites form stiff peaks, you’re ready to continue.
4. Adding the yolks and flavoring ingredients: Carefully incorporate the yolks, water, lemon, and orange zest, gently mixing with a spatula to avoid losing air in the mixture.
5. Flour and baking powder: Sift the flour together with the baking powder and add them to the mixture, gently mixing until no flour streaks are visible. This will give the base the desired structure.
6. Baking the base: Pour the mixture into a detachable wall cake pan, greased with oil and dusted with flour. Bake in a preheated oven at 160 degrees Celsius for about 45 minutes. Check if it’s done by doing the toothpick test: if it comes out clean, the base is perfectly baked.
7. Cooling the base: After baking, remove the base from the oven and let it cool on a rack. This step is crucial to avoid condensation formation.
Step 2: Preparing the cream
1. Double boiler: In a heat-resistant bowl, add 6 eggs and sugar. Place the bowl over a pot of boiling water, ensuring the bottom of the bowl does not touch the water. Stir constantly until the mixture becomes creamy and lighter in color, similar to cream.
2. Cocoa and coffee: Once the mixture thickens, add the sifted cocoa and ground coffee. Continue to stir to homogenize everything. These ingredients will give the cream a remarkable depth of flavor.
3. Adding the butter: Remove the bowl from the double boiler and add the soft butter, mixing until fully incorporated. Let the cream cool, then mix with the rum essence until it becomes fluffy and airy.
Step 3: Assembling the cake
1. Cutting the base: Once the base has completely cooled, cut it into 3 equal parts. This can be done with a serrated knife or a piece of thread for even cuts.
2. Soaking each layer: Use the pineapple juice from the can to soak each layer of the base. This will not only add moisture but also bring a touch of natural sweetness.
3. Filling with cream: Place the first layer of the base on a platter and spread a generous portion of cream. Repeat the process with the other layers, finishing with a final layer of base.
4. Decoration: You can decorate the cake with grated chocolate, coffee beans, or fresh fruits for an elegant look. Use your creativity to make the cake even more appealing!
5. Cooling: Let the cake chill for a few hours or ideally overnight. This will help the flavors meld and allow the cream to set.
Serving
Serve this cocoa and coffee cream cake at a slightly cool temperature. It is delicious alongside a cup of freshly brewed coffee or a fragrant tea. Additionally, vanilla ice cream can perfectly complement the intense flavors of the cake.
Practical tip
If you want to add a touch of originality, you can experiment with various types of coffee, such as mocha or espresso, for a stronger flavor. Also, feel free to add some chopped nuts between layers for a crunchy texture.
Calories and nutritional benefits
This cake is a true indulgence, but it’s good to know that each serving contains approximately 300-350 calories. With a high content of healthy fats from butter and protein from eggs, this dessert can be enjoyed in moderation, while also providing an energy boost thanks to the coffee.
Frequently asked questions
1. Can I use salted butter instead of unsalted?
It is recommended to use unsalted butter to better control the salt level in the recipe.
2. What can I use instead of coffee?
If you’re not a fan of coffee, you can replace the coffee with additional cocoa or a caramel syrup for a sweet and aromatic taste.
3. How can I keep the cake fresh?
This cake can be stored in the refrigerator in an airtight container for 3-5 days. You can also freeze it, sliced, for later use.
4. Is this recipe suitable for vegans?
This recipe is not vegan, but you can experiment with chia eggs or other substitutes to create a vegan version.
Now that you have all the information you need, all that’s left is to get cooking! This cocoa and coffee cream cake promises to be a resounding success at any table. Enjoy!
Ingredients: For the base: 6 eggs, 10 tablespoons of flour, 10 tablespoons of sugar, 4 tablespoons of water, grated zest and juice of one lemon, grated zest of one orange, 1 teaspoon of baking powder. For the cream: 6 eggs, 2 cups of sugar, 4 tablespoons of cocoa, 4 teaspoons of ground coffee, 500 grams of unsalted butter, rum essence to taste. For soaking: juice from a can of pineapple compote.
