Coffee Chocolate Cake
Chocolate, Coffee, and Nut Cake - An Unforgettable Delicacy
Preparation Time: 1 hour
Baking Time: 1 hour and 30 minutes
Total Time: 2 hours and 30 minutes
Number of Servings: 8-10
Who doesn’t love a decadent cake that combines the rich flavors of chocolate with the subtle hint of coffee? This chocolate, coffee, and nut cake is a true culinary gem, perfect for birthdays or special occasions. With layers of moist cake, savory cream, and a glossy glaze, it will delight any sweet tooth.
A Bit of History:
Chocolate and coffee cakes have a rich history, often associated with moments of celebration and community. They symbolize the joy of sharing sweet moments with loved ones, and the combination of chocolate and coffee is known for its ability to create a symphony of flavors. Each slice is an invitation to relax and indulge.
Ingredients:
*For the Cake:*
- 100 g milk chocolate
- 90 g butter
- 70 g granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- A pinch of salt
- 1 tablespoon sifted cocoa powder (preferably Dutch cocoa)
- 60 g chopped nuts
- 50 ml coffee liqueur or caramel syrup (for soaking)
*For the Coffee and Nut Cream:*
- 70 ml milk
- 2 egg yolks
- 6 g instant coffee (Nescafé)
- 50 g brown sugar
- 3 sheets gelatin
- 150 ml heavy cream
*For the Caramelized Nuts:*
- 100 g nuts
- 70 g granulated sugar
*For the Chocolate Cheesecake:*
- 300 g Philadelphia cream cheese (or another brand)
- 80 g Nutella
- 50 g brown sugar
- 50 g heavy cream
- 100 g melted milk chocolate
- 1 small egg
- 1 egg yolk
*For the Nutella Butter Cream:*
- 110 g Lurpak butter, at room temperature
- 60 g mascarpone
- 80 g Nutella
- 20 g cocoa powder (Dutch)
- 70 g powdered sugar (or 1 tablespoon rapeseed honey)
*For Decoration (Glossy Glaze):*
- 100 ml heavy cream
- 130 g Nutella
- Raspberries and mint leaves (optional, for decoration)
Preparation Steps:
Step 1: Preparing the Chocolate Cake
1. Start by melting the chocolate in a double boiler along with the butter. Stir until you achieve a smooth mixture.
2. Add the sugar and vanilla extract, mixing well.
3. Incorporate the eggs, one at a time, mixing carefully after each addition. Then, add a pinch of salt, sifted cocoa powder, and chopped nuts.
4. Line a 20 cm round cake pan with parchment paper and butter, then pour in the batter.
5. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes, or until the edges begin to pull away from the pan. Tip: Do the toothpick test to check if it’s baked in the center.
Step 2: Preparing the Coffee and Nut Cream
1. Start by caramelizing the nuts: melt the sugar in a saucepan, stirring constantly to avoid burning. Once melted, add the nuts and mix well, then pour the mixture onto a baking sheet and let it cool. After cooling, grind the nuts in a food processor.
2. In a saucepan, mix the milk, coffee, and half of the sugar, then heat over low heat until the sugar dissolves. Let it cool.
3. Whip the egg yolks with the remaining sugar, then add the coffee mixture to them. Place the mixture in a double boiler and heat over low heat, stirring continuously until it starts to boil.
4. Meanwhile, soak the gelatin in cold water, then squeeze it out and add it to the coffee cream, mixing well.
5. Whip the heavy cream and gradually fold it into the coffee cream.
Step 3: Preparing the Chocolate Cheesecake
1. Mix the cream cheese with Nutella, then add the sugar, heavy cream, and melted chocolate. Mix well.
2. Add the egg and yolk, homogenizing the mixture.
3. Line another pan with parchment paper and butter, pour in the cheesecake mixture and bake on low heat for at least an hour. Tip: Do the toothpick test to check if it’s baked.
Step 4: Preparing the Nutella Butter Cream
1. Mix the butter with mascarpone and Nutella until you achieve a smooth mixture.
2. Incorporate the cocoa powder and powdered sugar, continuing to mix at high speed for 2-3 minutes.
Step 5: Assembling the Cake
1. Place the chocolate cake on a serving platter, surrounding it with an adjustable ring.
2. Pour in the coffee cream and level it, then leave it in the freezer for 30 minutes to set.
3. Carefully place the chocolate cheesecake on top.
4. Pour the Nutella cream and level it. Let it chill in the freezer for 10-15 minutes.
5. Place the cake on a rack and pour the cooled glaze over it. Let it drip and then transfer the cake to a serving platter.
Decoration:
Decorate the cake with raspberries and mint leaves if desired. These not only provide a color contrast but also a fresh taste that pairs perfectly with the sweetness of the cake.
Final Tips for a Perfect Cake:
- Ensure all ingredients are at room temperature before starting. This helps achieve a uniform texture.
- Allowing the cake to sit in the fridge for a day before serving enhances the flavors and gives it a creamier texture.
- If you feel that the powdered sugar in the butter cream hasn’t blended well, you can replace it with rapeseed honey for a more natural touch.
Frequently Asked Questions:
- Can the cake be prepared in advance? Yes, the cake keeps very well in the fridge for 2-3 days.
- Can I replace the nuts with another ingredient? Of course! You can use peanuts or almonds, depending on your preferences.
- How can I make the cake less sweet? You can reduce the amount of sugar in the creams and use chocolate with a higher cocoa content.
This chocolate, coffee, and nut cake is not just a recipe but a culinary experience that combines delicious flavors and unforgettable moments. So, gather your ingredients and enjoy a dessert that will leave a lasting impression!
Ingredients: Ingredients for the base: 100g milk chocolate, 90g butter, 70g granulated sugar, 1 teaspoon vanilla extract, 2 eggs, a pinch of salt, 1 tablespoon sifted cocoa (I used Dutch cocoa), 60g chopped nuts. For soaking: 50ml coffee liqueur or burnt sugar syrup. Ingredients for coffee and nut cream: 70ml milk, 2 egg yolks, 6 grams instant coffee (Nescafé), 50g brown sugar, 3 sheets of gelatin, 150ml whipped cream. For caramelized nuts: 100g nuts + 70g granulated sugar. Ingredients for chocolate cheesecake: 300g Philadelphia cream cheese (or another brand), 80g Nutella, 50g brown granulated sugar, 50g whipped cream, 100g melted milk chocolate, 1 small egg, 1 egg yolk. Ingredients for Nutella cream with butter: 110g Lurpak butter, at room temperature, 60g mascarpone, 80g Nutella, 20g cocoa (Dutch), 70g powdered sugar (or 1 tablespoon of honey). Ingredients for decoration (glossy glaze): 100ml whipped cream, 130g Nutella, raspberries + mint leaves.
