Chocolate cake with coffee liqueur

Chocolate Cake with Coffee Liqueur

This decadent cake, inspired by my friend Miha, is the perfect combination of rich chocolate and coffee flavor, all enriched with a fine and fluffy cream. It is an ideal dessert for special occasions or simply when you crave something sweet and savory. So, gather your ingredients and let’s get to work!

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients:

For the cake base:
- 5 eggs
- 5 tablespoons of flour
- 5 tablespoons of sugar
- 2.5 tablespoons of melted butter
- 3 tablespoons of cocoa powder
- 8 grams of baking powder

For the ganache cream:
- 200 grams of dark chocolate
- 250 ml of liquid cream

For the whipped cream with coffee liqueur and Snickers:
- 200 ml of cream
- 5 grams of gelatin
- 2 Snickers bars (or Mars, if you prefer)
- 2 tablespoons of powdered sugar
- 2 sachets of instant coffee dissolved in a tablespoon of water
- 3 tablespoons of coffee liqueur

For the syrup:
- 100 grams of sugar
- 100 grams of water
- 3 tablespoons of coffee liqueur

For the glaze:
- 100 grams of chocolate
- 1 tablespoon of butter
- 2 tablespoons of milk

Preparation:

1. Preparing the syrup:
Start by preparing the syrup. In a small saucepan, add 100 grams of water and 100 grams of sugar. Place the saucepan over medium heat and bring it to a boil, stirring occasionally. When the sugar has completely dissolved, remove the saucepan from the heat and let the syrup cool. Once cooled, add the 3 tablespoons of coffee liqueur. Set the syrup aside.

2. Preparing the cake base:
In a large bowl, beat the eggs with 5 tablespoons of sugar and a pinch of salt using a mixer until the mixture doubles in volume and becomes fluffy. Add the melted butter and mix well. Sift the flour, cocoa powder, and baking powder into another bowl and gradually incorporate them into the egg mixture, stirring with a spatula until you obtain a smooth batter.

3. Baking the layers:
Divide the batter into three equal portions and pour each portion into a baking tray lined with parchment paper. Bake each layer at 180 degrees Celsius for 10-12 minutes or until a toothpick comes out clean. Once baked, let the layers cool on a rack.

4. Preparing the ganache cream:
In a saucepan, combine 200 grams of dark chocolate with 250 ml of liquid cream. Heat over low heat, stirring constantly until the chocolate is completely melted. Then, let the mixture cool, and refrigerate for 2-3 hours. Once cooled, whip it with a mixer until it becomes a fluffy cream.

5. Preparing the whipped cream with coffee liqueur:
Soak 5 grams of gelatin in 2 tablespoons of water for 10 minutes. Heat the gelatin in the microwave for a few seconds until it becomes liquid. In a bowl, whip 200 ml of cream until stiff peaks form. Gradually add the melted gelatin, powdered sugar, dissolved coffee, and coffee liqueur. Gently mix to combine the ingredients. Chop the Snickers bars into small pieces and fold them into the whipped cream mixture.

6. Assembling the cake:
When the ganache cream has set, remove it from the refrigerator and place the first layer of cake on top. Soak it with some of the prepared syrup. Add half of the whipped cream and level it evenly. Place the second layer of cake, soak it, and repeat the process with the other half of the cream. Then, add the last layer of cake, soak it, and refrigerate the cake for 30 minutes.

7. Preparing the glaze:
In a bowl, combine 100 grams of chocolate, 1 tablespoon of butter, and 2 tablespoons of milk. Heat over low heat, stirring continuously until all the ingredients are fully combined. Let the glaze cool slightly, then pour it evenly over the cake.

8. Finalizing the cake:
Let the cake chill in the refrigerator overnight to set properly. The next day, remove the ring from the pan and slice the cake as desired. You can decorate with thin slices of Snickers for an attractive look and added flavor.

Useful tips:
- Make sure all ingredients are at room temperature before you start preparing. This will help achieve a fine texture.
- You can replace the coffee liqueur with another type of liqueur, such as chocolate liqueur, to experiment with different flavors.
- If you don’t have gelatin, you can use an agar-agar substitute.

Frequently asked questions:
- Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be sweeter.
- How can I make the cake alcohol-free? You can omit the coffee liqueur and use coffee essence or vanilla extract instead.
- How long can the cake be stored? In the refrigerator, the cake can be kept for up to 4-5 days.

Ideal pairings:
This cake pairs perfectly with a freshly brewed cup of coffee or a glass of sweet wine. Additionally, vanilla ice cream alongside a slice of this cake will create an unforgettable dessert.

Nutritional benefits:
This cake, although rich in calories, offers benefits due to its dark chocolate content, which is full of antioxidants. Additionally, the cream used provides a source of calcium and protein.

Enjoy every slice of chocolate cake with coffee liqueur, knowing that you have created something truly special, inspired by a precious friendship! This is more than just a cake; it is a story of taste and emotion!

 Ingredients: Base: 5 eggs, 5 tablespoons flour, 5 tablespoons sugar, 2.5 tablespoons melted butter, 3 tablespoons cocoa, 8 g baking powder. Ganache cream: 200 g dark chocolate, 250 ml liquid cream Meggle. Whipped cream with coffee liqueur and Snickers: 200 ml cream, 5 g gelatin, 2 Snickers bars (the recipe was with Mars, but I wasn't paying attention and bought Snickers), 2 tablespoons powdered sugar, 2 sachets of instant coffee dissolved in a tablespoon of water. Syrup: 100 g sugar, 100 g water, 3 tablespoons coffee liqueur. Glaze: 100 g chocolate, 1 tablespoon butter, 2 tablespoons milk.

 Tags:  chocolate cake