If you want to prepare a special snack for your friends, this delicious chocolate cake with coffee cream is perfect for the occasion! They will love the fusion of the chocolate with the creamy coffee cover…
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Dark chocolate
● Butter
● All-purpose flour
● Granulated sugar
● Milk
● Orange zest
● Eggs
● Baking powder
● Cinnamon powder
● Strong coffee
● Powdered sugar
● Egg yolks
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHOCOLATE CAKE WITH COFFEE CREAM
Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with margarine and dust with some flour.
Step 2: In a bowl, add the chocolate broken into pieces and the butter. Melt in the microwave. Remove from microwave and mix with a fork until obtain a creamy mixture.
Step 3: Beat the eggs, the sugar and the orange zest until obtain a homogeneous mixture. Add the chocolate, the milk and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a homogeneous mixture.
Step 4: Pour the mixture into the prepared pan and bake for about 40 to 45 minutes.
Step 5: Turn off the oven, unmold the cake onto a plate and let cool to room temperature.
Step 6:
For the cream: Beat the egg yolks, the butter and the coffee until a homogeneous mixture. Add the powdered sugar and beat until obtain a creamy mixture.
Step 7: Spread with a spatula the cream over the cake, garnish with cinnamon powder and serve the cake preferably cold.
TIPS FOR CHOCOLATE CAKE WITH COFFEE CREAM
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Chocolate cake with coffee cream
If you want to prepare a special snack for your friends, this delicious chocolate cake with coffee cream is perfect for the occasion! They will love the fusion of the chocolate with the creamy coffee cover…
5.00 from 1 reviews
- 100 grams (3 1/2 ounces) dark chocolate
- 50 grams (1/4 cup) butter
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (2/3 cup) granulated sugar
- 100 ml (1/2 cup) milk
- Zest of one orange
- 5 eggs
- 1 teaspoon baking powder
- Cinnamon powder for garnish
- 75 ml (1/3 cup) strong coffee
- 125 grams (1/2 cup) butter
- 150 grams (1 cup) powdered sugar
- 2 egg yolks
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (22 x 7 centimeters (8 2/3 x 2 3/4 inches)) with margarine and dust with some flour. - In a bowl, add the chocolate broken into pieces and the butter. Melt in the microwave. Remove from microwave and mix with a fork until obtain a creamy mixture.
- In an electric mixer, beat on medium speed the eggs, the sugar and the orange zest until obtain a homogeneous mixture. Add the chocolate, the milk and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
- Turn off the oven, unmold the cake onto a plate and let cool to room temperature.
- For the cream:
In an electric mixer, beat on medium speed the egg yolks, the butter and the coffee until a homogeneous mixture. Reduce the mixer speed to low, add the powdered sugar and beat until obtain a creamy mixture. - Spread with a spatula the cream over the cake, garnish with cinnamon powder and serve the cake preferably cold (store the cake in the fridge).
Ingredients
For the cake:
For the cream:
