Chocolate cake with coffee cream Recipe

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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…

Chocolate cake with coffee cream on a plate

Ingredients
How to make
Tips
Recipe FAQs
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Chocolate cake with coffee cream
Nutrition facts

INGREDIENTS FOR CHOCOLATE CAKE WITH COFFEE CREAM

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.

RECIPE TIPS

Some tips to make a cake rise:
1. Add leavening agents like baking powder and baking soda to the cake.
2. Ensure that ingredients like eggs and dairy are at room temperature.
3. Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise.
4. Choosing the correct pan size is also important.

FREQUENTLY ASKED QUESTIONS

How long does chocolate cake last?

If it's a simple chocolate cake, it can last for around 2 to 4 days at room temperature in a tightly closed container or wrapped in plastic wrap.
If it is a chocolate cake that has, for example, butter or chocolate cream frosting, the shelf life can vary between 1 and 2 days, at room temperature.
If the cake has butter or chocolate cream frosting, we recommend storing the cake in the fridge.

Where to store this cake?

We recommend to store the cake in the fridge. If you store the cake in a serving dish, cover it with plastic wrap or with aluminium foil.
You can also cut the cake into slices and store it in a airtight cake container.

Chocolate cake with coffee cream

5.00 from 3 reviews

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Category:Breakfast, Cakes, Chocolate, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Intermediate

Servings: 14 slices

Prep Time:30 m

Cook Time:40 m

Total Time:1:10 h

Ingredients

For the cake:

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

For the cream:

75 ml (1/3 cup) strong coffee
125 grams (1/2 cup) butter
150 grams (1 cup) powdered sugar
2 egg yolks

Directions

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).