Chocolate cake with dark chocolate and coffee
I have made this cake several times for occasions when I wanted something substantial and a bit different from the usual chocolate desserts. It has a clear taste of coffee and dark chocolate, without being too sweet. The good thing is that it doesn’t require complicated techniques, just a little attention to temperatures and cooling. The recipe has two stages – the base and the glaze – both quite straightforward if you follow the steps. Quick Info Total time: about 1 hour + cooling Preparation time: 25 minutes Baking time: 20 minutes Servings: 12 Difficulty: medium Type: occasion cake, for special days or when you feel like a more serious dessert Ingredients For the base: 120 g dark chocolate 200 g soft butter 75 ml warm water 5 teaspoons instant espresso coffee (decaffeinated or regular) 150 g flour 1 tablespoon cocoa 1/2 teaspoon baking powder a pinch of salt 5 eggs 375 g brown sugar For the glaze: 200 ml heavy cream (whipping cream, liquid) 125 g brown sugar 1 teaspoon instant coffee Preparation method 1. Prepare the chocolate and coffee Break the chocolate into pieces and place it with the butter in a tall pot over low heat. Let it melt, stirring occasionally. Once melted, remove from heat and let the mixture cool. Dissolve the 5 teaspoons of instant coffee in 75 ml of hot water. Mix well and let it cool. 2. Prepare the dry ingredients Sift the flour together with cocoa, baking powder, and salt to avoid lumps. Set the mixture aside. 3. Eggs and sugar Break the eggs into a large bowl. Add the brown sugar and beat with a mixer or whisk for a few minutes until the mixture becomes lighter and creamy. There’s no need to overbeat, but it shouldn’t just be mixed. 4. Mix the base When the butter and chocolate have cooled, add them to the eggs and sugar. Mix well. Also add the cooled coffee, and mix again. Gradually incorporate the sifted flour, cocoa, baking powder, and salt mixture. I prefer to add in 2-3 batches, mixing after each, to avoid lumps and not lose volume. 5. Baking Line a baking tray with parchment paper (the size is not mentioned, but it fits in a tray of about 22x30 cm). Pour in the batter and level it gently. Place in a preheated oven at 180°C. Bake for about 20 minutes. The base should be firm to the touch but not dry. If you press lightly with your finger, it shouldn’t leave a deep mark. Remove the tray from the oven and let the base cool in the tray. 6. Coffee glaze Pour the cream into a small pot, add the brown sugar and teaspoon of instant coffee. Place over low heat and let it simmer gently, stirring occasionally, for about 5 minutes. The glaze will thicken as it simmers, but don’t leave it unattended, as it can catch fire or caramelize too much. Once you have the desired texture (about like a thinner cream while hot, it will thicken when cooled), turn off the heat and let the glaze reach room temperature. 7. Assembly Once the base has completely cooled, spread the glaze with a spatula over the entire surface. You can smooth it out as much as you want or leave a bit of waves, depending on your preference. For cutting, use a thin knife dipped briefly in hot water. Glide the blade, don’t press too hard – the cake is dense and has a pleasant texture, so it doesn’t crumble easily. Why I make the recipe often It’s a cake you can make ahead of time. It keeps well in the fridge, and the taste of coffee and chocolate is clear without being overwhelming. It doesn’t need extra decoration. It works just as well for birthdays, afternoon coffee, or as a dessert for guests. Tips and variations Tips - It’s important to let both the base and the glaze cool well before assembly; otherwise, the glaze will become too soft. - If the chocolate and butter melt too quickly or the mixture curdles, you can try stirring constantly and keeping the heat very low. - The coffee used must be completely dissolved in water, so there are no granules left in the base or glaze. Substitutions - You can use any type of instant coffee, including decaffeinated or regular. - Dark chocolate can be replaced with milk chocolate, but the taste will be sweeter and less intense. - Brown sugar in the base or glaze can be replaced with white sugar, but it will slightly change the flavor. Variations - You can add chopped nuts to the base if you want texture. - For a more festive version, you can sprinkle sea salt flakes on top of the glaze after it has cooled a bit. - If you want to serve it as a cake, you can cut the base in half and put some of the glaze in the middle. Serving ideas - It can be served with a dollop of whipped cream or vanilla ice cream on the side. - It’s good and simple, with coffee or as a dessert for a more elaborate meal. Frequently asked questions 1. Can I use filter coffee instead of instant coffee? No, instant coffee is more concentrated and doesn’t add extra liquid. If you use filter coffee, the cake will have a milder coffee flavor and the consistency will be different. 2. Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be sweeter and have a less intense chocolate flavor. I recommend reducing the sugar a bit if you do this. 3. My base came out too dense or wet. What should I do? If the base is too dense, it’s usually due to underbaking or overmixing after adding the flour. Make sure not to exceed the mixing time and bake at the correct temperature. 4. Can I make the cake a day in advance? Yes, the cake keeps well in the fridge and actually cuts better after sitting overnight. 5. The glaze turned out too liquid. What can I do? Let it simmer a bit longer over low heat or put it in the fridge – it will thicken as it cools. Nutritional values (estimated, per serving out of 12) Approximately 350-400 kcal, 6 g protein, 25 g fat, 30 g carbohydrates. Being a cake with butter, chocolate, and sugar, it is quite substantial. Values are approximate, depending on the exact type of ingredients used. Storage and reheating The cake keeps well in the fridge, covered, for up to 3-4 days. It can be consumed cold or at room temperature. I do not recommend reheating, as the glaze may separate. However, if you want to serve it slightly warm, leave it for 10-15 minutes on the kitchen counter before cutting.
Preparation
In a tall pot on the stove, put the butter and chocolate and melt them, then let them cool. This can also be done in the microwave. Dissolve the coffee in hot water and let it cool. Preheat the oven to 180 degrees Celsius. Sift the flour and mix it with cocoa powder, baking powder, and salt, then set it aside. In a bowl, crack the eggs and beat them with sugar for a few minutes until the mixture is creamy and fluffy. Incorporate the cold butter and the chocolate mixture and mix. Also add the cold coffee. Gradually add the flour mixture (the one we made earlier) and continue mixing until you reach a dough consistency. In a baking tray, place parchment paper and add the dough. Bake for about 20 minutes, remove it, and let it cool in the same tray. Now we prepare the glaze. In a pot on the stove, combine the cream, brown sugar, and a teaspoon of coffee, then mix and let it boil for about 5 minutes (the longer it boils, the thicker it will become). Let it cool, and that’s the preparation of the glaze. Once cooled, spread it over the cake using a spatula. Try to smooth it out nicely. After it cools, cut it without lifting the knife, just by sliding it, and it's better if you warm it up a bit. See the recipe step by step in images here.
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