In a medium-sized saucepan, we start by mixing the milk with sugar, cocoa powder, and instant coffee. This combination will not only provide a delicious base for our cake, but it will also add an intense chocolate flavor and coffee aroma. We place the saucepan over medium heat and patiently wait for it to reach boiling point. Once the mixture starts to boil, we reduce the heat and let it simmer on low for 2-3 minutes, stirring constantly until the texture becomes thicker, similar to thinner sour cream. This step is essential to achieve a rich and delicious cream, and the smell that will spread in the kitchen will be simply irresistible.
After we have obtained the cocoa cream, we set it aside and continue to stir, allowing it to cool slightly until it becomes warm. In a separate bowl, we cut the butter into cubes and cream it with a pinch of salt to enhance its flavor. Then, we start adding the butter to the cocoa cream, tablespoon by tablespoon, ensuring that each portion is fully incorporated before adding the next. This will create a velvety and rich texture, perfect for our cake.
Once the butter is fully incorporated, we add the egg yolks, which will contribute to the creaminess of the cake, followed by the flavored rum. Then, we sift the flour together with the baking powder to avoid lumps and to achieve a fluffy cake. We gently mix until the dry ingredients are perfectly combined with the wet ones. Finally, we fold in the whipped egg whites with vanilla sugar, adding volume and airiness to the mixture.
We prepare a round baking pan, which we line with oil and flour to prevent the cake from sticking. We carefully pour the obtained mixture into the pan and place it in the preheated oven. We let the cake bake for about 45 minutes, but it is essential to do the toothpick test to ensure that it is baked evenly. After the cake has completely cooled, we can slice it and enjoy, savoring each delicious bite. This cake is not just a dessert, but a true indulgence for the taste buds!
After we have obtained the cocoa cream, we set it aside and continue to stir, allowing it to cool slightly until it becomes warm. In a separate bowl, we cut the butter into cubes and cream it with a pinch of salt to enhance its flavor. Then, we start adding the butter to the cocoa cream, tablespoon by tablespoon, ensuring that each portion is fully incorporated before adding the next. This will create a velvety and rich texture, perfect for our cake.
Once the butter is fully incorporated, we add the egg yolks, which will contribute to the creaminess of the cake, followed by the flavored rum. Then, we sift the flour together with the baking powder to avoid lumps and to achieve a fluffy cake. We gently mix until the dry ingredients are perfectly combined with the wet ones. Finally, we fold in the whipped egg whites with vanilla sugar, adding volume and airiness to the mixture.
We prepare a round baking pan, which we line with oil and flour to prevent the cake from sticking. We carefully pour the obtained mixture into the pan and place it in the preheated oven. We let the cake bake for about 45 minutes, but it is essential to do the toothpick test to ensure that it is baked evenly. After the cake has completely cooled, we can slice it and enjoy, savoring each delicious bite. This cake is not just a dessert, but a true indulgence for the taste buds!
Ingredients
300 g flour, 5 eggs, 300 g sugar, 200 g butter, 150 ml milk, 4 tablespoons cocoa, 1 and a half teaspoons instant coffee, 2 tablespoons rum, 2 packets vanilla sugar, 1 sachet baking powder, a pinch of salt