Cake, Cafe-Choco-Rom

Recipe for Cafe-Choco-Rum Cake

I present to you a delicious and captivating recipe for Cafe-Choco-Rum Cake, a perfect combination of chocolate, coffee, and nuts that will bring a smile to the faces of your loved ones. This recipe is special to me, inspired by a classic recipe but with a personal touch, created to celebrate my daughter Viviana's 4th birthday. Whether you want to celebrate an event or simply indulge yourself, this cake is the perfect choice!

Preparation time: 1 hour
Baking time: 45-50 minutes
Total time: 1 hour and 50 minutes
Number of servings: 12

Ingredients

For the cocoa layers (2 in total):
- 4 eggs
- 150 g sugar
- 50 ml oil
- 50 g dark cocoa
- 2 heaping teaspoons of instant coffee
- 4 tablespoons of flour
- 1 packet of baking powder
- 2 bottles of rum essence

For the nut layer:
- 2 eggs
- 2 tablespoons of sugar
- 1 tablespoon of oil
- 100 g finely ground walnuts
- 2 tablespoons of flour
- 1/2 packet of baking powder
- 1 bottle of rum essence

For the cream:
- 300 g dark chocolate
- 1 heaping teaspoon of instant coffee
- 250 g liquid cream
- 50 g butter

For the syrup:
- 200 g sugar
- 250 ml water
- 1 bottle of rum essence

For decoration:
- whipped cream (stiffly beaten)
- colorful decorations (from Dr. Oetker or others)

Preparation

1. Preparing the cocoa layers:
- Start by separating the eggs. Beat the 4 egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until the mixture becomes firm and doubles in volume.
- Add the yolks, oil, cocoa, instant coffee, rum essence, and sifted flour with baking powder. Gently fold with a spatula to avoid losing air from the mixture.
- Pour the mixture into the detachable mold (26 cm), lined with baking paper, and bake in the preheated oven at 180°C for 25-30 minutes. Check with a toothpick if it is baked inside. Remove and let cool.

2. Preparing the nut layer:
- In a bowl, mix the 2 eggs with the sugar until foamy. Add the oil, rum essence, ground walnuts, and sifted flour with baking powder. Homogenize the mixture.
- Pour the mixture into the same detachable mold lined with baking paper and bake for 15-20 minutes. Let it cool.

3. Preparing the syrup:
- In a saucepan, place the sugar over low heat, adding a few drops of water. Stir constantly until a golden caramel is obtained. Then, add water and let it boil for a few minutes to thicken. Finally, add the rum essence and let cool.

4. Preparing the cream:
- Break the dark chocolate into pieces and place it in a double-bottomed pot over low heat. Add the liquid cream, instant coffee, and butter. Stir continuously until the chocolate melts completely and the mixture becomes smooth. Let it cool, then whip until you get a fluffy cream.

5. Assembling the cake:
- Take the first cocoa layer and generously soak it with the prepared syrup. Add half of the cream, then the nut layer, which should also be soaked. Continue with the remaining cream and finish with the last cocoa layer, which is also soaked.
- Cover the cake with plastic wrap and refrigerate until the next day to set well.

6. Decoration:
- Before serving, whip the liquid cream until it becomes stiff and use it to decorate the cake. You can add colorful sprinkles or grated chocolate for a festive look.

Practical tips

- Calories and nutritional benefits: Whether you are counting calories or not, this cake is a treat. A serving contains approximately 350-400 calories, but it is rich in antioxidants due to the dark chocolate, and the nuts provide healthy fats and proteins.
- Preparation techniques: Make sure all ingredients are at room temperature before you start. This will help achieve a better texture. Also, do not skip the cooling step for the layers, as it will prevent the cream from melting during assembly.
- Possible variations: You can add a bit of vanilla extract to the cream or use white chocolate for a sweet contrast. If you want a gluten-free version, replace the flour with almond flour.

Frequently asked questions

- Can I use milk chocolate instead of dark chocolate?
Yes, but you will need to adjust the amount of sugar in the cream, as milk chocolate is sweeter.

- How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days. It actually tastes better after sitting in the cold!

- What drink pairs best with this cake?
A strong black coffee or an intense espresso are perfect combinations, but a glass of sweet wine would also go wonderfully.

Serving the Cafe-Choco-Rum cake will surely bring smiles and joy, whether for a birthday, a celebration, or just a simple indulgence. With each slice, you will combine flavors and textures that will delight your senses and make your heart vibrate with happiness. Plus, remember, cooking is an art, and every cake you make becomes a story you share with your loved ones. Happy birthday, Viviana!