Chocolate and coffee cake

Chocolate and Coffee Cake: A Delicacy for the Soul

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Who doesn’t love chocolate? This chocolate and coffee cake recipe is a true delight for the taste buds. A quick and easy dessert, perfect for any occasion, this cake combines the tempting flavors of chocolate and coffee in an irresistible combination. Let’s embark together on the preparation of this treat!

A Brief Story

Chocolate cake is a dessert that has gained popularity worldwide, often associated with moments of celebration and joy. The addition of coffee intensifies the flavors of the chocolate, turning each slice into a decadent experience. This recipe blends tradition with innovation, offering a modern twist on a classic that is sure to impress anyone who tastes it.

Ingredients

Base:
- 5 eggs
- 5 tablespoons of flour
- 5 tablespoons of sugar
- 2 tablespoons of oil
- 50 g finely grated white chocolate
- Vanilla essence (to taste)
- 1/2 packet of baking powder

Filling:
- 300 g chocolate (dark, milk, or bittersweet, according to preference)
- 300 ml liquid cream
- 150 g butter (at room temperature)
- 1 tablespoon instant coffee (or instant coffee)

Necessary Utensils
- Large baking tray (or a 30x40 cm tray)
- Mixer
- Large bowl for the filling
- Spatula
- Baking paper

Step-by-Step Instructions

Preparing the Base

1. Preparing the ingredients: Ensure all ingredients are at room temperature. This will help the batter to homogenize better. Preheat the oven to 180°C.

2. Whip the egg whites: In a large bowl, add the egg whites and a pinch of salt. Using the mixer, beat the egg whites until foamy. This step is essential for achieving a fluffy base.

3. Add the sugar: Continue mixing and gradually add the sugar, beating until a stiff and shiny foam is obtained. Test if the sugar has completely dissolved by rubbing a little foam between your fingers. If you don’t feel any granules, it’s ready.

4. Incorporate the yolks: In another bowl, mix the yolks with the oil and vanilla essence. Then, add this mixture over the egg white foam, gently folding with a spatula.

5. Add the dry ingredients: Sift the flour together with the baking powder and grated white chocolate. Start to gently fold the dry ingredients into the wet mixture, being careful not to deflate the batter.

6. Baking: Pour the mixture into the prepared tray lined with baking paper. Bake in the preheated oven for 20-25 minutes. Perform the toothpick test: if it comes out clean, the base is ready. Let it cool in the tray.

Preparing the Filling

1. Melting the chocolate: In a saucepan, add the chocolate and liquid cream. Heat over low heat, stirring constantly, until the chocolate is completely melted. It is important not to boil the mixture.

2. Add the butter: Once the chocolate has melted, remove the pot from the heat and add the butter. Mix well until completely incorporated.

3. Cooling the filling: Place the filling in the freezer for about 30 minutes. This is an important trick, as it allows the filling to thicken, making it easier to whip.

4. Whip the filling: After it has cooled, transfer the filling to a large bowl. Add the instant coffee and use the mixer to whip the filling until it becomes fluffy and airy.

Assembling the Cake

1. Cutting the base: Once the base has completely cooled, cut it into 4 equal strips. Make sure to use a sharp knife for clean cuts.

2. Filling the strips: Take each strip of the base and spread more than half of the filling on it. You can use a spatula to evenly distribute the filling.

3. Assembling the cake: Arrange the filled strips on a platter in the desired spiral to create an artistic look. Then, use the remaining filling to frost the top and sides of the cake.

4. Decorating: Use your imagination to decorate the cake. You can add grated chocolate, coffee beans, or even some fresh fruit for a flavor contrast.

5. Final cooling: Refrigerate the cake to set, preferably until the next day. This step is essential to allow the flavors to meld and to achieve the perfect texture.

Serving Suggestions

The chocolate and coffee cake pairs wonderfully with a glass of cold milk or a cup of freshly brewed coffee. You can also serve it alongside vanilla ice cream or a caramel sauce for a delicious contrast.

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the cake will be sweeter.

2. How can I make the cake without coffee?
You can omit the instant coffee if you don’t like coffee or want a milder version. The cake will still be delicious!

3. How long does the cake last?
The cake keeps well in the refrigerator for 4-5 days, covered, to avoid drying out.

Nutritional Benefits

This cake offers a combination of carbohydrates, healthy fats from butter, and proteins from eggs, making it an indulgent yet energizing choice. However, considering the sugar and fat content, it is best consumed in moderation.

Possible Variations

- Fruit cake: Add berries between the strips of the base for a fresh touch.
- Orange-flavored cake: Replace the vanilla essence with orange essence for a fruity aroma.
- Gluten-free cake: You can use almond flour or rice flour for a gluten-free version.

This chocolate and coffee cake is not just a dessert but an experience that will delight your senses. I wish you great success in making it and, regardless of the occasion, may it bring you joy and unforgettable moments with your loved ones! Enjoy!