Spicy Coffee Chocolate Cake

12 servings

30 minutes

Spicy coffee-chocolate cake is a refined blend of strong espresso, rich cocoa, and spicy ginger. This dessert with deep flavor and velvety texture draws from Russian culinary traditions that value rich aromas and warm spices. Fluffy layers soaked in coffee notes are framed by the creamy sweetness of buttercream with coffee extract, topped off with a generous sprinkle of dark chocolate. This cake is perfect for a cozy evening with a cup of hot drink, and its rich taste enhances the pleasure of every bite. It can be served on holidays or simply enjoyed in the company of loved ones, as it creates an atmosphere of warmth and comfort. Each serving is a harmony of tenderness and spicy depth that awakens taste buds to delight.

Energy value per serving

• Calories: 413.4
• Proteins: 4.5g
• Fats: 20.5g
• Carbohydrates: 53.7g

Ingredients

• Espresso: 85 ml
• Dark chocolate: to taste
• Candied Ginger: to taste
• Chicken egg: 2 pc
• Flour with baking powder: 175 g
• Cocoa powder: 60 g
• Buttermilk: 150 ml
• Coffee extract: 2 tsp
• Baking powder: 0.5 tsp
• Butter: 120 g
• Vegetable oil: 120 ml
• Powdered sugar: 250 g
• Cane sugar: 250 g

Cooking steps

1. Preheat the oven to 180 degrees. Take the butter out of the fridge.

   Required ingredients:

   • Butter: 120 g

2. Grease two 20-centimeter molds with butter and lightly dust the top with flour.

   Required ingredients:

   • Butter: 120 g
   • Flour with baking powder: 175 g

3. Put powdered cane sugar and vegetable oil in a bowl, add eggs, and whisk until the mixture lightens.

   Required ingredients:

   • Cane sugar: 250 g
   • Vegetable oil: 120 ml
   • Chicken egg: 2 pieces

4. Add buttermilk and espresso, mix.

   Required ingredients:

   • Buttermilk: 150 ml
   • Espresso: 85 ml

5. Sift the flour, baking powder, and cocoa powder into a bowl and mix thoroughly.

   Required ingredients:

   • Flour with baking powder: 175 g
   • Baking powder: 0.5 teaspoon
   • Cocoa powder: 60 g

6. Divide the mixture evenly between the molds, smooth it with a spatula, and bake for 20 minutes (until done).

7. Let the cakes cool in the pans for 10 minutes, then remove and cool completely.

8. Sift powdered sugar into a bowl and add finely chopped ginger.

   Required ingredients:

   • Powdered sugar: 250 g
   • Candied Ginger:  to taste

9. In a separate bowl, beat the butter for about 1 minute, gradually adding powdered sugar, ginger, and coffee extract while continuing to beat.

   Required ingredients:

   • Butter: 120 g
   • Powdered sugar: 250 g
   • Candied Ginger:  to taste
   • Coffee extract: 2 teaspoons

10. Spread two-thirds of the mixture on one layer, place the second layer on top, then add the remaining mixture. Sprinkle with coarsely grated chocolate on top.

    Required ingredients:

    • Dark chocolate:  to taste