Sancho cake, coffee and chocolate

8 servings

120 minutes

The 'Sancho' coffee chocolate cake is a refined dessert created for true gourmets. Its name hints at passionate Spanish inspiration. It combines airy vanilla and chocolate layers soaked in rich coffee aroma. The delicate sour cream frosting adds special softness, while cocoa and grated chocolate complete the composition, creating a harmony of flavors. This cake embodies sophistication and depth. It is perfect for festive occasions and cozy evenings with a cup of aromatic coffee. First, you feel the light sweetness of vanilla, then the rich chocolate note unfolds, and the coffee soaking makes the taste multifaceted. This dessert awakens emotions and brings pleasure with every bite. Leave it in the fridge for an hour to let the flavors fully develop and enjoy!

Energy value per serving

• Calories: 791.4
• Proteins: 14.7g
• Fats: 49.7g
• Carbohydrates: 70.5g

Ingredients

• Wheat flour: 180 g
• Sugar: 300 g
• Chicken egg: 6 pc
• Sour cream 33%: 1 kg
• Cocoa powder: 70 g
• Vanilla sugar: 3 tsp
• Dark chocolate: 100 g
• Baking powder: 0.1 tsp
• Natural coffee: 3 tbsp

Cooking steps

1. We prepare the layers. The first layer is white vanilla. Beat 3 eggs at high speed. Gradually, in 3 stages, add 50 grams of sugar and 1 teaspoon of vanilla sugar. Whip until a thick fluffy foam forms. Sift 100 grams of flour with baking powder into the mixture. Gently fold from the bottom up.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 300 g
   • Vanilla sugar: 3 teaspoons
   • Wheat flour: 180 g
   • Baking powder: 0.1 teaspoon

2. Bake in a preheated oven at 180 degrees for 25-30 minutes.

3. We prepare the chocolate sponge. Beat 3 eggs at high speed. Gradually add 50 grams of sugar in 3 stages. Whip until a thick fluffy foam forms. Add 20 grams of cocoa to 80 grams of flour. Mix well. Sift the flour with cocoa into the egg mixture. Gently fold from bottom to top.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 300 g
   • Wheat flour: 180 g
   • Cocoa powder: 70 g

4. Bake in a preheated oven at 180 degrees for 25-30 minutes.

5. We are preparing the cream. Whip the sour cream with the remaining sugar and a teaspoon of vanilla sugar.

   Required ingredients:

   • Sour cream 33%: 1 kg
   • Sugar: 300 g
   • Vanilla sugar: 3 teaspoons

6. Separate 200 grams of whipped sour cream. Add the remaining cocoa to it and whip again for 1-2 minutes.

   Required ingredients:

   • Sour cream 33%: 1 kg
   • Cocoa powder: 70 g

7. We brew coffee in a 250-gram cup.

   Required ingredients:

   • Natural coffee: 3 tablespoons

8. Add 4 teaspoons of sugar to it. Strain.

   Required ingredients:

   • Sugar: 300 g

9. We cut the cooled cakes into cubes.

10. We soak the coffee cubes.

11. In a separate bowl, mix a small amount of cubes with vanilla sour cream.

12. We place it on a plate.

13. On top, we add about 3 tablespoons of sour cream.

14. We level it out and sprinkle with grated chocolate.

    Required ingredients:

    • Dark chocolate: 100 g

15. So we repeat several times until we assemble the whole cake.

16. Put in the refrigerator for 1 hour.

17. Cover the cake with cocoa cream.

    Required ingredients:

    • Sour cream 33%: 1 kg
    • Cocoa powder: 70 g

18. We level the cake and decorate it.