Chocolate cake with coffee
12 servings
70 minutes
Chocolate cake with coffee is a harmony of rich chocolate flavor and delicate coffee notes, creating a unique balance of sweetness and bitterness. This recipe embodies the best traditions of desserts, combining airy sponge cake, velvety coffee cream, and the lightness of whipped cream. The history of such combinations goes back to European pastry culture, where chocolate and coffee have always been considered ideal partners. This cake is perfect for festive occasions and cozy evenings, offering pleasure in every bite. The espresso-based cream adds sophistication while the delicate texture makes each layer special. It can be served with a cup of freshly brewed coffee to enhance the depth of flavors. This dessert is for true connoisseurs capable of captivating even the most demanding gourmets.
1
Whisk the eggs, adding sugar and water.
- Chicken egg: 3 pieces
- Sugar: 200 g
2
Mix flour, starch, baking powder, and cocoa. Sift over the egg mixture and fold from bottom to top.
- Wheat flour: 60 g
- Potato starch: 40 g
- Baking powder (raising agent): 0.5 teaspoon
- Cocoa powder: 2 tablespoons
3
Line the bottom of the mold with paper. Pour in the sponge mixture and bake for 20 minutes at 175 degrees. Remove from the mold and cool.
4
Soak the gelatin in cold water. Stir it into hot espresso until dissolved, then cool.
- Gelatin: 8 g
- Black coffee: 50 g
5
Whip the cream with sugar. Set aside 6 tablespoons of the cream mixture for decoration. Mix the gelatin and espresso mixture with the remaining cream.
- Cream: 600 ml
- Sugar: 200 g
6
Cut the chocolate cake into 2.
7
Spread plum mousse on the bottom layer. Top with half of the coffee cream.
8
Cover with the second layer. Spread the remaining cream on the cake. Decorate with the reserved 6 tablespoons of cream.
