Chocolate-coffee cake
4 servings
60 minutes
Chocolate-coffee cake is a true delight for lovers of deep, rich flavors. Its roots trace back to American cuisine, where chocolate and coffee have always been inseparable companions of desserts. This cake combines the tenderness and lightness of the batter with vibrant notes of cocoa and natural coffee, creating a harmony of taste. Nuts add a savory touch and a slight crunch, making the texture more interesting. Such a cake would be an ideal complement to morning coffee, warm evening tea gatherings, or an exquisite dessert for guests. Its preparation does not require complex techniques, and the result will impress even the most discerning gourmets.
1
Preheat the oven to 180 degrees. Grease the pan with oil and line it with baking paper.
2
Whisk the eggs with sugar until the volume doubles. Heat the milk, add cocoa and coffee. Remove from heat when dry ingredients dissolve. Add room temperature butter cut into pieces to the egg mixture. Whisk.
- Chicken egg: 1 piece
- Sugar: 190 g
- Butter: 150 g
- Milk: 100 ml
- Cocoa powder: 15 g
- Ground coffee: 1 teaspoon
3
Add the milk mixture to the eggs. Sift the flour with the baking powder into the dough, gently mixing with a spatula. Chop the nuts, add to the dough, and mix.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Nuts: 100 g
4
Pour the batter into the mold and bake for 45 minutes. Check the cake's readiness with a wooden skewer. If the stick comes out dry, the cake is ready.
