Chocolate coffee cake

Dessert

How to make a delicious Chocolate Coffee Cake with two kinds of cream recipe at home.

Bisquick:
Hot freshly brewed coffee – 255ml.
Flour – 200 gr.
Cocoa powder – 150 gr.
Soda – 1,5 tsp.
Baking powder – 2 gr.
Salt – a pinch
Egg – 1.5 pcs./ 60 gr.
Sunflower oil – 110 ml.
Sugar – 470 gr.
Buttermilk – 255 gr.
Vanilla extract – 1 tsp.
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Chocolate cream:
Dark chocolate 58% – 325 gr.
Butter – 24 gr.
Whole milk – 230 ml.
Cream 33% – 350 ml.
Egg yolk – 9 units.
Sugar – 75 gr.
Corn starch – 2 teaspoon.
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Coffee cream:
Egg yolks – 3 pcs.
Sugar – 75 gr.
Vanilla extract – 1 tsp.
Instant coffee – 1 tsp.
Butter – 170g, room temperature
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Filling:
Freshly brewed coffee – 80 ml.
Sugar – 15g.
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Chocolate glaze:
Dark chocolate 63% – 65 gr.
Cream 33% – 75 ml.
Honey – 20 gr.
Butter – 25 gr.

Ingredients
How to cook chocolate coffee cake recipe step by step

  1. Preheat oven to 175C, line three 18 cm tins with parchment, butter the edges and lightly sprinkle with cocoa.
  2. Sift the flour and mix with the cocoa, baking soda, baking powder and salt.
  3. In a separate bowl whisk together the eggs, sunflower oil and sugar until smooth for 1 minute on high speed.
  4. Add the hot coffee and continue to whisk until well blended. The coffee will help dissolve the sugar, but it shouldn’t be so hot that the eggs will boil – which is why it’s important to keep whisking while adding the coffee.
  5. Add the buttermilk and vanilla extract and whisk together for another 1 minute.
  6. Then pour in the dry ingredient mixture and mix with a spatula for about 30 seconds until smooth.
  7. Divide the batter evenly among the prepared molds and bake for 35-37 minutes in the center of the oven, checking readiness with a toothpick. Remove from the oven and allow to cool to room temperature. Wrap in clingfilm and place in the fridge overnight.
  8. To make the chocolate cream, chop the chocolate in a heatproof bowl along with the butter.
  9. Mix the milk and cream and heat in a saucepan with a thick bottom.
  10. Mix sugar and starch, add 5 tablespoons of milk and cream mixture, stir to make sure there are no lumps.
    1. Add the egg yolks and whisk until frothy.
    1. When the milk and cream mixture is boiling, we pour it in a thin stream into the egg-starch mixture, stirring all the time so that the eggs do not boil. After the two mixtures have combined, return them back to the pot.
  11. Cook over low heat, stirring constantly, until thickened and 82C.
  12. Immediately remove from heat and pour through a sieve into a bowl with the butter and chocolate.
  13. Leave for a minute, then stir until homogeneous and smooth.
  14. Cover with clingfilm and leave in the fridge overnight.
  15. To make the coffee cream, put the yolks in a heatproof container, add sugar to them and immediately begin to whip until foamy.
  16. Add the vanilla extract and instant coffee, continuing to whisk. The coffee granules will dissolve later.
  17. Place the bowl in a water bath and heat, stirring with a silicone spatula and cleaning the sides of the bowl until the sugar has dissolved.
  18. Heat the mixture to 71C to make the cream safe from salmonella, then remove from the water bath and whisk until thickened. The mixture should fall off the spatula in a ribbon and cool to room temperature.
  19. Beat the butter with a mixer for about 5 minutes on high speed.
  20. Continuing to whisk, add 1 tablespoon of butter, kneading well after each addition. Once all the butter has been added, whisk for another 2 minutes.
  21. This cream is stored in an airtight container in the refrigerator for up to 1 week. Before using, the chilled cream should be allowed to warm to room temperature until it becomes softer. If it splits, it should be whipped until combined.
  22. To make the custard, mix hot coffee and sugar, then let cool to room temperature.
  23. To assemble the cake, soak the first layer with about half of the impregnation, then cover with a layer of chocolate cream, about 180 grams, top with a layer of coffee cream, about 130 grams.
  24. Cover with the next biscuit, soaking it with the remaining half of the cream. Repeat the application of two layers of cream, cover with the third cake.
  25. Cover the entire cake with a layer of chocolate cream, saving some for decoration. Take it to the fridge for 1 hour.