This decadent Chocolate Cake with Coffee-Cocoa Cream is the perfect treat for chocolate lovers. A soft, moist chocolate cake is topped with a rich, velvety cream made from cocoa, coffee, and dark chocolate. The combination of the cake’s fluffiness and the cream’s depth of flavor makes this dessert irresistible. It’s simple to make and perfect for any occasion, from a family gathering to a special celebration.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients:
For the Cake:
- 3 eggs
- 150g sugar
- 8g vanilla sugar
- A pinch of salt
- 120ml oil
- 150ml milk
- 230g flour
- 20g cocoa powder
- 15g baking powder
For the Cream:
- 100ml milk
- 1 tsp instant coffee
- 1 tsp cocoa powder
- 60g sugar
- 25g cornstarch
- 20g cocoa powder
- 250ml milk
- 100g dark chocolate
- 30g butter
- Chocolate vermicelli for garnish
Directions:
- Prepare the Cake:
- Preheat your oven to 180°C (350°F).
- In a large bowl, beat together the eggs, sugar, vanilla sugar, and a pinch of salt until light and fluffy.
- Add the oil, milk, and sifted flour, cocoa powder, and baking powder. Mix everything together until smooth and well combined.
- Pour the batter into a greased baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool completely.
- Prepare the Cream:
- In a medium saucepan, combine 100ml of milk, instant coffee, cocoa powder, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
- Add the remaining 250ml of milk and continue to stir until the cream reaches your desired thickness.
- Remove from heat and add the dark chocolate and butter, stirring until smooth and well combined.
- Let the cream cool to room temperature.
- Assemble the Cake:
- Once the cake has cooled, spread the prepared cream evenly over the top.
- Garnish with chocolate vermicelli for an extra touch of sweetness and texture.
- Allow the cake to set for about 30 minutes before serving.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Pair with a cup of freshly brewed coffee for a delightful dessert experience.
- Top with fresh berries like raspberries or strawberries for a fruity twist.
- Serve alongside a rich chocolate sauce for those who love extra sweetness.
- Enjoy with a dollop of whipped cream for a luxurious dessert.
Cooking Tips:
- Make sure to sift the dry ingredients (flour, cocoa powder, and baking powder) to ensure a smooth, lump-free batter.
- If you prefer a stronger coffee flavor, increase the amount of instant coffee in the cream.
- For an even richer cream, use bittersweet dark chocolate.
- Allow the cake to cool completely before adding the cream to prevent it from melting.
- Store leftovers in an airtight container to keep the cake fresh.
Nutritional Benefits:
- This cake is a good source of energy and contains antioxidants from cocoa and dark chocolate.
- The eggs provide protein, and the milk adds calcium.
- Dark chocolate is known for its heart-healthy properties due to its flavonoid content.
Dietary Information:
- Vegetarian
- Can be made gluten-free by substituting with gluten-free flour
- Contains dairy and eggs
Nutritional Facts (per serving):
- Calories: 250-300
- Protein: 4g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 2g
- Sugar: 20g
Storage:
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- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, keep the cake in the refrigerator for up to 5 days.
- You can also freeze the cake (without the cream) for up to 2 months. Just thaw and top with fresh cream before serving.
Why You’ll Love This Recipe:
This chocolate cake is incredibly rich and moist with a luxurious cream topping. The coffee and cocoa combination in the cream adds depth and complexity to the dessert. It’s easy to prepare, and the addition of dark chocolate gives it a sophisticated flavor that will impress your guests. Whether you’re a chocolate lover or just looking for a new dessert to try, this recipe will quickly become a favorite.
Conclusion:
This Chocolate Cake with Coffee-Cocoa Cream is a treat you won’t soon forget. It’s the perfect dessert for special occasions or simply a sweet indulgence. The rich flavors of cocoa and coffee, combined with the creamy texture, create an irresistible dessert. Everyone will love this indulgent, yet easy-to-make cake.
Frequently Asked Questions:
- Can I use milk chocolate instead of dark chocolate for the cream?
Yes, you can, but it will change the flavor slightly. Milk chocolate will make the cream sweeter. - Can I make this cake gluten-free?
Yes, simply replace the flour with a gluten-free flour blend. - How can I make the cream thicker?
You can add a bit more cornstarch or cook it a little longer to thicken it up. - Can I freeze this cake?
Yes, you can freeze the cake (without the cream) for up to 2 months. Thaw before serving. - Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour for a different twist. - How long does this cake stay fresh?
It will stay fresh for up to 3 days at room temperature and up to 5 days in the fridge. - Can I make the cream ahead of time?
Yes, you can prepare the cream in advance and store it in the fridge until you’re ready to assemble the cake. - Can I add other toppings besides chocolate vermicelli?
Yes, fresh berries or a drizzle of chocolate sauce would be great alternatives. - How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. - Can I use a different type of milk?
Yes, you can use any milk of your choice, such as almond or oat milk.