This rich and indulgent chocolate cake is layered with a luscious coffee cream, making it a perfect dessert for chocolate and coffee lovers alike. It’s a decadent treat that melts in your mouth!
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours
Ingredients:
For the Cake:
- Eggs: 2
- Salt: a pinch
- Vanilla sugar: 8 grams
- Granulated sugar: 100 grams (5 tbsp)
- Vegetable oil: 50 ml (5 tbsp)
- Milk: 70 ml (5 tbsp)
- Flour: 100 grams (5 tbsp)
- Cocoa powder: 30 grams (3 tbsp)
- Baking powder: 7 grams (1 tsp)
For the Coffee Cream:
- Milk: 150 ml
- Instant coffee: 1 tbsp
- Sugar: 100 grams (about ½ cup)
- Vanilla sugar: 8 grams
- Cornstarch: 50 grams
- Cocoa powder: 20 grams
- Milk: 500 ml (2 cups)
- Butter: 20 grams
- Dark chocolate: 40 grams
For the Chocolate Ganache:
- Dark chocolate: 140 grams
- Hot milk: 70 ml
For Garnishing:
- Chocolate vermicelli or chocolate shavings
Directions:
Step 1: Prepare the Cake
- Preheat your oven to 170°C (340°F).
- In a bowl, whisk together 2 eggs, a pinch of salt, 8 grams of vanilla sugar, and 100 grams of granulated sugar until light and frothy.
- Add 50 ml of oil and 70 ml of milk to the mixture, and whisk until combined.
- Sift in 100 grams of flour, 30 grams of cocoa powder, and 7 grams of baking powder. Stir until you get a smooth batter.
- Pour the batter into a 26 cm round cake pan lined with parchment paper.
- Bake in the preheated oven for about 15 minutes or until a toothpick comes out clean.
- Let the cake cool completely before adding the cream.
Step 2: Make the Coffee Cream
- In a small bowl, dissolve 1 tablespoon of instant coffee in 150 ml of milk. Set aside.
- In a saucepan, mix 100 grams of sugar, 8 grams of vanilla sugar, 50 grams of cornstarch, and 20 grams of cocoa powder.
- Gradually add 500 ml of milk, stirring continuously to avoid lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a smooth custard-like consistency.
- Remove from heat and stir in 20 grams of butter and 40 grams of dark chocolate until melted and fully combined.
- Pour the coffee-infused milk into the cream mixture and whisk thoroughly.
- Let the coffee cream cool, stirring occasionally to prevent a skin from forming.
Step 3: Prepare the Chocolate Ganache
- In a heatproof bowl, melt 140 grams of dark chocolate. Pour in 70 ml of hot milk and whisk until smooth and shiny.
- Allow the ganache to cool to a pourable consistency.
Step 4: Assemble the Cake
- Once the cake has cooled, carefully cut it in half horizontally to create two layers.
- Spread the coffee cream evenly between the two layers of the cake.
- Pour the chocolate ganache over the top of the cake, letting it drip over the sides for a smooth, glossy finish.
- Garnish with chocolate vermicelli or chocolate shavings.
- Chill the cake in the refrigerator for about an hour before serving.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair it with a strong cup of espresso for a true coffee and chocolate experience.
Cooking Tips:
- Make sure the cake is completely cool before spreading the cream to avoid melting.
- To make the ganache extra glossy, whisk in a teaspoon of honey or corn syrup.
- For added texture, you can sprinkle chopped nuts between the cake layers.
Nutritional Benefits:
- This dessert offers a rich source of antioxidants from dark chocolate and cocoa.
- It also provides a good amount of calcium from the milk and butter used in the cream.
Storage:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the cake without the ganache for up to a month.
Frequently Asked Questions (FAQ):
- Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it suitable for gluten-sensitive individuals.
- Can I use decaf coffee for the cream? Yes, decaffeinated coffee can be used without altering the flavor much.
- What can I use instead of dark chocolate? You can use milk chocolate, but the cake will be sweeter and less intense in flavor.
- Can I add nuts to the cake? Absolutely! Adding chopped hazelnuts or almonds to the batter or between the layers would add a nice crunch.
- Is there a substitute for crème fraîche in the filling? You can use sour cream or plain Greek yogurt for a similar texture and flavor.
- How can I prevent the ganache from hardening too much? Be sure to let the ganache cool before pouring it over the cake, but not too long that it becomes solid. It should be slightly runny.
- Can I replace cocoa powder with melted chocolate in the batter? Yes, you can substitute it, but you’ll need to adjust the fat content (reduce the oil) to balance the moisture.
- Can I make this cake ahead of time? Yes, you can make the cake a day ahead, but it’s best to add the ganache just before serving for a fresh look.
- What’s the best way to slice the cake without making a mess? Use a sharp knife dipped in hot water, wiping it between cuts for clean, smooth slices.
- How do I prevent the cake from sticking to the pan? Line the bottom of the pan with parchment paper and grease the sides with butter or non-stick spray.