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CHOCOLATE CAKE WITH ESPRESSO

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015

INGREDIENTS

You will require 2 springform cake tins, each 20 cm  in diameter

100g soft butter, plus more for the cake tins
275g of sugar
2 large eggs 
200g of flour
75g of cocoa powder
2 teaspoons of baking powder
125ml of brewed, cooled Jacobs Freeze Dried Instant coffee
125ml of milk
Vanilla Extract

For the buttercream

125g of cold butter, diced
25g of cocoa powder
125g powdered sugar
2-3 tablespoon milk
Good quality dark chocolate for garnishing

Steps

1

Preheat the oven to 180° C. Grease the cake tins and cover the bottom with baking paper. Beat the butter and sugar with a whisk until frothy.

2

Add the eggs, one at a time, mixing each egg thoroughly before adding the next one. Sift the flour, cocoa powder and baking powder into a second bowl. Stir in the cooled coffee, milk and vanilla essence in a third bowl.

3

While stirring, add the flour and the coffee mixture to the butter-egg mixture and mix everything into a smooth dough. Fill the dough into the two cake tins.

4

Bake the cakes at 180° C in the oven until golden brown, approximately 30-35 minutes. The cakes are ready when they spring back to light finger pressure and no more dough sticks to a stick, when placed into the cake. Remove from the oven, allow to cool in the cake tins for a few minutes, then remove and allow to cool on cooling trays. For the butter cream, melt the butter in a saucepan over low heat. Add the cocoa powder and simmer for 1-2 minutes stirring, then remove from heat and let cool slightly.

5

Add the powdered sugar to the cocoa butter and mix thoroughly. Stir in the milk one tablespoon at a time until a smooth, shiny mass has formed, allow to cool (it will thicken). Spread half of the buttercream on to one of the cakes. Put the other cake on top, and spread the rest of the cream on to the second cake. Finally, use a peeler or grater to remove pieces from the chocolate. Garnish the cake with the chocolate shavings.

Store: This cake will remain fresh for 4-5 days, if stored correctly in an airtight container, in a cool, dry place.

 

 

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