101RECIPES: Black coffee cake
If you are a lover of coffee and chocolate, you can’t afford not to try this delicious recipe for black coffee cake! With a base of bitter cocoa and a cup of ristretto coffee, this cake is the perfect balance of intense and delicate flavours. To top it all off, the chocolate chip decoration will make your cake irresistible.
But there’s even more! To make this cake even more special, we recommend cutting it into layers and filling it with a delicate rum-flavoured coffee cream.
- 200 g of 00 flour
- 200 g of sugar
- 120 g of butter
- 80 g of bitter cocoa powder
- 4 eggs
- 1 sachet of baking powder
- 1 cup of ristretto coffee
- a pinch of salt
For the filling:
- 250 g mascarpone
- ½ shot of rum
- 1 tablespoon ground coffee
- 1 cup of espresso coffee
- 40 g of powdered sugar
- dark chocolate chips to taste.
Start by preheating the oven to 180°C and greasing and flouring a hinged cake mould, 22 cm in diameter.
Take a bowl and sift the flour, cocoa and baking powder, adding a pinch of salt and mixing well.
In another bowl, beat the soft butter together with the sugar until smooth. Add the eggs, one at a time, mixing well after each addition.
At this point, gradually add the dry ingredients (flour, cocoa, and baking powder) to the butter and sugar mixture, alternating with the ristretto coffee. Mix well until the mixture is smooth and homogenous.
Pour the mixture into the prepared mould and level well. Bake for about 35 to 40 minutes or until the cake is cooked (to check, just stick a toothpick into the cake: if it comes out dry, the cake is ready).
Let the cake cool down completely before cutting it into layers.
While the black coffee cake cools, prepare the coffee filling: in a bowl, mix the mascarpone, rum, ground coffee and espresso thoroughly until smooth and lump-free. Let it cool and then proceed with filling the cake and finally decorating it with chocolate chips.
Et voilà, your black coffee cake is ready to be enjoyed for a special occasion or even just for a tasty snack. Enjoy!
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