101RECIPES: Cake with coffee and chocolate cream

Beautiful, tasty, irresistible

Just looking at this cake, it will put you a good mood. Its timeless ingredients are loved by everyone in any part of the world: sponge cake and cream, in which coffee (by 101CAFFE’) makes the difference. Are you ready for a divine experience?

Ingredients for 8 people

Ingredients for the sponge cake

• 80 g of flour 00
• 30 g of unsweetened cocoa powder
• 90 g of sugar
• a pinch of fine salt
• 4 whole eggs

Ingredients for the soaking

• 150 ml of espresso coffee Premium Amarcord
• 25 g of granulated sugar

Ingredients for the coffee cream

• 500 g of mascarpone cheese
• 2 cups of ristretto espresso coffee Premium Amarcord
• 250 ml of fresh whipping cream
• 150 g of powdered sugar
• 60 g of finely chopped dark chocolate

Ingredients to garnish

• Bitter cocoa to taste

Preparation

Preparation of the cocoa sponge cake

1. In a bowl, pour the eggs, sugar and salt
2. Get a frothy mixture, working everything for about 15 minutes
3. When the mixture is ready, spoon the flour and unsweetened cocoa powder using a sieve
4. Put the dough in a rectangular (or round mould with a diameter of 20 cm), using a spatula, without disassembling it, creating 3 layers
5. Preheat the oven to 170 degrees and let it cook for 25 minutes

Preparation of the soaking

1. While the sponge cake is cooking, prepare the sugar and coffee needed for the soak
2. Put everything in a saucepan and bring to a boil for 5 minutes
3. Transfer the soak to a bowl and let it cool

Preparation of the coffee cream

1. Put the mascarpone cheese and sugar in a bowl and work with a whisk to obtain a creamy mixture
2. Add the coffee (cold) and the chopped chocolate, mixing well and, in a separate bowl, whisk the cream and add to the mascarpone, working until you get a smooth and homogeneous cream
3. Put the cream in the refrigerator and let it harden
4. In the meantime, take the now cold sponge cake and cut it into three layers with a knife.
5. Transfer the first layer to a steel hinged mould,coated with acetate sheets
6. Wet the first disc of sponge cake with the soak you made
7. Take a third of the mascarpone and coffee cream and distribute it on the surface, levelling it with a spatula and adding a little chopped dark chocolate
8. Cover with the second disc of sponge cake and then wet
9. Spread out half of the remaining cream
10. Cover with the third disc and then wet
11. Cover with plastic wrap and let it rest in the fridge for 6 hours (or overnight)
12. Keep the remaining cream in the fridge, well covered with plastic wrap
13. After the time has elapsed, remove the cake and the cream from the refrigerator
14. Cover the surface with the remaining coffee cream, always using a spatula
15. Keep in the fridge for at least a couple of hours
16. Decorate as desired with a little bit of unsweetened cocoa powder

Now the cake is ready to be eaten, even with your eyes!