Chocolate Coffee Cake Recipe by Spoonful Passion
Cooking Instructions 1 Https://youtu.be/NY4gZsj52gU 2 Chocolate cake: Whisk egg yolks and oil until well-combined. Add milk and mix well. Add sifted flour in two batches and mix after every addition. 3 In a separate bowl, dilute cocoa powder with hot water. Then add it into the cake batter and mix well. Cover and set aside. 4 Place egg white and salt in a large clean bowl. Using an electric mixer, beat them until foamy on high speed. Gradually add sugar in small batches with the mixer running. Continue mixing until it almost reaches stiff peak consistency. 5 Add 1/3 of beaten egg white into the cake batter. Mix with a whisk until combined. Add another 1/3 portion and carefully fold the mixture until almost combined. Combine cake batter with the remaining egg white. Mix and fold just until combined. 6 Pour the batter into a baking tray that has been lined with parchment paper. I used 9.5"x 14.5" (24cm x 37cm) baking tray. Spread the batter evenly with a scraper. Then tap twice onto the counter to release any big air bubbles. 7 Bake in a preheated oven at 350°F (180°C) for 20 minutes. Once baked, immediately remove the cake from its pan. Peel off the paper around the edges. Let it cool to room temperature. 8 Flip the cake over and peel off the bottom paper. Trim all of the edges. Then cut the cake crosswise into 3 equal pieces. Set aside. 9 Coffee cream: Dilute instant coffee into the hot cream. Pour the hot mixture into white chocolate to melt it. If the chocolate is not fully melted, put the chocolate bowl over a pot of simmering water on the stove. Heat until completely melted. Set aside to cool. 10 Using an electric mixer, beat the cold whipping cream until thickened. Add the melted chocolate and beat again until it reaches a stiff peak consistency. 11 Assembly: Spread the coffee cream evenly onto the first cake layer. Add the second layer of cake and another layer of coffee cream. Add the final layer of cake and decorate the top with the remaining coffee cream. Run a spatula along the sides if any excess cream comes out. 12 Refrigerate the cake for 2 hours or until completely set. 13 Once set, slice and trim the uneven cake edges. Then slice the cake into equal portions and enjoy! 1 Https://youtu.be/NY4gZsj52gU 1 Https://youtu.be/NY4gZsj52gU 2 Chocolate cake: Whisk egg yolks and oil until well-combined. Add milk and mix well. Add sifted flour in two batches and mix after every addition. 2 Chocolate cake: Whisk egg yolks and oil until well-combined. Add milk and mix well. Add sifted flour in two batches and mix after every addition. 3 In a separate bowl, dilute cocoa powder with hot water. Then add it into the cake batter and mix well. Cover and set aside. 3 In a separate bowl, dilute cocoa powder with hot water. Then add it into the cake batter and mix well. Cover and set aside. 4 Place egg white and salt in a large clean bowl. Using an electric mixer, beat them until foamy on high speed. Gradually add sugar in small batches with the mixer running. Continue mixing until it almost reaches stiff peak consistency. 4 Place egg white and salt in a large clean bowl. Using an electric mixer, beat them until foamy on high speed. Gradually add sugar in small batches with the mixer running. Continue mixing until it almost reaches stiff peak consistency. 5 Add 1/3 of beaten egg white into the cake batter. Mix with a whisk until combined. Add another 1/3 portion and carefully fold the mixture until almost combined. Combine cake batter with the remaining egg white. Mix and fold just until combined. 5 Add 1/3 of beaten egg white into the cake batter. Mix with a whisk until combined. Add another 1/3 portion and carefully fold the mixture until almost combined. Combine cake batter with the remaining egg white. Mix and fold just until combined. 6 Pour the batter into a baking tray that has been lined with parchment paper. I used 9.5"x 14.5" (24cm x 37cm) baking tray. Spread the batter evenly with a scraper. Then tap twice onto the counter to release any big air bubbles. 6 Pour the batter into a baking tray that has been lined with parchment paper. I used 9.5"x 14.5" (24cm x 37cm) baking tray. Spread the batter evenly with a scraper. Then tap twice onto the counter to release any big air bubbles. 7 Bake in a preheated oven at 350°F (180°C) for 20 minutes. Once baked, immediately remove the cake from its pan. Peel off the paper around the edges. Let it cool to room temperature. 7 Bake in a preheated oven at 350°F (180°C) for 20 minutes. Once baked, immediately remove the cake from its pan. Peel off the paper around the edges. Let it cool to room temperature. 8 Flip the cake over and peel off the bottom paper. Trim all of the edges. Then cut the cake crosswise into 3 equal pieces. Set aside. 8 Flip the cake over and peel off the bottom paper. Trim all of the edges. Then cut the cake crosswise into 3 equal pieces. Set aside. 9 Coffee cream: Dilute instant coffee into the hot cream. Pour the hot mixture into white chocolate to melt it. If the chocolate is not fully melted, put the chocolate bowl over a pot of simmering water on the stove. Heat until completely melted. Set aside to cool. 9 Coffee cream: Dilute instant coffee into the hot cream. Pour the hot mixture into white chocolate to melt it. If the chocolate is not fully melted, put the chocolate bowl over a pot of simmering water on the stove. Heat until completely melted. Set aside to cool. 10 Using an electric mixer, beat the cold whipping cream until thickened. Add the melted chocolate and beat again until it reaches a stiff peak consistency. 10 Using an electric mixer, beat the cold whipping cream until thickened. Add the melted chocolate and beat again until it reaches a stiff peak consistency. 11 Assembly: Spread the coffee cream evenly onto the first cake layer. Add the second layer of cake and another layer of coffee cream. Add the final layer of cake and decorate the top with the remaining coffee cream. Run a spatula along the sides if any excess cream comes out. 11 Assembly: Spread the coffee cream evenly onto the first cake layer. Add the second layer of cake and another layer of coffee cream. Add the final layer of cake and decorate the top with the remaining coffee cream. Run a spatula along the sides if any excess cream comes out. 12 Refrigerate the cake for 2 hours or until completely set. 12 Refrigerate the cake for 2 hours or until completely set. 13 Once set, slice and trim the uneven cake edges. Then slice the cake into equal portions and enjoy! 13 Once set, slice and trim the uneven cake edges. Then slice the cake into equal portions and enjoy! 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