ChocoCoffee Cake
Autor: Raulzito | Publicado: 2014-08-07T22:36:00+02:00


Hi Everyone!


For today’s post we are back with our most important ingredient…chocolate! If you’re into chocolate as we are, you know that the best one is the dark artisanal chocolate. No offense to the white or milk chocolate lovers, but the dark one has the intense richness of the cocoa and is also the best one for your health. But hey, we love all kinds of chocolate anyway!But back to today’s post! Raise your hand if you can’t resist a delicious looking chocolate cake, be it plain simple or with a wonderful chocolate ganache! I thought so…you might come across two people in your entire lifetime who say they don’t like chocolate…and they could be just saying for the heck of it. For the rest of us mortals, those moments with a piece of chocolate cake in your mouth seem to dissolve all worries and leave us feeling like a kid again.So, the first time I ate this cake was actually at my friend’s son’s birthday party. The moment I put it in my mouth, I knew I would have to find the recipe and post it here. Even without any ganache, this cake gathers the qualities of a great chocolate cake… the moistness and the intense cocoa flavor. If you want, you can use the ganache as a filling for the cake or you may also fill it with fruit jam…but that’s another post.


Let’s quit talking and get started!


Before Everything

- Pre-Heat the
oven at 175°C.

- Prepare a
ø22-25cm round cake mold.
-
Melt the butter.

- Take the
eggs out of the fridge 1 hour before you start to prepare the recipe.

- To make the
buttermilk get the fresh heavy cream, mix it with ½ tbsp of lemon juice
and leave it for 5-10 minutes.



Ingredients





- 170g Cake
Flour

-
80g&nbsp;&nbsp; Cocoa Powder

- 2,5g&nbsp; Baking
Powder

- 2,5g&nbsp; Baking
Soda

- 100g Unsalted
Butter (melted)

- 100g Eggs (2
eggs)

- 160g
Buttermilk

- 5g
&nbsp;&nbsp;&nbsp; Vanilla
- 300g Sugar 

-
2g&nbsp;&nbsp;&nbsp;&nbsp; Salt

- 160g Brewed
Coffee, hot





Preparing 

1- Sift the
flour, the baking powder, the cocoa and the baking soda. Put them all together
in a bowl.



2- Start
whipping the eggs and, when you have a creamy texture, add the melted butter,
little by little and wait for it to get absorbed by the eggs. Add the vanilla,
the buttermilk, the sugar and the salt. Whip it until smooth.





3- Reduce the
speed and add, little by little, the sifted ingredients





3.1- Scrape
the walls of the bowl and add the coffee to the mixture.

4- Put the
batter in the mold and bake it at 175°C for 37-44 minutes. Remember that each
oven bakes differently and the indicated baking times posted are just an estimate.

5- When you
take the cake out of the oven, let it cool down completely before you take it
out of the mold. If you try to do this when it’s still hot or warm, you risk tearing the cake apart!&nbsp;&nbsp; Remember that one of the most important ingredients in baking is TIME!





Ok,the cake is
ready!! If you want, you can eat it like this. Otherwise, if you'd like to make it even more delicious and beautiful, you can make a ganache to
cover it. From now on, the instructions are for the intermediate to advanced bakers. :)





Before
covering the cake, cut the top part of it, (make a horizontal cut on the side), so you have all even top. 





Then, flip it
upside down. In this way, the bottom, which is always more even than the top part, will be the top
and will look better, when you cover the cake with the ganache.&nbsp;



6- After the ganache is ready, wait for it to cool
down completely and put it in the fridge to harden. You will know when its ready to be used because it will have
the consistency of&nbsp; cream cheese. Take it out of the fridge and spread a thin layer of ganache evenly all around
the cake. Put the cake in the fridge for half an hour.





7- Now, heat up (about) half of the ganache until it becomes more liquid (not completely liquid!) for the second and final layer of ganache on the cake. Put the remaining ganache that wasn't heated, in the
pastry bag, with a&nbsp; the star tip and put it in the fridge for 30 minutes.



8- Now that the cake has been covered twice with the ganache, put the cake in the
fridge again for 15 minutes. 





9- Get the cake and the pastry bag out of the
fridge. This is a simple decoration. You’ll have to make circular movements
with your hand and at the end of the circle, you go towards the center and start
to pull up the pastry bag. To practice beforehand, get a plate or a piece of
parchment paper and practice on it.





Enjoy the cake and see you next week!



ps: The cake was all gone by the time I finished posting ...:)