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A very soft cake made even more delicious by the coffee cream topping.
First prepare the ganache by heating the cream (without bringing it to a boil).
Melt the chopped chocolate and the instant coffee in it (or a small cup of coffee).
Mix well, cover with cling film and let cool (you can also prepare it the day before).
Whisk the eggs with the sugar until the mixture becomes pale and frothy. Add the vanilla, then the sifted flour and baking powder and finally the oil.
In another bowl, pour in less than half of the batter, add the unsweetened cocoa and coffee and mix.
In a 20 cm cake pan, buttered and floured, pour in the plain batter and then the cocoa batter without mixing them.
Bake in a preheated static oven at 170 degrees for about 40 minutes.
Once cold, take the ganache and decorate the cake (if you want to make a piping bag decoration, I recommend whipping it first using an electric hand mixer)
20 cm cake pan
Piping bag
In the refrigerator, in an airtight container
The coffee ganache adds an extra touch of indulgence... but the cake is delicious even without it!
Italia
| Energy (kcal) | 342.17 |
| Carbohydrates (g) | 34.18 |
| of which sugars (g) | 21.45 |
| Fat (g) | 20.95 |
| of which saturates (g) | 7.14 |
| Protein (g) | 5.89 |
| Fibre (g) | 0.84 |
| Salt (g) | 0.13 |
