Two-tone Coffee Cake

Name: Two-tone Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Cuisine: Italia
Ingredients: 100 g sugar; 100 mL liquid whipping cream; 100 g white chocolate; 1 teaspoon instant coffee; 140 g all-purpose flour; 3 units eggs; 80 mL vegetable oil; 2 cups espresso coffee; to taste vanillin or vanilla extract; 1 tablespoon unsweetened cocoa; 1 packet baking powder

@taniago74_cucinapertutti

A very soft cake made even more delicious with a coffee cream topping.

Difficulty: Easy

Cooking time: 40 minCooking: 40 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

taniago74_cucinapertutti@taniago74_cucinapertutti

Ingredients

No. Servings

Sugar100g
Liquid whipping cream100mL
White chocolate100g
Instant coffee1teaspoon
All-purpose flour140g
Eggs3units
Vegetable oil80mL
Espresso coffee2cups
Vanillin or vanilla extractto taste
Unsweetened cocoa1tablespoon
Baking powder1packet

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
First, prepare the ganache by heating the cream (without bringing it to a boil).
STEP 2 OF 8
Melt the chopped chocolate and instant coffee (or a cup of coffee) in it.
STEP 3 OF 8
Mix well, cover with plastic wrap, and let it cool (you can also prepare it the day before).
STEP 4 OF 8
Beat the eggs with the sugar until the mixture becomes light and frothy. Add the vanilla, then the sifted flour and baking powder, and finally the oil.
STEP 5 OF 8
In another bowl, pour less than half of the batter, add the unsweetened cocoa and coffee, and mix.
STEP 6 OF 8
In a greased and floured 20 cm cake pan, pour the white batter and then the cocoa batter without mixing them.
STEP 7 OF 8
Bake in a preheated static oven at 170 degrees for about 40 minutes.
STEP 8 OF 8
Once cooled, take the ganache and decorate the cake (if you want to make a decoration with a piping bag, I recommend whipping it first using an electric mixer)

Suggestions

20 cm cake pan
Piping bag

General Information

Storage notes

In the refrigerator, in an airtight container

More information

The coffee ganache adds an extra touch of indulgence... but the cake is delicious even without it!

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 8

First, prepare the ganache by heating the cream (without bringing it to a boil).

STEP 2 OF 8

Melt the chopped chocolate and instant coffee (or a cup of coffee) in it.

STEP 3 OF 8

Mix well, cover with plastic wrap, and let it cool (you can also prepare it the day before).

STEP 4 OF 8

Beat the eggs with the sugar until the mixture becomes light and frothy. Add the vanilla, then the sifted flour and baking powder, and finally the oil.

STEP 5 OF 8

In another bowl, pour less than half of the batter, add the unsweetened cocoa and coffee, and mix.

STEP 6 OF 8

In a greased and floured 20 cm cake pan, pour the white batter and then the cocoa batter without mixing them.

STEP 7 OF 8

Bake in a preheated static oven at 170 degrees for about 40 minutes.

STEP 8 OF 8

Once cooled, take the ganache and decorate the cake (if you want to make a decoration with a piping bag, I recommend whipping it first using an electric mixer)

Macronutrients (100 gr)

Energy (kcal)	214.79
Carbohydrates (g)	20.08
of which Sugars (g)	12.55
Fat (g)	13.19
of which Saturates (g)	4.58
Protein (g)	4.93
Fiber (g)	0.49
Sale (g)	0.08