Chocolate Coffee Cloud Cake.
Simple, super soft, fragrant, delicious.
The chocolate coffee cloud cake is a simple pantry cake to prepare, fragrant, super soft, and delicious. A quick cake that you can mix with electric whisks in 5 minutes and then bake immediately, baking time, and you will have a cake that combines 3 delightful flavors: chocolate, chocolate, and coffee among the softest and best you’ve ever tried before 😊
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large eggs (at room temperature)
- 2 cups cups all-purpose flour
- 1 cup cup potato starch
- 1 cup cup sugar (120 for a less sweet version)
- 3/4 cup cup corn oil
- 2/3 cup cup milk (at room temperature)
- 1 tbsp tbsp baking powder (1 packet)
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp tbsp unsweetened cocoa powder
- 2 tbsp tbsp water (or milk)
- 1 tsp instant coffee
- Half coffee cup of sweetened espresso
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Mold
- 1 Sifter
- 1 Oven
Steps
Preheat the oven to 340°F (170°C) and butter a 24 cm bundt cake pan.
Using electric whisks, beat the eggs with the sugar and a pinch of salt until the mixture is fluffy, you can also use a stand mixer.
While still beating, add the oil, vanilla essence, and then the milk.
Sift the flour with the potato starch and baking powder and add it to the egg mixture by hand with a spatula.Once the batter is homogeneous, pour more than 1/3 of it into the buttered pan.
Divide the remaining batter into 2, placing half of it in a bowl.
Add the sifted cocoa and 2 tablespoons of water (or milk) to one part of the batter, mix with a spatula until fully combined.Now pour the cocoa batter over the white batter.
Add the coffee powder and liquid coffee to the remaining batter, mix with a spatula until fully combined.
Pour the coffee batter over the cocoa batter.
Bake at 340°F (170°C) for about 50 minutes, check the cooking with a toothpick in the highest central part (if it’s cooked, the toothpick should be dry; otherwise, continue baking for a few more minutes).
Let the cake cool, then place it on a platter and, if you like, sprinkle it with powdered sugar.
Butter a 24 cm bundt cake pan.
Preheat the oven to 340°F (170°C).
Place the butterfly in the bowl.
Separate the egg yolks from the whites.
Put the egg whites with a pinch of salt in the bowl 3 minutes/speed 4.
Put them aside in a bowl.Put the egg yolks in the bowl with the sugar and beat for 2 minutes/speed 4.
Remove the butterfly and add the flour, potato starch, oil, vanilla essence, and milk 50 sec./speed 3.
Spatulate and add the baking powder 20 sec./speed 3.
Turn off the Bimby and add the egg whites a little at a time, mixing with a spatula from the bottom up.Once the batter is homogeneous, pour more than 1/3 of it into the buttered pan.
Divide the remaining batter into 2, placing half of it in a bowl.
Add the sifted cocoa and 2 tablespoons of water (or milk) to one part of the batter, mix with a spatula until fully combined.
Now pour the cocoa batter over the white batter.
Add the coffee powder and liquid coffee to the remaining batter, mix with a spatula until fully combined.
Pour the coffee batter over the cocoa batter.Bake at 340°F (170°C) for about 50 minutes, check the cooking with a toothpick in the highest central part (if it’s cooked, the toothpick should be dry; otherwise, continue baking for a few more minutes).
Let the cake cool, then place it on a platter and, if you like, sprinkle it with powdered sugar.
The Chocolate Coffee Cloud Cake is ready to be enjoyed, enjoy!
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