Preparation

• Beat the eggs and sugar until light and fluffy. Then, while stirring, add the cocoa, 2 tablespoons of ground coffee, flour, and the seeds of the vanilla pod.

• Pour the mixture into the pan(8.5 inches) buttered and floured or lined with parchment paper.

  Bake in a preheated oven at 350°F for about 30/35 minutes, but as always, the toothpick test will confirm when it’s done.

• After the time has elapsed and the cake is baked, remove it from the oven and let it cool.

  For the filling cream, mix the mascarpone, 1/2 shot of rum, 1 tablespoon of ground coffee and 1 cup of espresso coffee in a bowl.

• Mix well to make it homogeneous, then fill the black coffee cake divided in half. Cover the filling with the second cake layer.

  Stabilize the COFFEE cake in the refrigerator for about 30 minutes and then proceed to make the glaze that will cover it entirely.

• Melt the dark chocolate in a double boiler with the fresh liquid cream, remaining ground coffee, and rum, and mix everything well.

• Take the cake from the refrigerator and pour the cream over it, covering the entire surface and using a spatula to help.

• Sprinkle it with sprinkles (these silver ones are a bit hard, be careful with your teeth, please…) or other decoration of your choice and serve it at the table. Enjoy your black coffee cake!

  Annalisa