A beautiful and delicious cake, the black coffee cake, soft and filled with a delicious coffee and mascarpone cream!
It is a delicately flavored dessert, the coffee is not so overpowering and, in my opinion, it could also be a cake to prepare for a family birthday celebration…
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I opened a channel of recipes, open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If you love the fragrance of coffee, I recommend
the souffle cake, almost a magical and very good cake,
coffee tagliatelle, unusual and particular in combination with pomegranate,
the cardamom cake with coffee glaze, an unusual spice for a unique flavor and … much more!
BLACK COFFEE CAKE
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE BLACK COFFEE CAKE
- 9 oz Mascarpone
- 7 oz Dark chocolate
- 4 oz Flour
- 4 oz Sugar
- 1 tbsp Unsweetened cocoa powder
- 4 tbsp Ground coffee
- 3 Eggs
- 3.4 fl oz Fresh whipped cream
- 1 pod Vanilla
- 1 Espresso coffee
- 1 small glass Light rum
- to taste Colorful sprinkles
Tools RECIPE BLACK COFFEE CAKE
- Stand Mixer
- Hand Mixer
- Bowl
- Springform Pan
Preparation
Whip the eggs with the sugar into a light and fluffy froth. Then, while continuing to mix, add the cocoa, 2 tablespoons of ground coffee, the flour, and the seeds from the vanilla pod.
Pour the mixture into the pan (22 cm) 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 be the determining factor.
Once the time has passed and the cake is baked, remove from the oven and let cool.
For the filling cream, in a bowl mix mascarpone, 1/2 small glass of rum, 1 tablespoon of ground coffee, and 1 small cup of espresso coffee.
Work well to make it smooth, then fill the black coffee cake cut in half. Cover the filling with the second cake layer.
Stabilize the COFFEE CAKE in the refrigerator for about 30 minutes and proceed to make the glaze that will cover it entirely.
Melt the dark chocolate in a bain-marie with the fresh whipped cream, the remaining ground coffee, and rum, and mix everything well.
Take the cake from the refrigerator and pour the obtained cream over it, covering the entire surface and using a spatula.
Sprinkle with sprinkles (these silver ones are a bit hard; be careful with your teeth!) or other decorations of your choice and serve at the table. Enjoy the black coffee cake!
Annalisa
Advice and notes
Advice and notes
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