I think this cake can become one of your favorites, as it is prepared quickly and easily, but it turns out to be incredibly tasty!
Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to offer you to cook a cake that will surely delight you with the result and balance of tastes.
The cake consists of soft chocolate-coffee cakes sandwiched with incredibly tasty white chocolate cream.
You can watch a step-by-step video recipe in my video below
Let's cook
Prepare the base for the cream
In the recipe I use Schogetten White white chocolate portioned.
- Grind 200 grams of white chocolate
- And heat 150 grams of cream with a fat content of 30-35% to a hot state
Pour white chocolate into hot cream. Pour so that the chocolate is completely covered with cream.
Wait a couple of minutes for the chocolate to melt, and mix everything well with a whisk until smooth.
We cover with cling film, make small holes in the film so that condensation does not collect and put the mass in the refrigerator. The mass should cool well.
Prepare impregnation for cake layers
- Brew 70 grams of strong, sweet coffee
I add 1 full tsp to 60 grams of boiling water. a spoonful of instant coffee and 1 full tsp. a spoonful of sugar.
We leave the coffee to cool.
Optionally, 1 tbsp can be added to the impregnation. a spoonful of cognac or brandy
Let's make a chocolate-coffee cake
- Dissolve 6 grams or 2 full tsp. tablespoons of instant coffee in 150 grams or ml of warm milk
Sift into a bowl
- 130 grams of wheat flour
- 20 grams of unsweetened cocoa
- 90 grams of sugar
- A pinch of salt
- 6 grams or 1 hour spoon of baking soda
Stir so that all the ingredients come together.
- Pour in coffee with milk
- 60 grams of vegetable oil
- 2 eggs
Stir until smooth.
- Add 12 grams or 1 tbsp. spoon of 9% vinegar
Stir until smooth.
Pour the dough into a bowl. To make it easier to get the finished cake out of the bowl, I cover the bottom with parchment paper.
The bowl should be no more than 1/3 full of dough.
The volume of my bowl is 2 liters, the height is 10 cm.
We remove the bake in the microwave.
I bake at maximum power, I have 800 watts - 7 minutes.
The baking time can be anywhere from 5 to 8 minutes, depending on the size and material of your bowl.
We check the readiness with a wooden stick, if the stick comes out dry, then the cake is ready.
It is not necessary to overdry the cake, otherwise it will be dry.
Cover the cake with parchment paper, a wire rack, turn it over and free it from the bowl.
Leave the cake to cool on the wire rack. If you need it to cool down faster, you can put it in a cold place.
Cut off the "cap" formed during baking of the cooled cake.
Later we will grind it into crumbs and decorate the finished cake with crumbs.
Cut the cake into 3 cakes.
Saturate the cakes with impregnation. We use all the impregnation.
Let's prepare the cream
- Add the chilled chocolate-creamy mass to 400 grams of cream cheese
- Add 20 grams of vanilla sugar. Vanilla sugar can be added to taste
Beat everything with a mixer until smooth and airy.
Instead of cream cheese, you can use soft, pasty curd. Such cottage cheese can be easily and simply made from kefir. How to cook cottage cheese, I have a video on my channel.
We divide the cream into 3 parts visually, if you weigh the cream on a scale, then
- on the first layer it took me 240 grams of cream
- for the second layer 180 grams of cream
- on the third layer and leveling 350 grams of cream
Let's form a cake
- Put the first cake on a plate and cover with cream
- Cover with the second cake. Press down the cake lightly
- Cover the cake with cream
- Cover with the third cake. Press down the cake lightly
- Cover the cake with cream
- Apply cream on the side of the cake and align
You can decorate the cake as you wish.
I grind the previously cut "cap" in a blender into crumbs and sprinkle the cake with crumbs.
We put the cake in the refrigerator for 2-3 hours to stabilize the cream.
This is how quickly and easily you can prepare a beautiful, tall and, most importantly, delicious chocolate cake.
I advise you to cook it!
Ingredients designed for cake diameter 18 cm, 10 cm high, weighing 1300 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
In 1 tablespoon without top - 20 grams of wheat flour, with top - 25 grams.
Dough
2 eggs
150 grams (ml) milk
6 grams (2 full tsp. spoons) instant coffee
60 grams (6 tbsp. spoons) vegetable oil
130 grams (6.5 tbsp. spoons without top) wheat flour
20 grams (2 tbsp. spoons without tops) cocoa
90 grams (4.5 tbsp. tablespoons without top) sugar
6 grams (1 tsp. spoon) soda
A pinch of salt
12 grams (1 tbsp. spoon) 9% vinegar
Cream
200 grams of white chocolate
150 grams of cream, 30-35% fat
400 grams of cream cheese or soft, pasty curd
20 grams (4 tsp. spoons) vanilla sugar
Impregnation
60 grams (ml) water
3 grams (1 full tsp. spoon) instant coffee
8 grams (1 full tsp. Spoon) sugar
20 grams of cognac or brandy
✅ Alcohol optional, you do not need to add