✅INGREDIENTS:
For a mold with a diameter of 20 cm:
Bottom crust:
Egg 1 pc
Sugar 60 g
Salt 1 pinch
Vanilla extract 1/2 teaspoon
Milk 70 ml
Vegetable oil 30 ml
Flour 70 g
Cocoa 20 g
Baking powder 1 teaspoon
Impregnation:
Prepared coffee 120 g
Cream cheese layer:
Cream 33% 200 ml
Powdered sugar 80 g
Mascarpone 250 g
Ganache:
Cream 10% 100 ml
Chocolate 70% 100 g
✅INSTRUCTIONS:
First, we need to make the chocolate cake base. In a large bowl, whisk together one egg and 60 grams of sugar until light and fluffy. Add a pinch of salt and half a teaspoon of vanilla extract for some extra flavor. Then, pour in 70 milliliters of milk and 30 milliliters of vegetable oil and mix well. In another bowl, sift together 70 grams of flour, 20 grams of cocoa powder, and a teaspoon of baking powder. This will make our cake rise and have a nice texture. Gradually add the dry ingredients to the wet ingredients and stir until you have a smooth batter.
Next, we need to prepare the cake pan. I’m using a 20-centimeter round springform pan, but you can use any shape or size you like. Just make sure to line the bottom with parchment paper so that the cake doesn’t stick. Pour the batter into the pan and spread it evenly with a spatula. Bake it in a preheated oven at 180 degrees Celsius for about 20 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, we can make the cream cheese layer. This layer is super easy and only requires three ingredients: heavy cream, powdered sugar, and mascarpone cheese. Make sure that all the ingredients and utensils are chilled before you start whipping. In a large bowl, whip 200 milliliters of heavy cream with 80 grams of powdered sugar until stiff peaks form. Then, fold in 250 grams of mascarpone cheese and mix gently until well combined.
When the cake is done, let it cool completely on a wire rack. Then, poke some holes all over the cake with a fork or a skewer. This will help the cake absorb the coffee that we’re going to use to soak it. You can use any kind of coffee you like, but I recommend using strong brewed coffee or espresso for the best flavor. Pour 120 milliliters of coffee over the cake and let it soak in for about 10 minutes.
Now, we can assemble the cake. Carefully remove the cake from the pan and place it on a serving plate or a cake stand. Spoon the cream cheese mixture over the cake and spread it evenly with an offset spatula or a knife. Make sure to cover the whole surface of the cake and create a smooth layer.
The final step is to make the chocolate ganache. This is also very simple and only requires two ingredients: chocolate and cream. Chop up 100 grams of dark chocolate (I’m using 70% cocoa) and place it in a heatproof bowl. Heat up 100 milliliters of light cream (I’m using 10% fat) in a small saucepan until it just starts to boil. Then, pour the hot cream over the chocolate and let it sit for a few minutes without stirring. After that, whisk the mixture until smooth and glossy.
Pour the ganache over the cream cheese layer and spread it gently with a spatula or a knife. You can create some swirls or patterns if you like, or just leave it plain. Refrigerate the cake for at least two hours or until set.
And that’s it! Your chocolate coffee cake is ready to enjoy! Cut into slices and serve with some whipped cream or fresh berries if desired. This cake is so rich and moist that you won’t be able to resist! I hope you liked this recipe and give it a try soon!
Thanks for Watching and Bon Appetite!
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