John Myers
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Chocolate Coffee Cake with Vanilla Cream
The perfect chocolate coffee cake with vanilla cream recipe with a picture and simple step-by-step instructions.
*** DOUGH ***
- 150 g Chocolate 70% cocoa
- 6 Eggs
- 200 g Sugar
- 1 packet Bourbon vanilla sugar
- 75 g Flour
- 5 tsp Instant coffee
*** CREAM ***
- 4 tbsp Instant vanilla pudding powder
- 4 tbsp Sugar
- 1 a cup Whipped cream
- Break the chocolate into cubes and melt together with the butter in a small saucepan over medium heat.
- Mix the eggs, sugar and vanilla sugar with the mixer until frothy. Add the flour, coffee powder and melted chocolate and mix briefly until everything combines.
- Preheat the oven to 180 C, line a springform pan with baking paper.
- Pour the mixture into the springform pan and bake for approx. 35 minutes (can also be a few minutes less or more – depending on the oven)
- Whip the cream, sugar and custard powder until stiff and refrigerate until ready to use.
- Take the cake out of the oven, let it cool down a little in the springform pan, then cut it into pieces.
- Arrange on plates and serve with the cream.
- I liked the cake warm, without cream, best!
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