John Myers
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Small Shapes: Espresso Cake
The perfect small shapes: espresso cake recipe with a picture and simple step-by-step instructions.
For the batter
- 125 g Soft butter
- 80 g Sugar
- 1 Vanilla sugar
- 1 Pr Salt
- 125 g Sifted flour
- 1 tsp Baking powder
- 3 Eggs
For the casting
- 150 ml Espresso
- 2 tbsp Advocaat
- 1 tbsp Sifted cocoa powder
- 2 tbsp Sugar
aside from that
- 100 ml Cremefine for whipping vanilla
- Grated chocolate
- For the dough, beat the butter with the sugar, salt and vanilla sugar, stir in the eggs one by one (1/2 minute each egg). Stir in flour mixed with baking powder.
- Pour the dough into an 18 cm mold (greased for springforms, rinsed cold for silicone molds) and bake in a preheated oven at 160 degrees for 30 minutes. Immediately make holes in the dough with a thick knitting needle or a shish kebab stick. Let the dough cool down.
- For the icing, stir the coffee (cold) with the cocoa, sugar and eggnog until the sugar has dissolved. Carefully distribute the icing over the floor with a spoon. Min. 6 hours, preferably overnight.
- Place the cake on a plate, whip the cream and spread it over the cake, decorate with the chocolate.
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