John Myers
Coffee and Chocolate Cake
The perfect coffee and chocolate cake recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 120 g Sugar
- 3 St. Eggs
- 125 ml Very strong coffee, e.g. Espresso
- 200 g Flour
- 2 tsp Baking powder
- 0,5 tsp Cinammon
- 2 tbsp Cocoa powder
- 100 g Amarettini
- 100 g Dark chocolate
for the cast:
- 200 g Powdered sugar
- 2 tbsp Strong coffee, espresso
- Beat the butter, sugar and eggs in a bowl with the hand mixer on the highest setting until the sugar has dissolved.
- Mix the flour, baking powder, cocoa powder and cinnamon and stir into the egg mixture alternately with the espresso (on a low setting).
- Chop the chocolate and roughly crumble the amarettini. Carefully fold both into the dough. Put the dough in a greased bundt cake tin sprinkled with breadcrumbs and bake in the preheated oven at 175 degrees for about 50 minutes.
- Remove the cake and let it cool down in the pan, then remove it from the pan and let it cool completely. For the topping, mix the icing sugar and espresso until smooth. Cover the cake with it and decorate it as you like.
- If you like, you can also add a little diced marzipan to the dough. The Amarettini can z. B. also replace with sponge fingers. Then roughly crumble these and drizzle with a little amaretto.
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