Delicious coffee cake. Chocolate Coffee Cakes: Homemade Recipes

coffee cake suitable for both large celebrations and small family celebrations.

A variety of recipes allows you to cook a simple cake, or create a real masterpiece.

Coffee Cake - Basic Cooking Principles

Coffee for the cake, both instant and natural are used. It is added to the dough, or to the cream. The only condition is that the coffee must be of the highest quality.

A coffee cake can be made from any cakes: biscuit, shortbread, puff, or you can make a simple dough on kefir. Dry coffee is added to it, or it is pre-brewed.

Concerning cream, you can also experiment here. For the layer, use sour cream, butter, cream, or any other cream. If the cakes are without coffee, it is added to the cream.

Coffee cake is prepared in the same way without baking. The basis for such a dessert can be cookies, which are simply layered with coffee cream, or crushed into crumbs, combined with soft butter and formed into a cake.

The cake will be fresh and light if cooked with fruits or berries. You can also use meringue to make the cake airy.

Recipe 1. Simple coffee cake

Ingredients

10 g of instant coffee;

three glasses of flour;

7 art. spoons of vegetable oil;

a pack of cocoa powder;

two cans of condensed milk;

some coffee liqueur;

two and a half glasses of sugar;

half a liter of kefir;

400 g plum oil;

five eggs;

40 g of natural coffee.

Cooking method

1. In a deep bowl, combine the sifted wheat flour from 10 g natural coffee, sugar and cocoa. We mix.

2. In a separate bowl, beat the eggs with a glass of sugar until the mass increases five times.

3. Mix kefir with soda. Pour kefir into beaten eggs. We also send vegetable oil here and gently stir.

4. Gradually pour the liquid mixture into the dry one, while stirring with a mixer.

5. We cover the bottom of a large baking sheet with baking paper and put the dough into it. We level and bake for about half an hour at 160 C. We take out the finished cake, cool and cut off the edges. Cut the crust in half. Then we divide each half lengthwise into two cakes. As a result, you should get four cakes.

6. For impregnation, pour instant coffee boiled water with sugar and add coffee liqueur to taste.

7. Beat the butter with condensed milk, add 10 g of natural coffee.

8. Soak the cakes with coffee on both sides. We stack them one on top of the other, each covering with a layer of cream. We also coat the sides. Grind the scraps into crumbs, and sprinkle the cake with it.

Recipe 2. Coffee mousse cake

Ingredients

chocolate biscuit

vanilla sugar;

wheat flour - 100 g;

baking powder - 8 g;

drain oil. - half a pack;

cocoa - 20 g;

strong coffee - 100 ml;

white sugar - 100 g;

two eggs.

Coffee cream mousse

gelatin - 25 g;

milk - 200 ml;

cognac - 70 ml;

fat cream - 250 ml;

starch - 100 g;

strong coffee- 200 ml;

sugar - 360 g;

two eggs;

Impregnation

strong coffee - 200 ml;

75 ml of liquor.

Cooking method

1. Beat slightly melted butter, gradually adding sugar, until fluffy. Separate the yolks from the proteins and enter one by one into the oil mass. Whisking constantly, pour in the slightly warm strong coffee and add the vanilla sugar. Gradually introduce into the resulting mass, sifted with cocoa flour, and knead homogeneous dough. Beat separately egg whites into a strong foam, pouring sugar on a spoon. Pour the beaten egg whites into the batter and fold gently.

2. Cover the form with parchment, put the dough into it and bake for half an hour at 180 degrees. Cool and soak the biscuit with warm coffee with alcohol.

3. For cream mousse, mix the yolks with half the starch. Pour in half of the coffee in a thin stream. Add the remaining starch and pour in the rest of the coffee.

4. Pour milk into a saucepan, add 100 g of sugar and send to the fire. Pour the mixture of yolks and starch into boiling milk in a thin stream. At the same time, stir continuously with a whisk. Boil until thickened. Remove from heat, cover and let cool.

5. Pour gelatin with cognac and leave for 15 minutes. Dissolve it over a pot of boiling water. Cool and add to cooled custard.

6. Gradually introduce them into the custard whipped cream in a dense foam, mixing with gentle movements from top to bottom.

7. Put the cream on top of the soaked biscuit. Cover with clingfilm and refrigerate overnight. Remove from mold and garnish with melted chocolate or coffee beans.

Recipe 3. No Bake Coffee Cake

Ingredients

three packages of "Jubilee" cookies;

a glass of freshly brewed coffee;

200 ml of milk;

rum - 50 ml;

two eggs;

white sugar - 130 g;

wheat flour - 2 tablespoons;

150 g plums. oils;

ground coffee- 50 g.

Cooking method

1. Pour coffee into milk and boil over a fire. Strain. Grind sugar and flour with eggs. Pour the egg mixture into warm milk. Stir and put on a minimum fire. Cook, stirring constantly, until signs of boiling appear. Cool down. Add soft butter to the cream and beat.

2. Dip each cookie in the alcoholic coffee and arrange in a single layer on the cake tray. Spread the cream over the cake and lay out a layer of cookies again. Collect the cake until you run out of cream and cookies. Pour the cake with melted chocolate.

Recipe 4. Berry-coffee cake

Ingredients

Korzh

a bag of vanilla sugar;

half a lemon (juice and zest);

starch - 50 g;

280 g of powdered sugar;

500 g of premium flour.

Impregnation

30 ml brandy;

strong black coffee - 100 ml;

cane sugar- 50 g.

Cream

yolk - three pcs.;

100 ml of strong coffee;

200 g finely ground sugar

drain oil. - pack.

Filling

blackberry jam - 220 g.

Glaze

a little vinegar;

100 ml of strong coffee;

stack white sugar;

a spoonful of plums oils.

Cooking method

1. Beat the chilled proteins into a strong foam, sprinkling powder in small parts. Then add the yolks one at a time while continuing to beat. Add starch, flour, lemon zest and juice. Knead a homogeneous dough.

2. Transfer the dough into a mold, brushing it with butter and flour. Bake until done. Cool the biscuit, and divide lengthwise into three cakes. Each soak coffee with cognac.

3. Brew sweet strong coffee until syrupy. cool, add butter and grind until smooth, introducing egg yolks one at a time.

4. Make syrup from vinegar, granulated sugar and coffee. Rub the syrup with butter. Glaze is ready.

5. Cover the bottom cake with blackberry jam. The second is a layer of cream. Pour the top cake with warm coffee glaze.

Recipe 5. Mascarpone Coffee Cake

Ingredients

a handful of chopped nuts;

wheat flour - 150 g;

boiled condensed milk - 100 g;

cocoa powder - 50 g;

80 ml of milk;

three eggs;

½ stack Sahara;

250 g mascarpone;

softened plum. oil - 150 g;

5 g of instant coffee.

Cooking method

1. Whisk soft butter with granulated sugar. Add eggs, coffee, cocoa and milk, beating constantly.

2. Gradually add flour until you get a not too thick smooth dough. Bake for 40 minutes at 180 degrees.

3. Beat mascarpone with boiled condensed milk until fluffy.

4. Finished cake take out and cool slightly. Cut lengthwise into two parts. We stack the cakes one on top of the other, generously smearing with cream. We coat the top and sides with cream. Sprinkle with chopped nuts.

Recipe 6. Coffee meringue cake

Ingredients

Korzh

5 g baking powder;

a pinch of salt;

stack Sahara;

½ stack flour;

60 g starch;

Cream

half liter heavy cream;

cocoa - 60 g;

150 g of powdered sugar;

250 g mascarpone.

Meringue

3 drops of lemon juice;

140 g of sugar;

Impregnation

20 g cream thickener;

50 ml dark rum;

160 ml freshly brewed coffee.

Additionally

30 g plum oil;

dark chocolate bar.

Cooking method

1. For a biscuit, separate the proteins from the yolks and beat them to strong peaks with half the sugar. Pour the remaining sugar into the yolks and grind until white. Gently combine whites with yolks. Mix flour with baking powder, cocoa and starch. Sift into liquid mixture and stir gently. We bake a biscuit for forty minutes at 180 C. Cool the cake on a wire rack.

2. Beat egg whites with lemon juice and a pinch of salt to soft peaks. Without stopping the process, gradually add sugar. We put the protein mass in a pastry bag and put it on a deco lined with parchment, small bezes. Crush cocoa on top and bake for an hour and a half at 100 C and cool.

3. We make strong coffee. AT warm drink add rum.

4. Whip cream with powdered sugar and a fixer. Add mascarpone and continue beating until smooth. Postpone the fourth part. Add cocoa to it and mix.

5. Grind the chocolate on a grater. Cut the biscuit lengthwise into three parts.

6. We cover the form where the biscuit was baked cling film. We spread the cakes in it, each generously lubricating with cream. Sprinkle the top of the cake generously with grated chocolate.

It is better to add freshly brewed coffee to the cream, and instant coffee can be put into the dough.

Be sure to leave the cake for a few hours so that it is properly soaked.

Use only high quality coffee coffee drink not good for cake.

For flavor, you can add cognac, liquor or rum to your coffee.

Cakes are an essential attribute of various celebrations, whether it's a birthday, New Year or a wedding. And, of course, there is no need to talk about the variety of these sweet dishes, the choice is for every taste and color. In this section, we present cakes for true coffee lovers.

Coffee cake with white chocolate

Ingredients:

Butter - 150 g
Eggs - 3 pcs.
Sugar - 150 g
Vanilla sugar - 2 sachets
Coffee (very strong) - 150 ml
Flour - 150 g
Cocoa (powder) - 30 g
Salt - 1 pinch
Baking powder - 2 teaspoons

Gelatin - 12 g
Milk - 500 ml
White chocolate - 100 g
Vanilla pod - 1 pc.
Eggs (yolks) - 5 pcs.
Powdered sugar - 50 g
Rum - 50 ml
Cream - 300 ml
Coffee - 400 ml
Filling for the cake - 2 sachets
Sugar - 30 g
Physalis - 5 pcs.
Rum (for pouring) - to taste

Preheat oven to 175 degrees. Melt butter. Beat eggs, sugar, vanilla sugar and salt until foamy. Stir in butter and coffee. Mix flour, cocoa and baking powder, mix into the mass. Put the finished dough into a 26 cm diameter detachable baking paper lined with baking paper. Bake for 40-50 minutes, cool.

Soak gelatin. Heat the milk and melt the chopped chocolate in it. Cut the vanilla pod lengthwise, scrape out the pulp, add both to the milk and heat. Mix egg yolks, rum and powdered sugar. Remove the vanilla pod from the milk, then, stirring, pour the milk into the egg mass. Stirring, heat everything, but in no case boil. Dissolve the gelatin in the cream and stir until completely cooled. When the cream begins to harden, whip the cream and mix it into the cream.

Put a cake ring around the biscuit, put cream on the cake and refrigerate for 3 hours. Prepare filling with coffee, filling powder, sugar and rum. Cover the cake with it. Cool for another 1 hour, decorate the cake with physalis.

Coffee cake with honey-almond cream

Ingredients:

Eggs - 5 pcs.
Concentrated coffee - 100 g
Sugar - 280 g
Flour - 170 g

Butter - 100 g
Honey - 120 g
Powdered sugar - 50 g
Almonds - 140 g
Coffee (very strong) - 1 tbsp. a spoon
Chocolate - 20 g

Separate eggs into whites and yolks. Whip the whites into a strong foam. Boil coffee with sugar until a thick mass is obtained. Foam out egg whites, while continuing to beat, mix with hot coffee syrup, add the yolks and flour. Transfer the finished dough into a greased and floured form. Bake in a medium preheated oven until done. Cut the cooled cake horizontally into layers and layer with almond cream.

To prepare the cream, add honey, coffee and grated chocolate to the peeled, roasted and chopped almonds. Thoroughly mix the components in a water bath and let cool. Add softened butter and beat the cream until a thick, fluffy homogeneous mass.

Coffee sour cream cake with condensed milk

Ingredients:

Condensed milk - 100 g
Instant coffee (or cocoa powder) - 2 tbsp. spoons
Eggs - 2 pcs.
Sugar - 2 cups
Sour cream - 1 cup
Soda (slaked) - 1 teaspoon
Flour - 2 cups

Butter - 250 g
Powdered sugar - 1 cup
Condensed milk (colored coffee or cocoa) - 100 g

Grind eggs with sugar, mix with sour cream, pour in condensed milk with coffee dissolved in it, add soda and, gradually adding flour, knead the dough. Divide the finished dough into two parts and bake two cakes.

Cool the finished cakes, cut each horizontally into two layers, layer with cream, cut the edges in a circle. Lubricate the surface and sides of the cake with cream and sprinkle with crumbs prepared from scraps.

To prepare the cream, grind softened butter with powdered sugar, add condensed milk and beat everything.

Coffee and berry cake

Ingredients:

Eggs - 12 pcs.
Starch - 2 tbsp. spoons
Flour - 2 cups
Powdered sugar - 280 g
Juice and grated zest of 0.5 lemon
Vanilla sugar - 1 teaspoon

Impregnation:

Strong black coffee - 100 ml
Sugar - 2 tbsp. spoons
Cognac - 1 tbsp. a spoon

Strong black coffee - 100 ml
Butter - 250 g
Sugar - 250 g
Yolks - 3 pcs.

Blackberry jam - 220 g

Strong black coffee - 100 ml
Sugar - 250 g
Butter - 1 tbsp. a spoon
Vinegar - 0.5 tsp

Separate the whites from the yolks, cool and beat into a strong foam, gradually adding powdered sugar. Then gently mix with the yolks, flour, starch, juice and lemon zest. Transfer the finished dough to a mold greased with vegetable oil and sprinkled with flour, bake in the oven with moderate heat. Cool the finished cake and cut horizontally into 3 parts. Soak each cake with coffee and cognac impregnation (to prepare the impregnation, thoroughly mix all the indicated components). Put blackberry jam on the first cake. On the second - cream. Put the third cake on top and pour over coffee glaze.

To prepare the cream, boil strong coffee with sugar into syrup over low heat. When a drop of syrup begins to stretch from a spoon with a thin thread, remove from heat, cool, add butter and grind until a homogeneous mass is formed, introducing the yolks one at a time.

To prepare the glaze, cook a viscous syrup of coffee, sugar and vinegar over low heat. Remove from heat, add butter and mix thoroughly. When the frosting begins to thicken, pour it over the cake.

Coffee cake with nuts

Ingredients:

Egg whites - 6 pcs.
Powdered sugar - 250 g
Hazelnuts (fried ground kernels) - 150 g
Ground almonds - 100 g

Egg yolks - 6 pcs.
Sugar - 3 tbsp. spoons
Butter - 150 g
Concentrated black coffee - 1/3 cup

Beat egg whites mixed with powdered sugar until foamy, carefully add ground nuts and almonds. Put the resulting mass into a mold or on a baking sheet. Bake 2 thin cakes and let them cool well.

Prepare a cream, to do this, beat egg yolks, sugar and coffee in a steam or water bath into a thick, lush mass. Rub the butter thoroughly, mix with the cooled egg mass and beat.

Layer the cakes with cream and seal with your hands.

Coffee cake with rum cream

Ingredients:

Eggs - 3 pcs.
Milk - 100 g
Sugar - 100 g
Rum - 1/3 cup
Flour - 100 g
Ground crackers - 50 g
Baking powder - 1/3 sachet
Lemon zest (grated) - to taste

Eggs - 2 pcs.
Flour - 4 teaspoons
Sugar - 120 g
Rum - 1 tbsp. a spoon
Strong black coffee - 50 g
Butter - 50 g

Mix egg yolks, milk and sugar well, add flour, ground crackers, baking powder, rum, lemon peel and strong foam 2 proteins. Pour the mass into the prepared cake pan and bake in a non-hot oven until cooked.

To prepare the cream, cook a thick mass from yolks, flour, sugar, rum and coffee in a water bath, constantly stirring. Cool, add white-whipped butter, whites whipped into a strong foam and beat the cream well.

Cut the cooled cake horizontally into several layers, layer them with cream, cover the surface and sides of the cake with cream. Cool the cake well.

Coffee cake with walnuts

Ingredients:

Pancake flour - 170 g
Baking powder - 1.5 tsp
Butter (softened) - 170 g
Sugar (fine) - 175 g
Eggs - 3 pcs.
Instant coffee - 2 tbsp. spoons dissolved in 2 tbsp. spoons of boiling water
Walnuts (finely chopped) - 75 g

Butter - 75 g
Cheese "Mascarpone" - 125 g
Instant coffee - 1 teaspoon
Powdered sugar - 200 g
halves walnuts(for decoration)

Preheat oven to 180 degrees. Lubricate the bottom of two detachable molds with a diameter of 20 cm. Sift the flour and baking powder into a bowl. Add butter, sugar and eggs, beat until mixture is soft and smooth.

Add coffee and walnuts. Divide the dough into shapes. Bake in the middle of the oven for 30 minutes until the cakes are firm to the touch. Leave in the molds for 5 minutes, then invert onto a wire rack.

To prepare the cream, beat butter with Mascarpone cheese and coffee. Add powdered sugar, spoonful after each addition. Spread half of the cream on the first cake, carefully place the second cake on top and spread it with the remaining cream. Decorate the cake with nuts.

Cake "Bratislava"

Ingredients:

Eggs - 4 pcs.
Sugar - 200 g
Apricot jam - 150 g
Instant coffee - 1 teaspoon
Fruit syrup - 100 g
Rum - 2 tbsp. spoons
Flour - 120 g
Soda - 1 teaspoon

Yolks - 2 pcs.
Sugar - 1 cup
Milk - 1/2 cup
Instant coffee - 2 teaspoons
Butter ( room temperature) - 200 g

Mix eggs and sugar well, add apricot jam and instant coffee. Mix everything thoroughly. Then add to the resulting mass fruit syrup, rum, flour and soda. Put the dough into a greased form and bake until done.

Cut the finished cake in half and coat the cakes with cream.

To prepare the cream, grind sugar with yolks, pour in, stirring, milk and pour in coffee. Put on the smallest fire or on water bath. Cook with constant stirring until thick (when cooking in a water bath) or until boiling (when cooking on a fire). Cool the prepared coffee mass. Beat the butter, gradually adding the cooled mass.

Coffee curd cake

Ingredients:

Dry cookies - 150 g
Butter - 50 g
Curd - 400 g
Cream (35%) - 2 cups
Chocolate - 100 g
Strong black coffee - 1/2 cup
Sugar - 1/2 cup
Gelatin (powder) - 4 teaspoons
Water - 4 tbsp. spoons
Vanilla sugar - 1 teaspoon

Crush cookies and mix with melted butter. Whip cream. Dilute gelatin in water, let it swell, heat in a water bath and cool slightly. Mix cottage cheese, sugar and vanilla sugar.

Grate chocolate and beat half into curd mass. Pour coffee into gelatin, mix and pour into curd mass. Add whipped cream to it.

Cover the baking dish parchment paper. Put the mass of cookies in the form and pour the curd mixture.

Refrigerate for at least 3 hours (preferably overnight). Sprinkle with remaining chocolate before serving.

Cake "Annushka"

Ingredients:

Sugar - 1 cup
Walnuts - 250 g
Natural black coffee - 1 teaspoon
Rum - 1 tbsp. a spoon
Eggs - 8 pcs.

Sugar - 125 g
Strong coffee - 50 g
Eggs (squirrels) - 3 pcs.

Thoroughly grind sugar with egg yolks, add ground nuts, coffee, rum and egg whites, whipped into foam. Pour the mixture into a greased and floured baking dish. Bake at medium temperature until done. Cover the cooled cake with icing and dry in a hot, but stewed oven.

To prepare the glaze, boil black coffee with sugar in a deep bowl until a thick mass is obtained and carefully mix with beaten egg whites. Remove the finished mass from the heat and continue to beat until completely cooled.

Cake "Coffee shock"

Ingredients:

Dark chocolate– 180 g
Very strong coffee - 3 tbsp. spoons
Butter - 140 g
Eggs - 5 pcs.
Brown sugar - 200 g
Baking powder - 1 teaspoon
Cocoa powder - 3 tbsp. spoons
Flour - 90 g
Nutmeg - 1 pinch
cocoa powder

Preheat oven to 180 degrees. Grease a baking dish with oil, lay out baking paper, also oiled. Melt the chocolate in a water bath. Add coffee to the melted chocolate, leave for 2-3 minutes, then mix gently, add the butter and stir until the butter has dissolved. Whip the egg whites until stiff and, without ceasing to beat, add the sugar.

Mix baking powder with cocoa and flour. In the slightly cooled chocolate, add the yolks.

Mix gently chocolate mass with proteins and add the sifted flour and nutmeg(The mass should be light and airy). Carefully transfer the mass into the mold. Bake the cake for 35 minutes. finished cake Remove from mold and sprinkle generously with cocoa powder.

You probably noticed that without such drinks as tea or coffee it is difficult to imagine life in the current world. Each country prefers aromatic coffee or fragrant tea.
Coffee is an excellent and invigorating drink at the same time. I think we can take the time to prepare a cup of rich for your friends, fragrant coffee. And also to please them with a new, unexplored coffee cake recipe. This amazing cake with an airy coffee biscuit. Pleasant-tasting cream made from cream will not leave indifferent your beloved and friendly guests.
The coffee cake preparation time will be 1.5 hours. The number of servings is 10 pieces.

Taste Info Cakes and pastries

Ingredients

Chicken eggs - 4 pieces.
Wheat flour - 250 grams.
Sugar - 250 grams.
Instant coffee - 3 teaspoons.
Hot water - 50 grams (for coffee).
Starch - 1 tablespoon.
For cream and cake decoration:
Homemade cream - 250 milliliters.
Sugar - 75 grams.
Dark chocolate - 100 grams.
Black coffee beans - 50 grams (for decoration).

How to make a delicious coffee cake from biscuit dough

Take a convenient and always dry dish for preparing the dough. Crack four eggs into it.
For a biscuit, try to choose larger eggs. they have a lot of protein.

Beat the eggs with a mixer, adding granulated sugar in a spoon.

Beat until a thick white foam is formed.

Then mix the sifted flour with starch, add to the dough. Put the mixer aside, we will no longer need it. With a silicone spatula, stir in the flour and cornstarch in a circular motion.
Starch will make the dough more porous.

Pour instant coffee into a small bowl, pour boiling water over it. To reduce costs, buy coffee in sticks, perfect option for baking.

Pour coffee in a thin stream ready dough, mix gently.

Take a metal cake mold. Lubricate the bottom and sides with butter along the entire length, fill with dough.

Preheat the oven to 180°C, place the pan with the dough in the middle of the grate, bake for 20 minutes. If the top of the dough is baking faster than the inside, then cover it with foil. Ready biscuit cool for an hour. Try not to open the oven door during baking, it is better to note the time.

Chocolate needs to be broken into equal parts, cut with a knife chocolate chips and put in the freezer.

Cool the cream in the refrigerator. Then beat with sugar in a chilled bowl. Beat until the mass has doubled.

teaser network

When the sponge cake has cooled, cut it into three equal parts.

Brush each portion evenly with whipped cream. In the same sequence, collect the entire cake.

Decorate the top layer of the cake in the center of the chilled chocolate chips, and put coffee beans around in the form of stars. Put the finished coffee cake in the refrigerator to infuse.

Delicate and very tasty coffee cake can be easily prepared at home if you follow all the recommendations and choose the best recipe.

Coffee cake is delicious combination air biscuit cakes, tender butter cream and special impregnation brewed from aromatic coffee beans. This is a real extravaganza of tastes, which is simply impossible to resist! At the same time, such a tasty and intricate, at first glance, dessert is quite simple to prepare. Having studied the coffee cake recipe below, you will be convinced of the simplicity of the technology for its creation.

In order to prepare a coffee cake, you have to stock up on enough free time and all necessary ingredients. Do not start cooking before making sure you have the correct ingredients. As for coffee impregnation, then in its quality we will brew espresso. However, if you do not have ground coffee, then you can get by with instant coffee.

We will create coffee cake decoration elements using a pastry bag, and therefore also do not forget to take care of its presence in the kitchen.

If any celebration is waiting for you soon, prepare a delicious coffee cake for it. All guests will be delighted! Here you will see! So, let's quickly start learning the recipe for making coffee cake with step by step photos.

wheat flour - 65 gr
sugar - 450 gr
potato starch - 65 gr
chicken egg - 5 pcs
egg white - 4 pcs
water - 270 gr
espresso coffee - 65 gr
butter - 200 gr
dark chocolate - 1/3 bar

Let's cook biscuit dough. To do this, we will drive five chicken eggs into a bowl, and start beating them with a mixer. As a result, the color of the beaten eggs should become lighter, and the egg mass, as a whole, should increase in size. Pour 125 grams of sugar into the same bowl little by little and continue to beat the mixture with a mixer. The result should be soft peaks.

Mix flour and starch, and then sift this mixture. Thanks to this manipulation, it will be saturated with oxygen, which subsequently will help to achieve special airiness. biscuit cake.

So, the wheat flour mixed with starch is gradually introduced into the egg mixture and beat it with a mixer at the slowest speed.

The resulting batter pour into a baking dish. It should take no more than 2/3 of its volume. The fact is that in the process of baking the biscuit rises well.

The form must first be greased with vegetable oil and covered with parchment paper. Thanks to this, the finished cake will be much easier to get. However, if for baking, you use silicone mold, then this may or may not be done.

We heat the oven to one hundred and eighty degrees, after which we send the form with the dough into it. Bake the biscuit for about half an hour.

Remove the finished cake from the mold and cool it on a wire rack so that it does not become too wet.

Let's prepare the syrup for impregnation. To do this, pour 200 grams of water into a small ladle and bring it to a boil. Then add 125 grams of sugar to it and dissolve it. We also add the espresso brewed earlier.

Now let's prepare the buttercream for our cake. To this end, let's dissolve 200 grams of sugar in 70 grams of water, by means of the same manipulations as in the case of coffee syrup.

While cooking on the stove sugar syrup Let's start whipping the egg whites. They need to be chilled first. Thanks to this, the whipping process will go much faster. The result should be a good stable foam. Then pour in the still hot sugar syrup to the proteins and continue to beat them with a mixer at the highest speed. The readiness of this step in the preparation of the cream is determined by the fact that the resulting peaks should be easily cut off with an ordinary kitchen knife.

Now you can reduce the speed of the mixer and gradually add the butter, preheated to room temperature. The oil mixture should be uniform in consistency, and it should also be smooth and fairly shiny.

Add a little espresso or instant coffee, previously dissolved in water, to the cream. Mix thoroughly with a spatula.

Half of the total amount of cream is placed in a pastry bag, and then cut off the tip of it.

At the finished biscuit, carefully cut upper part so that the surface is even. It will be most convenient to do this with a special knife for cutting bread. Then cut the biscuit lengthwise into two parts. As a result, we will get a couple of cakes.

Laying the base on big dish, and then we soak it with a sweet syrup prepared on the basis of espresso.

Using a pastry bag, put the cream on the cake in a spiral, as shown in the photo.

We set the second biscuit cake, and then soak it in the same way with espresso-based syrup. Then again, using the same pastry bag, spread our buttercream in a spiral. Then we level it with a special spatula for cooking confectionery. If this is not available, then you can take a long plastic ruler. With the remaining oil cream, grease the sides of our coffee cake.

The remaining piece of biscuit cake is processed into crumbs, using a blender for this purpose.

We decorate the side of our wonderful dessert with biscuit crumbs.

We also put the rest of the delicate butter cream in a pastry bag, and then put on it a nozzle in the form of an asterisk (size from 7 to 10 mm). We form delicious flowers along the edge of the cake.

We break off the third part of the bar of dark bitter chocolate, place it in a suitable container and melt it in microwave oven in "defrost" mode.

Cut off about half of the pastry bag. It needs to be smaller. Then put the melted chocolate into it. Cut off a very small tip from the bag. Now we can decorate our coffee cake. For example, you can draw a monogram or make the inscription "Moka", as in this case.

That's all! Our delicious coffee cake is ready. You can make tea and start tasting this wonderful dessert!

Recipe 2, step by step: cocoa coffee cake

Wheat flour of the highest grade 300 g
Sugar 480 g
Cocoa 100 g
Chicken egg 3 pcs
Milk 400 ml
Coffee 200 ml
Vegetable oil 100 ml
Baking powder 10 g
Salt 1 pinch
Sour cream 100 g
Butter 200 g

Mix flour, cocoa, baking powder, salt in a bowl.

In another bowl, beat 2 eggs with 300 grams of sugar.

Add 200 ml of milk, 100 ml of vegetable oil.

Combine dry and liquid ingredients.

Add 200 ml of hot strong coffee.

Mix well.

Pour the batter into a baking dish.

Bake at 180 degrees for 45 minutes.

Cool, cut into two cakes. Trim dry crusts.

Grind the trimmings in a blender into crumbs.

In a saucepan, combine 180 grams of sugar, 1 tablespoon of flour, 1 egg. Rub. Add 200 ml of milk. Put on a slow fire, cook until thickened, stirring constantly. Cool down.

Add sour cream.

Add 200 grams of butter.

Beat with a mixer.

Lubricate the cakes. sprinkle with crumbs.

Coat the cake on all sides with cream.

Sprinkle the cake with crumbs. Let soak for a few hours.

The coffee cake recipe is ready, bon appetit!

Recipe 3: Chocolate Coffee Cake (with photo)

Coffee and chocolate biscuit cake, the recipe with the photo of which I propose this time, requires both time and effort, but it turns out to be very tender, moderately sweet with a subtle coffee note.

For the biscuit:

flour - 150 g;
sugar - 170 g;
eggs - 6 pcs.;
vegetable oil - 90 g;
instant coffee - 1 tbsp;
cocoa - 3 tablespoons;
water - 125 ml;
baking powder - 0.5 tsp;
pinch of salt and soda.

For cream:

egg - 1 pc.;
milk - 500 ml;
sugar - 120 g;
flour - 50 g;
cream 33-35% fat - 250 ml .;
butter - 50 g;
powdered sugar - 50 g;
gelatin - 10 g;
bitter chocolate - 30 g;
strong coffee - 70 ml.

For decoration:

bitter chocolate - 50 g.

Boil water and brew coffee, add cocoa powder, mix everything well and leave to cool to room temperature.

Mix flour, baking powder and soda, sift.

Prepare a detachable form, cover the bottom with parchment paper, grease with oil, do not grease the sides.

Separate the whites from the yolks biscuit dough You will need 6 whites and 4 yolks.

Set aside 2 tablespoons of sugar (for whipping the whites), the rest of the sugar will go into the yolks. Lightly beat the yolks, add the sugar and continue beating until you get a fluffy, white mass, about 5 minutes.

Pour vegetable oil into the yolks

and cooled coffee and chocolate mass,

stir.

Then add the flour in three steps, mixing each time.

Work the dough with a mixer, not for long.

Now beat the whites with salt, add reserved sugar (2 tablespoons),

the mass should increase by 2-3 times and keep its shape well.

Introduce the proteins into the chocolate dough in several stages, mix everything well.

Pour the finished dough into the mold.

Bake the cake in a preheated oven at 160ºC for about 50 minutes. Cool the finished biscuit and remove from the mold. Since the biscuit is very tender, it is better to place it in the freezer for 20 minutes before cutting.

If you are using non-instant gelatin, then soak it in coffee beforehand. Add half the norm of sugar to milk and put on fire, bring to a boil, cook for 1-2 minutes. Mix flour and the remaining half of the sugar.

Beat the egg (you can add more yolks left over from the biscuit) with a whisk. Add flour with sugar, mix.

In a thin stream, add hot milk to the egg mass, constantly stirring the mass.

Put the milk and egg mass on low heat, with constant stirring, bring the cream to a thickening. Remove from heat, pour into a bowl

add butter and chocolate

stir and leave to cool.

Heat the swollen gelatin until completely dissolved.

Whip cold cream with powdered sugar.

In cream parts, add the cooled chocolate custard base,

stir.

Add dissolved gelatin, mix everything again.

The cream is ready.

Assembly. Cut the biscuit into three cakes. To assemble the coffee and chocolate cake, use a confectionery ring or a split mold in which the biscuit was baked. Place a confectionery ring on a plate, lay the cake, spread cream on top, about 1/3 of the total mass.

Then the next cake, cream. Grease the top cake with cream too.

Put the cake in the refrigerator for 2-3 hours to harden. Then go around the edge of the cake with a knife and carefully remove the ring. Melt bitter chocolate in a water bath and apply on the cake in the form of strips.

Recipe 4: coffee poppy cake on kefir with cream

This simple yet delicious homemade coffee poppy seed cake ik.

Fluffy, soft, very air cake pleasant dark beige shade with an equally light aroma of coffee… and this delicious taste is complemented by variegated inclusions of crispy poppy seeds – I love to sprinkle poppy seeds in all kinds of pies! He happened to be here as well.

And if you cut the high cake into two and layer it with tender sour cream, then cover the cake with chocolate icing - it turns out not just a simple cake, but a real cake - even more elegant and tasty. White cream effectively contrasts with coffee cakes and is perfectly absorbed into their porous surface, making the cake moist and juicy.

For cakes:

150 ml of kefir;
4 teaspoons (without top) of instant coffee;
2 medium eggs;
200 g (1 cup) sugar, a little more - 220-230 g;
100 ml (half a cup) vegetable oil;
225 g (1 and ¾ cups) flour;
1 bag of baking powder (calculated for 0.5 kg of flour);
A pinch of salt;
2-3 tablespoons of poppy seeds.

Instead of kefir, you can take ryazhenka or fermented milk; replace vegetable oil with 150 grams of melted butter; in addition to poppy seeds, add chopped nuts.

For cream:

0.5 cups of sour cream;
2-3 tablespoons of powdered sugar.

If the sour cream is oily, then the cream will be thicker and more noticeable in the cake; if liquid, the cake will be better saturated, but the white stripe will be less noticeable. The amount of powder can be adjusted to your taste - depending on how sweet you like and how sour sour cream.

For glaze:

Half a bar of dark chocolate without additives;
1 tablespoon vegetable oil.

Instead of sunflower oil(odorless) you can melt chocolate with a couple of tablespoons of creamy mass or sour cream.

Pour instant coffee into kefir and stir with a spoon.

Kefir turns into an amazing coffee color. That's very beautiful!

Whisk the eggs and sugar in a bowl for a minute or two on medium speed until fluffy.

Pour coffee kefir and oil into the beaten eggs, beat a little more to mix until smooth.

Now add the flour sifted with baking powder, salt and add dry poppy seeds.

After mixing, a moderately thick dough of an appetizing light coffee color with poppy flecks is obtained.

Pour the dough into a mold covered with oiled confectionery parchment, and put in the oven, preheated to 180C, on the middle level.

Bake for 30-35 minutes until dry. The finished cake will become tall and acquire a light brown golden crust.

Carefully open the form and put the cake on the wire rack: let it cool, because when warm it is very crumbly and crumbles when you try to cut it. Carefully cut the cooled cake into two cakes.

We prepare the cream by mixing sour cream with powdered sugar with a spoon.

Spread sour cream on the bottom cake.

Cover with top crust.

Doing chocolate icing, melting pieces of chocolate with sour cream and (or) butter in a water bath.

Pour the frosting over the cake and spread it out with a spoon.

5-10 minutes for the icing to set - and you can try a delicious coffee cake!

We brew coffee or cocoa, or maybe tea = - whoever likes what! - and treat yourself to fragrant coffee pastries!

Recipe 5: Coffee Cake at Home

Airy, with a light taste of coffee, an exquisite cake can decorate your table on a holiday. The cream of whipped cream is completely weightless, it soaks the bottom cakes well, which then just melt in your mouth. The structure and crunchiness comes from the top layer with almonds, slightly diluting the softness of the whole coffee cake.

Ingredients for a cake with a diameter of 26 cm:

150 g softened butter
150 g sugar
2 eggs
150 g wheat flour
100 g starch
1 pinch of salt
1 tsp baking powder
3 tbsp milk

For cream:

600 g whipping cream with a fat content of 33% or more
50 g almond flakes
4 tbsp powdered sugar
1 tbsp gelatin
1 tbsp instant coffee
a pinch of vanillin or a couple of drops of vanilla essence
16 chocolate coffee beans.

Place the butter and sugar in a mixer bowl and beat on speed 3 for about 10 minutes until the sugar dissolves.

In one egg, separate the protein from the yolk, set aside the protein. Mix the yolk with the remaining egg and milk.

Mix flour with starch, salt and baking powder, mix well, and it is better to sift everything together.

Pour the egg mixture into the beaten butter gradually, without stopping the beating.

Gradually add the flour mixture, one tablespoon at a time, beating constantly.

When all the flour interferes with the dough, stop beating and collect the dough into a ball with a spatula. Divide into four parts.

Cover the baking dish with paper. You can simply cover a baking sheet with paper and draw a circle of the desired diameter. Spread a quarter of the dough evenly over the paper.

Beat the remaining protein to firm peaks and grease the dough with it, sprinkle with almond petals on top.

Preheat the oven to 220 degrees. Bake the crust for about 12 minutes until golden brown. Watch from 9-10 minutes, the cakes are baked very quickly. Bake the remaining three cakes in the same way, only without greasing with protein and without sprinkling with almonds, they are baked for 8-9 minutes.

Carefully remove the cakes from the paper. Cut the top cake sprinkled with almonds into 16 pieces.

Soak gelatin in 50 ml of water. Look at the time on the package, it can vary from 20 minutes to an hour. Add 50 ml of cream to the soaked gelatin and heat to 60 degrees, stirring constantly so that the gelatin dissolves, cool to a slightly warm state.

Pour the cream into the mixer bowl in advance and refrigerate for at least an hour, and preferably for 2-3, put the beaters there as well. When the cream has cooled, you can whip it, warm cream will never whip. Beat at 3 speeds, gradually adding coffee first, then powdered sugar, vanilla and last turn pour in the dissolved gelatin. The cream is ready when a clear trace of whisks begins to remain on the surface, and if you scoop them up a little, they will hold their shape and will not blur. Don't over beat the cream or it will turn into butter. 4 tbsp. Set aside spoonfuls of whipped cream to decorate the cake in a pastry bag with a round nozzle.

Put the first cake on the substrate and coat with cream, do the same with the two bottom cakes.

Brush all three bottom coffee cake layers completely with cream, leveling with a spatula.

Arrange the almond crust on top, carefully transferring one piece at a time.

Decorate the cake with reserved cream and chocolate coffee beans (coffee bean cookies work too). Refrigerate the coffee cake for 3 hours in the refrigerator.

Recipe 6: Coffee Boom Cake (Step by Step)

Delicate coffee cake with coffee cream.

Very tasty and fragrant cake, has a bright rich coffee taste with a confident cognac aroma. The crust of the cake turns out to be very soft, soaked, moist, on top of the cake is covered with a delicate, elastic, creamy layer.
For a long time I came up with a name for the cake that could convey its bright coffee taste, I hope I succeeded.
To make the cake, I used ordinary instant coffee, if you wish, you can use ground coffee (then, of course, the brewed coffee must be filtered from coffee grounds). I advise you to add cognac to the creamy layer, it perfectly sets off and complements the taste of the cake.

100 g flour
100 g butter
100 g sugar
100 ml brewed coffee (2 tsp coffee)
20 g cocoa powder
2 eggs
1 tsp baking powder
1 tsp vanilla sugar

200 ml cream 33-38%
250 ml brewed coffee (2 tsp coffee)
100 g sugar
2 yolks
2-4 st. l. cognac
1 tsp vanilla sugar
1 sachet of gelatin (10 g)

For sprinkling:

1⁄2 tsp cocoa + 1⁄2 tsp. powdered sugar

Cooking cake. Brew coffee and cool completely.

Mix flour with cocoa and baking powder.

Beat soft butter, sugar and vanilla sugar a little with a mixer.

Add eggs one at a time, beating with a mixer each time.

Pour in the cooled coffee, beat a little.

Pour in the dry mixture in two or three batches, beating each time.

Lubricate the form well with oil (it is better to use a detachable form, I have a form with a diameter of 22 cm). Pour the dough, smooth, put in an oven preheated to 180 degrees. Bake for approximately 30 minutes or until dry.

Cool the finished cake completely. Coffee intended for cream, brew and cool completely. Take from there 50 ml of brewed coffee (about 4 tablespoons) and soak the cake well in the form.

Cooking cream. Add about half of the sugar and vanilla sugar to the yolks, beat until noticeably lighter.

Put in a water bath, pour in the remaining coffee. Cook over low heat for about 10 minutes, stirring occasionally.

Cool the mixture completely, then add cognac, mix.

Gelatin pour 100 ml of water and leave to swell for 10 minutes (or for the time indicated on the package).

Put the gelatin on a small fire, warm it up slightly, mix, the gelatin should completely dissolve. Cool down.

Whip the cream until lightly thickened, then add the remaining sugar and beat until stiff peaks form.

Add the cooled coffee mass, beat a little.

Pour in the gelatin, while whisking with a mixer.

Pour the resulting mass over the cake in the form, refrigerate for 4-5 hours until completely solidified.

To remove the side of a detachable form, without damaging the edges of the cake, I advise you to use a hair dryer. Evenly heat the side outside with a hair dryer for a minute, then gently unbutton the form. Or just run a knife along the walls of the mold.

Mix cocoa and icing sugar, sprinkle the surface of the cake through a strainer.

I also sprinkled some more powdered sugar around the edges of the cake.

The most delicate and fragrant coffee cake is ready.

Recipe 7: Chocolate Coffee Cake

I suggest you try a very cool chocolate and coffee cake. The cake is very tasty, with a pronounced taste of chocolate and coffee. Such a cake can be baked for any holiday, it is prepared quite simply.

For biscuit: ;

Eggs (large) - 2 pcs;
Flour - 45 g;
Sugar - 90 g;
Cocoa powder - 15 g;
Baking powder - 0.5 tsp;

For cream: ;

Butter - 200 g;
Boiled condensed milk - 200 g;
For glaze: ;
Chocolate black + white - 80 g;
Cream 33% - 40 ml;

For decoration: ;

Protein cream(wet meringue of 2 proteins);
Instant coffee - 1 tsp;
Chocolate chips - 100-130 g;
For impregnation of biscuit: ;
Instant coffee - 2 tsp;
Boiling water - 200 ml;
Sugar - 2 tsp;
Cognac - 2 tsp;

Beat egg whites to stiff peaks, gradually adding sugar. Add egg yolks one at a time while continuing to beat.

Mix flour with cocoa powder and baking powder. Sift in parts directly into the whipped mass of proteins and yolks, gently mixing everything.

The dough will turn out lush and airy, similar to good store-bought sour cream or cream.

Bottom detachable form d.20 cm cover with parchment and lay out the dough. Turn the form sharply in different directions. Bake a sponge cake at 170 degrees for 35-40 minutes (until a dry match).

Turn the form with the finished hot biscuit over, raise it 30-50 cm above the table and throw it (do not be afraid, the biscuit will not fall apart). Then leave the form with the biscuit upside down until it cools completely. And only after that, remove the biscuit from the mold - it will be lush, airy and very tender.

Biscuit cut into 3 parts. Soak each part with coffee syrup. To do this, brew coffee, add sugar, mix and cool. Next, pour cognac into the syrup, mix.

For cream: add boiled condensed milk to softened butter. Beat with a mixer until smooth and slightly fluffy.

Lubricate each part of the biscuit with cream.

Also grease the sides and top of the cake well with cream, align. Send the cake to the refrigerator for a couple of hours.

Prepare glaze: mix black and White chocolate in any proportions, pour boiling cream and mix until smooth. Allow glaze to cool.

Cover the top of the cake with the finished icing, sprinkle the sides of the cake with pieces of dark chocolate or grated chocolate. Send the cake to the refrigerator for another 1 hour.

To decorate the cake, I took a wet meringue with coffee flavor. To do this: mix a spoonful of instant coffee with 1-2 tablespoons of boiling water and beat thoroughly with a spoon so that foam appears.

This is a cut of the cake. Enjoy your meal!

Making coffee cake is pretty easy. They can always please themselves and their families for any reason. BUT various recipes give the opportunity to choose a cake for a family celebration or cook gorgeous cake for a big holiday. Whatever you choose, it will always please you and your guests with its taste.

Well, of course, coffee cake is not only for coffee lovers, it will appeal to all the sweet tooth. We have prepared for you various cooking recipes so that you can choose what you like best.

First, some simple tips:

Be sure to use high quality coffee. You can use both natural and instant coffee. Depending on the recipe, it can be added to cream and dough.
Cooking cream will give scope for your imagination. Which one do you prefer: creamy, sour cream, butter, custard. Coffee can be added to any cream.
The dough can be prepared as the simplest on kefir, as well as any cakes - biscuit, puff or shortbread. What do you like more and more convenient to cook. Or maybe you want to cook something new.
To make your coffee cake light, you can cook it with berries or fruits. It is good to use meringue, then your cake will turn out light and airy. We have prepared recipes for such cakes for you.
You can make coffee cake without baking. To do this, ordinary cookies can simply be crushed and mixed with butter to make a cake base out of them. You can make coffee-cream layers that soak the cookies. Very simple and delicious.

Ingredients:

wheat flour - 150 gr
milk - 80 ml
boiled condensed milk - 100g
butter - 150 gr
chopped nuts - 4-5 tbsp
cocoa powder - 50 gr
egg - 3 pcs
mascarpone - 250 gr
sugar - 1/2 cup
instant coffee - 5 gr

Cooking method:
1. Whisk soft butter with sugar. Add eggs to the mixture, cocoa, milk, coffee, while continuing to whisk.
2. Slowly add the flour while stirring, it should not be too thick.
smooth dough, and bake for 40 minutes at a temperature of 180 degrees.
3. Whip boiled condensed milk and mascarpone until smooth.
4. We take out the finished cake from the oven and cool slightly. Cut lengthwise into two parts. We stack the cakes one on top of the other making a cream layer. We coat the top and sides with cream. Sprinkle with chopped nuts. We leave the cake for two hours, giving it a good soak in the cream.

Ingredients:
To prepare the cake we need:

eggs - 12 pieces
wheat flour - 500 gr
starch - 50 g
lemon - 1 half
powdered sugar - 280 gr
vanilla sugar - 1 sachet

For impregnation:

strong black ground coffee - 100 ml
cognac - 30 ml
cane sugar - 50 gr

Filling:

blackberry jam 200-250 gr

For cream:

butter - 200 gr
brewed coffee - 100 ml
sugar - 200 gr
yolk - 3 pcs

For glaze:

brewed coffee - 100 ml
granulated sugar - 1 cup
butter - 1 tbsp. a spoon
vinegar - 1 teaspoon

Cooking method:
1. Beat egg whites with powdered sugar until stiff peaks form. Continuing to beat, add the yolks. In the resulting homogeneous mass, gradually add flour, starch, juice and lemon zest. Mix everything well, thus obtaining a dough.
2. Grease the form with oil and transfer the dough there. Bake at 180 degrees until done. We cool the finished biscuit and cut lengthwise into three cakes. Soak them with coffee and cognac.
3. Brew strong coffee, add sugar and butter. Knead until a homogeneous mass is obtained. Add egg yolks and mix well again.
4. Brew coffee, add sugar, vinegar and butter. We knead until a homogeneous mass. This is frosting.
5. We coat the first lower cake with blackberry jam, the next with cream, and gently pour the top with thick glaze.
We leave the finished berry-coffee cake for a few hours to soak well.

This simple recipe won't give you much trouble. But it will please you with its taste.

Ingredients:

flour - 3 cups
condensed milk - 2 cans
sugar - 2 cups
soda - 15 gr
cocoa powder - 100 gr
soda - 15 gr
kefir - 500 ml
butter - 400 gr
eggs - 5 pcs
ground coffee - 40 gr
coffee liqueur - 20 gr
instant coffee 10 gr

Cooking method:
1. Pour the sifted wheat flour with 10 g of natural coffee, sugar and cocoa into a deep bowl. mix everything thoroughly.
2. In a separate bowl, beat the eggs with a glass of sugar until the mass reaches a completely homogeneous state.
3. Add soda to kefir and mix. Pour kefir into beaten eggs. Add vegetable oil there and stir gently.
4. Slowly pour the wet mixture into the dry mixture while stirring.
5. Cover the bottom of a large baking sheet with baking paper and spread the dough into it. Level and bake for about 30 minutes at a temperature of 160 degrees. We take out the finished cake, let it cool and cut off the edges. Cut the crust in half. Then we divide each half lengthwise into two cakes. There should be four cakes in total.
6. For impregnation, prepare instant coffee with sugar and add coffee liqueur.
7. For cream, beat the butter with condensed milk, add 10 g of natural ground coffee.
8. Soak a little cake on both sides. We stack them one on top of the other, each covering with a layer of cream. We also coat the sides. Grind the scraps into crumbs, and sprinkle the cake with it.

Ingredients:

cookies "Jubilee" - 3 packs
milk - 200 ml
rum - 50 ml
freshly brewed coffee - 1 cup
eggs - 2 pcs
sugar - 130 g
wheat flour - 2 tablespoons
butter - 150 gr
ground coffee - 50 gr

Cooking method:
1. Pour coffee into milk and boil. Grind sugar and flour with eggs. Add the prepared egg mixture to warm milk. Mix well and put on a minimum fire. Stirring constantly, cook until signs of boiling appear, then remove from heat and let cool. Add soft butter to the cream and beat.
2. Dip each cookie in coffee and alcohol and arrange in a single layer on the cake tray. Spread the cream over the cake and lay out a layer of cookies again. Collect the cake until you run out of cream and cookies. The cake can be poured over with melted chocolate.

Ingredients:

For the chocolate biscuit:

wheat flour - 100 gr
baking powder - 8 gr
butter - half a pack
eggs - 2 pcs.
cocoa - 20 gr
strong coffee - 100 ml
granulated sugar - 100 gr
vanilla sugar

Coffee cream mousse:

milk - 200 ml
fat cream - 250 ml
gelatin - 25 gr
starch - 100 gr
strong coffee - 200 ml
cognac - 70 ml
sugar - 360 gr
eggs - 2 pieces

For impregnation:

strong coffee - 200 ml
liquor - 70 ml

Cooking method:
1. Beat slightly melted butter, gradually adding sugar, until fluffy. The yolks must be separated from the proteins and added one at a time to the oil mass. While whisking, simultaneously pour in the slightly warm strong coffee and add the vanilla sugar. While stirring, pour the flour sifted with cocoa into the resulting mass, and knead thoroughly, obtaining a homogeneous dough. Separately, beat the egg whites in a strong foam, adding sugar on a spoon. Pour the beaten egg whites into the batter and fold gently.
2. Cover the prepared form with baking paper, transfer the dough into it and bake for about 30 minutes at 180 degrees. Take out the finished biscuit, let it cool and soak with warm coffee with alcohol.
3. For the cream mousse, mix the egg yolks with half the starch. Pour in half of the prepared coffee. Add the remaining starch, stir and pour in the rest of the coffee.
4. Pour milk into a saucepan, add 100 g of sugar and put on
the fire. Gently add the mixture of yolks and starch to boiling milk,
constantly stirring with a whisk. Cook over low heat until thickened. Having removed
saucepan off the heat, cover and let cool.
5. Pour gelatin with cognac and leave for 15 minutes. Then add to the cooled custard.
6. Add whipped cream to the custard, stirring gently from top to bottom.
7. Put the cream on top of the soaked biscuit. Cover with cling film and refrigerate overnight. Take it out of the mold in the morning and decorate the cake if you like. chocolate figurines, coffee beans or just melted chocolate.

And finally, a few more useful, little tricks in order to
your chocolate cake turned out especially tasty, the envy of other housewives.

It is better to add instant coffee to the dough, and to prepare the cream
freshly brewed.

Be sure to leave the finished cake to stand for several hours, then it
well saturated and will be juicy and soft.

If you are making a coffee cake, use only good quality coffee!
This rule also applies to alcohol - liquor, cognac.