Moist Chocolate and Coffee Cake Recipe
Ingredients
Directions
- Preheat the oven to 180°C or 350180°F.
Dough:
- Melt the chocolate in the microwave with the butter remove and add the coffee liqueur.
- Beat the eggs with the sugar until they form a foam, add the chocolate mixture and mix well.
- Finally, add the flour.
- Pour the dough into a round bottom cake form (about 22cm in diameter), lined with parchment paper.
- Bake in the oven for about 35 minutes (do the toothpick test to see if it's ready).
- Unmold either while warm or cold.
Topping:
- Bring the chocolate and cream to a boil until the chocolate melts (keep stirring).
- Add the coffee liqueur and stir until smooth, remove and let it cool until it thickens, before pouring it over the cake.
- When the cake is cold, pour the lukewarm chocolate over the top of the cake and decorate it with the almonds.
- Serve with the cream on the side.
Adapted from a Recipe by: Cozinha da Zana
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the milk chocolate with dark chocolate in the recipe?
Yes, you can substitute milk chocolate with dark chocolate for a richer flavor. However, keep in mind that dark chocolate is less sweet than milk chocolate, so you might want to adjust the sugar quantity slightly to balance the sweetness.
How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If the weather is hot or humid, it’s better to refrigerate it, where it can last for about a week. For longer storage, you can freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
What should I do if my cake comes out too dry?
If your cake turns out dry, it could be due to overbaking or measuring inaccuracies. To remedy dryness in the future, ensure that you accurately measure your flour and follow the baking time carefully. You can also add a simple syrup (equal parts sugar and water boiled until the sugar dissolves) to the cake layers after baking to add moisture.
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