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Home / Recipe / Chocolate coffee cake

Chocolate coffee cake

Chocolate coffee cake

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A superbly orchestrated pairing of two intensely satisfying favorites: rich, dark chocolate and full-bodied espresso.

Preparation (6 persons)

Cake:

Preheat the oven to 176°C / 348 Fahrenheit.
Prepare the Livanto Grand Cru in espresso (3 x 40 ml / 1.5 oz).
Set aside to cool down.
Put the butter, the sugar, the eggs, the melted dark chocolate, the vanilla extract and the sour cream in a mixer.
Mix all the ingredients well.
Slowly add the floor, the baking soda and the salt.
Mix until you have a smooth mixture.
Put the batter in the cake pan and bake for 30 min.

Chocolate Ganache:

Gently melt the bittersweet chocolate.
Add the heavy cream and simmer.
Whisk the butter until you obtain a smooth consistency, then add in the chocolate cream.
Leave the mixture at room temperature until it reaches a spreadable consistency.
Spread the ganache on the cake.
Serve the cake with the espressos.

Tags : Christmas / dark chocolate / Valentine

Accessories for this recipe

Glass Espresso

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Characteristic

Medium

Difficulty
Medium

Preparation
45min. (incl 30min oven)

Material
3 Espresso Cups (3x 80 ml/3 oz)
1 Oven
1 Mixer
1 cake pan
1 Pan

Origin
China

Ingredients

For the coffee

3 capsules of Livanto Grand Cru

For the recipe

120 g / 4 oz of flour
3/4 teaspoon of baking soda
A pinch of salt
60 gr / 2 oz of butter
65 gr / 2.1 oz of sugar
50 gr / 1.5 oz of cane sugar
2 eggs
114 ml / 3.9 oz of melted dark chocolate
2 tablespoons of sour cream
1/2 teaspoons of vanilla extract

Chocolate Ganache

200 ml / 6.8 oz of heavy cream
168 gr / of bittersweet chocolate, finely chopped
2 tablespoons of butter

<em>Livanto</em>

Livanto
Intensity : 6

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