Sunday is the time to relax, spend time with family or friends, around gourmet meals. Among the delights at dessert time, cake occupies a special place. Whether it is chocolate, lemon, autumn fruit, pistachio or even marbled, it seduces with its simplicity of execution. This Sunday, we’re offering you a delight that doesn’t choose between dessert and coffee but we’ll have both!
On the coffee-flavored dough, garnished with dark chocolate chips, is a delicious Chantilly cream, also coffee-flavored. We can never repeat it enough, if the eggs are never stored in the refrigerator, the liquid cream – always whole, in the case of Chantilly – must be as cold as possible otherwise it will not rise! Also, you never put cold whipped cream on a hot or even lukewarm cake, it is better to wait until it has really cooled before covering it. The best time-saving tip for cooling your cake? The window sill. If it worked for our grandmothers, there’s no reason why it shouldn’t work for us.
To your cake molds.
Sunday recipe: Soft coffee cake and creamy coffee frosting
Preparation time: 15 minutes
Cooking time: 50 minutes
For 8 people
180 g soft semi-salted butter
200 g of icing sugar
3 beaten eggs
280 g sifted flour
1 sachet of baking powder
3.5 cl of cold strong espresso coffee
15 cl of whole milk
80 g chopped dark chocolate
The icing
15 cl of very cold whole liquid cream
2 tbsp. coffee extract
40 g of icing sugar
50 g dark chocolate shavings
Preheat the oven to 170°C/th. 4-5.
Butter and flour a cake mold.
In the bowl of the food processor fitted with the leaf tool, beat 180 g of soft semi-salted butter with 200 g of icing sugar for 5 minutes, then gradually add 3 eggs beaten into an omelette, continuing to whisk. At medium speed, add 280 g of sifted flour, 1 sachet of baking powder and finish with 3.5 cl of cold strong espresso coffee and 15 cl of whole milk. Incorporate 80 g of chopped dark chocolate then transfer the mixture into the cake mold.
Bake for 50 minutes, at the end of cooking the blade of your knife should come out clean. Leave to cool before unmolding.
Make the icing: whip 15 cl of very cold whole liquid cream into whipped cream with 2 tbsp. coffee extract, then add 40 g of icing sugar.
Cover your well-cooled cake and sprinkle with 50 g of dark chocolate shavings.
Discover the recipe for soft coffee cake and creamy coffee frosting
Happy Sunday
