Ingredients
- 180 g of soft semi-salted butter
-
200 g 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 of chopped dark chocolate
-
the icing
- 15 cl of very cold whole liquid cream
- 2 teaspoons coffee extract
- 40 g icing sugar
- 50 g dark chocolate chips
Preparation
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Preheat the oven to 170°C/gas mark 4-5.
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Butter and flour a cake tin. In the bowl of the food processor fitted with the blade 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. Add 80 g of chopped strong dark chocolate then transfer the mixture to the cake tin.
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Bake for 50 minutes, at the end of cooking the blade of your knife should come out clean. Leave to cool before unmolding.
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Make the icing: whip 15 cl of very cold whole liquid cream with 2 tsp of coffee extract, then add 40 g of icing sugar. Cover your well-cooled cake and sprinkle with 50 g of dark chocolate shavings.
