Chocolate-coffee cake

Name: Chocolate-coffee cake recipe
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 12
Cuisine: American cuisine
Ingredients: 250 g all-purpose flour; 50 g ground almonds; 2 teaspoons baking powder; 200 g sugar; 175 g butter; 100 g dark chocolate; 4 eggs; 200 ml buttermilk; approx. 75 ml espresso; 100 ml amaretto; 2-3 teaspoons sugar; 500 g mascarpone cheese; 250 ml cold heavy cream - I used 30%; 50 g powdered sugar; 2 tablespoons amaretto; 100 g dark chocolate

3/20/2020 (upd. 9/22/2026)

Chocolate-coffee cake recipe

5.0

(2)

60 min

25 min

Recipe by:

Beata Pawlak

One portion: 100

390 kcal

29g carbs

6g protein

27g fat

Equipment

Two baking pans with a diameter of about 20 cm.

Ingredients

ingredients for the chocolate cake

250 g all-purpose flour ((1 and 2/3 cups) )

50 g ground almonds ((half a cup) )

2 teaspoons baking powder

200 g sugar ((1 cup) )

175 g butter (softened )

100 g dark chocolate

4 eggs (size L)

200 ml buttermilk (at room temperature)

ingredients for coffee syrup for the cake

approx. 75 ml espresso ( or strong coffee)

100 ml amaretto

2-3 teaspoons sugar

ingredients for mascarpone cream for the cake

500 g mascarpone cheese (cold )

250 ml cold heavy cream - I used 30%

50 g powdered sugar ((1/3 cup) )

2 tablespoons amaretto

additionally:

100 g dark chocolate (- grated)

Instructions

HIDE IMAGES

How to make chocolate cake for the cake

Break the chocolate into pieces, transfer to a heatproof bowl, place over a pot of simmering water – ensuring the bottom of the bowl does not touch the water – and heat until the chocolate melts. Remove the bowl from the pot and let it cool slightly.

100 g dark chocolate

Cream the butter with sugar until light and fluffy.

175 g butter, 200 g sugar

Mix the flour with ground almonds and baking powder.

250 g all-purpose flour, 50 g ground almonds, 2 teaspoons baking powder

Add the melted chocolate to the butter mixture and mix briefly.

Add the eggs one by one and mix until combined.

4 eggs

Gradually add the flour mixture alternately with the buttermilk – do not overmix – just until the ingredients are combined.

200 ml buttermilk

Transfer the batter to two baking pans with a diameter of about 20 cm.

Bake at 180 degrees Celsius for about 20-25 minutes – or until a wooden skewer inserted into the center comes out clean.

After baking, let it cool.

Cut the cakes into two layers – from one cake, I also trimmed the domed top and crumbled it.

How to make mascarpone cream for the cake

Place all cream ingredients in a bowl – the heavy cream and mascarpone must be very well chilled – and beat on high speed until the cream is whipped and thickened.

500 g mascarpone cheese, 250 ml cold heavy cream - I used 30%, 50 g powdered sugar, 2 tablespoons amaretto

Chocolate-coffee cake assembly

Prepare the coffee and amaretto syrup.

approx. 75 ml espresso, 100 ml amaretto, 2-3 teaspoons sugar

Soak the cake layers with it.

Layer each cake layer with cream – set aside some cream to spread on top of the cake – and sprinkle with grated chocolate.

Finally, spread the remaining cream on the top and sides of the cake.

You can additionally sprinkle the sides with crumbled cake and grated chocolate.

100 g dark chocolate

Chill the cake in the refrigerator.

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