Chocolate and coffee are a well-known dessert pairing that tastes heavenly, so why not pair them in this lush showstopper cake? The cake is so very easy to make, but very moist and rich, with a deliciously tender crumb; and the chocolate glaze is absolutely perfect with the almost bitter dark chocolate cake. Perfection in a dessert form.
Ingredients
For the cake
300 grams flour
200 ml strong black coffee
200 gr dark chocolate
150 gr sugar
150 gr butter
100 gr sour cream
50 ml white rum
2 tablespoons unsweetened cocoa powder
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla
For the glaze
100 grams milk chocolate
80 gr sour cream
Preparation
For the cake, melt the chocolate and butter, in a double boiler or in the microwave, and set it aside to cool. In another bowl, slowly whisk together the sour cream and eggs, the add the sugar, and set it aside. Sift the flour twice with the cocoa powder and baking powder.
Take the egg and sour cream mixture, add a bit of the melted chocolate, then a bit of flour mixture, then a bit of coffee and rum mixture, and repeat until you use up all the ingredients. Blend it well, then pour the batter into a prepared round cake tin (23 cm), with bottom lined with baking parchment, and sides lightly greased, then and bake in a preheated oven, at 180˚C (350˚F), for 30-35 minutes.
For the glaze, melt the chocolate and leave it to cool slightly, then stir in the sour cream, mix well and leave it to cool down and thicken up enough to glaze the cake. You can even place it in the refrigerator briefly, to speed up the process. Decorate the cooled cake, and serve with whipped cream. Yields 12 servings.
