Coffee cake is suitable for both large celebrations and small family celebrations.

A variety of recipes allows you to cook a simple cake, or create a real masterpiece.

Coffee cake - the basic principles of preparation

Coffee  for cake use both soluble and natural. It is added to the dough, or to the cream. The only condition is that coffee should only be of high quality.

Coffee cake can be made from any cake: biscuit, sand, puff, or prepare a simple dough on kefir. Dry coffee is added to it, or it is pre-brewed.

Concerning cream, here you can also experiment. For the layer use sour cream, butter, cream, or any other cream. If the cakes are without coffee, it is added to the cream.

Coffee cake is prepared in the same way. without baking. The basis for such a dessert can be cookies that are simply layered with coffee cream or crushed into crumbs, combined with soft butter and form a cake.

The cake will turn out fresh and light if cooked. with fruits or berries. You can also use meringuesto make the cake airy.

Recipe 1. Simple Coffee Cake

Ingredients

10 g of instant coffee;

three glasses of flour;

7 tbsp. tablespoons of vegetable oil;

pack of cocoa powder;

two cans of condensed milk;

some coffee liquor;

two and a half glasses of sugar;

half a liter of kefir;

400 g drain oil .;

five eggs;

40 g of natural coffee.

Cooking method

1. In a deep bowl, combine the sifted wheat flour with 10 g of natural coffee, sugar and cocoa. Mix.

2. In a separate bowl, beat the eggs with a glass of sugar until the mass increases five-fold.

3. Kefir is mixed with soda. Pour kefir into beaten eggs. We also send vegetable oil here and gently stir.

4. Gradually pour the liquid mixture into the dry, while stirring with a mixer.

5. Cover the bottom of the large baking sheet with baking paper and put the dough into it. Level and bake for about half an hour at 160 C. Take out the finished cake, cool and trim the edges. Cut the cake in half. Then we divide each half lengthwise into two cakes. As a result, you should get four cakes.

6. To soak, pour instant coffee with sugar and boiling water and add coffee liqueur to taste.

7. Beat butter with condensed milk, add 10 g of natural coffee.

8. Soak cakes with coffee on both sides. We lay them one on top of the other, each covering with a layer of cream. Coat the sides as well. Grind the scraps into crumbs, and sprinkle the cake with it.

Recipe 2. Coffee Mousse Cake

Ingredients

Chocolate sponge cake

vanilla sugar;

wheat flour - 100 g;

baking powder - 8 g;

oil drain. - half a pack;

cocoa - 20 g;

strong coffee - 100 ml;

white sugar - 100 g;

two eggs.

Coffee Cream Mousse

gelatin - 25 g;

milk - 200 ml;

cognac - 70 ml;

fat cream - 250 ml;

starch - 100 g;

strong coffee - 200 ml;

sugar - 360 g;

two eggs;

Impregnation

strong coffee - 200 ml;

75 ml of liquor.

Cooking method

1. Beat the slightly thawed butter, gradually adding sugar, until splendid. Separate the yolks from the proteins and introduce them one by one into the oily mass. While continuing to beat, pour a little warm strong coffee and add vanilla sugar. Gradually introduce into the resulting mass sifted with cocoa flour, and knead a homogeneous dough. Separately, beat the egg whites in a strong foam, pouring sugar on a spoon. Put the whipped whites in the dough and mix gently.

2. Cover the parchment form, transfer the dough into it and bake for half an hour at 180 degrees. Cool and soak the sponge cake with warm coffee and alcohol.

3. For cream mousse, mix the yolks with half the starch. Pour half the coffee in a thin stream. Add the remaining starch and pour in the rest of the coffee.

4. Pour the milk into a saucepan, add 100 g of sugar and put on fire. Add a mixture of yolks and starch into a boiling milk in a thin stream. Stir continuously with a whisk. Cook until thickened. Remove from heat, cover and cool.

5. Pour gelatin over cognac and leave for 15 minutes. Dissolve it over a pot of boiling water. Cool and add to the cooled custard.

6. Gradually introduce them into the custard, whipped cream into a dense foam, mixing with gentle movements from top to bottom.

7. Put the cream on top of the soaked biscuit. Cover the top with foil and send overnight in the cold. Remove from the mold and decorate with melted chocolate or coffee beans.

Recipe 3. Coffee cake without baking

Ingredients

three packs of "Anniversary" cookies;

a glass of freshly brewed coffee;

200 ml of milk;

rum - 50 ml;

two eggs;

white sugar - 130 g;

wheat flour - 2 tbsp;

150 g plums. oils;

ground coffee - 50 g.

Cooking method

1. Pour coffee into milk and boil over a fire. Strain. Mash sugar and flour with eggs. Send the egg mixture to warm milk. Stir and set to minimum heat. Cook, stirring constantly, until signs of boiling appear. Chill. Add soft butter to the cream and beat.

2. Dip each cookie in coffee with alcohol and put it on a cake tray in one layer. Spread the cream on the cake and lay the cookie layer again. Collect the cake until the cream and cookies run out. Pour the melted chocolate cake.

Recipe 4. Berry Coffee Cake

Ingredients

Korzh

a bag of vanilla sugar;

half a lemon (juice and zest);

starch - 50 g;

280 g of powdered sugar;

500 g of premium flour.

Impregnation

30 ml of brandy;

strong black coffee - 100 ml;

cane sugar - 50 g.

Cream

yolk - three pcs.;

100 ml strong coffee;

200 g finely ground sugar

oil drain. - a pack.

Filling

blackberry jam - 220 g.

Glaze

some vinegar;

100 ml strong coffee;

stack white sugar;

a spoonful of plums. oils.

Cooking method

1. Beat the cooled proteins in a strong foam, adding small amounts of powder. Then introduce one yolk while continuing to whisk. Add starch, flour, zest and lemon juice. Knead a uniform dough.

2. Transfer the dough into a mold, grease it with butter and rub it with flour. Bake until cooked. Cool the biscuit, and divide along into three layers. Everyone soak coffee with cognac.

3. Brew a sweet strong coffee to a syrup state. Cool, add butter and grind until smooth, introducing egg yolks one at a time.

4. Cook syrup from vinegar, granulated sugar and coffee. Pound the syrup with butter. The icing is ready.

5. Cover the bottom cake with blackberry jam. The second is a layer of cream. Pour the top cake with warm coffee glaze.

Recipe 5. Coffee Cake with Mascarpone

Ingredients

a handful of chopped nuts;

wheat flour - 150 g;

boiled condensed milk - 100 g;

cocoa powder - 50 g;

80 ml of milk;

three eggs;

½ stack. Sahara;

250 g of mascarpone;

softened drain. oil - 150 g;

5 g of instant coffee.

Cooking method

1. Whisk soft butter with sugar whisk. Add eggs, coffee, cocoa and milk, without ceasing to beat.

2. Gradually add flour until a smooth, not too thick smooth dough is obtained. Bake for 40 minutes at 180 degrees.

3. Beat the mascarpone with boiled condensed milk until a fluffy mass is obtained.

4. We take out the finished cake and cool it slightly. Cut lengthwise into two parts. We add cakes one on top of another, generously applying cream. We coat the top and sides with cream. Sprinkle with chopped nuts.

Recipe 6. Coffee Meringue Cake

Ingredients

Korzh

5 g baking powder;

a pinch of salt;

stack Sahara;

½ stack. flour;

60 g of starch;

Cream

half a liter of fat cream;

cocoa - 60 g;

150 g of powdered sugar;

250 g mascarpone.

Meringue

3 drops of lemon juice;

140 g of sugar;

Impregnation

20 g cream thickener;

50 ml of dark rum;

160 ml of freshly brewed coffee.

Additionally

30 g of drain oil .;

dark chocolate bar.

Cooking method

1. For biscuit, separate the proteins from the yolks and beat them to strong peaks and a half of granulated sugar. Pour the remaining sugar into the yolks and rub until white. Gently combine the proteins with the yolks. Mix flour with baking powder, cocoa and starch. Sift into a liquid mixture and mix gently. Bake a biscuit for forty minutes at 180 C. Cool the cake on a wire rack.

2. Beat the egg whites with lemon juice and a pinch of salt until soft peaks. Without stopping the process, gradually pour sugar. We spread the protein mass in a confectionery bag and place it on the deco, covered with parchment, small bezeshki. Top cocoa and bake for an hour and a half at 100 ° C and cool.

3. We brew strong coffee. Add rum to a warm drink.

4. Beat cream with powdered sugar and a fixer. Add the mascarpone and continue to whisk until smooth. Set aside the fourth part. Add cocoa to it and mix.

5. Grind the chocolate. The biscuit is cut lengthwise into three parts.

6. The form where the biscuit was baked is covered with cling film. We spread cakes in it, each abundantly lubricating with cream. Sprinkle grated chocolate on top of the cake.

It is better to add freshly brewed coffee to the cream, and soluble can be put in the dough.

Be sure to leave the cake for several hours so that it is properly saturated.

Use only high-quality coffee; a coffee drink for the cake will not work.

For aroma, you can add cognac, liquor or rum to coffee.

Chocolate perfectly sets off the coffee aroma, so instant coffee is often used to make chocolate baked goods. Homemade chocolate and coffee cakes are made from biscuit or shortcrust pastry. To bake them, you can use both the oven and the slow cooker. In addition, you can make such a dessert without baking at all, replacing the flour base with ready-made cookies.

Chocolate cakes with coffee in a slow cooker and oven

Chocolate and coffee cake in a slow cooker

Ingredients:   1 cup flour, 1 cup sugar, 1 teaspoon baking baking powder, 2 tbsp. tablespoons of bitter cocoa powder, 1 cup of kefir, 1/2 tsp of coffee, 2 tbsp. tablespoons of vegetable oil, 2 eggs, 150 g of raisins, a pinch of salt, vanillin to taste

Cooking:   Beat eggs slightly with sugar, add butter and kefir. Stir and carefully pour in the coffee. Add flour in small portions. Pour baking powder. Add raisins. Mix everything well and pour the dough into a slow cooker. Bake a chocolate cake with coffee for 1 hour in the "Baking" mode and another 15 minutes in the "Heating" mode.

Chocolate and coffee cake with prunes

Ingredients:

Chocolate Puff Pastry:  420-450 g of flour, 350-400 g of butter, 200 ml of water, 2-3 tbsp. l cocoa powder, 2 tsp. salt

Filling:  140–150 g of prunes, 50 ml of coffee liqueur, 200 g of dark chocolate, 2 tsp. instant coffee, 1 tbsp. l cocoa powder, 2 eggs, 150 ml of heavy cream, 1 tbsp. l hot water, 40 g of brown sugar, vanilla.

Cooking:

To make a cake with coffee and chocolate according to this recipe, half the norm of butter should be cut into small pieces and knead. Add to cocoa butter and mix with a spatula so that the mass acquires a uniform color and consistency. Then pour flour with salt and quickly grind your hands in crumbs. Pour chilled water, knead the dough. Roll it into a ball, wrap it with cling film, and place it in the refrigerator for 12–16 hours. After that, roll the dough into a rectangular layer. Cut the remaining oil into thin slices, put on half of the layer, cover with the free side of the dough, pinch the edges. Fold the resulting layer in half and gently roll from the center to the edges. Then fold it three times and roll it out again to form a layer 7–8 mm thick. Repeat this procedure 2 more times.

Put the finished dough on a work surface, sprinkled with flour, roll into a layer 3-4 mm thick, lay in a mold, shape the sides, make a few punctures with a fork, pour a layer of beans or peas on top. Bake in the oven for 10-15 minutes at 190 ° C, then remove the beans. Pour prunes with warmed liquor, leave for 10 minutes. Break the chocolate into pieces, add cream, coffee, cocoa, water, sugar and vanilla. Heat the mixture over low heat, stirring, until a homogeneous mass is formed. Do not overheat or boil! Remove the mixture from the heat, cool for 5-7 minutes, then add beaten eggs and mix thoroughly. Put prunes on the finished cake, pour with chocolate cream. Bake the cake in the oven for 20 minutes at 180 ° C. Sprinkle the cooled cake with coffee and chocolate with cocoa powder.

Queen Margot Cake with Coffee and Chocolate

Ingredients:  6 eggs, 2 cups sugar, 5 tbsp. l starch, 2 tbsp. l cocoa, black coffee.

For filling: 3 tbsp. l sugar, 1 tsp. gelatin, 2/5 l of cream, 2/5 glasses of black coffee.

To decorate:  1 cup whipped cream and coffee beans, 2 tbsp. l sugar, some water.

Cooking method:  Before the formation of lush foam, beat whites with sugar and yolks with sugar. Mix starch with cocoa and add to the protein-yolk mass. Put the finished dough on a greased baking sheet and bake in a preheated oven. Cool and cut into layers.

For filling:  dilute gelatin in cold coffee. Beat cream with sugar, pour, stirring, diluted coffee, add prepared gelatin.

Soak the layers with sweet coffee, grease with filling and combine. Cover the surface of the cake with whipped cream and garnish with coffee beans.

As you can see in the photo, chocolate and coffee cake according to this recipe can be poured with caramel syrup:

Cake recipe with coffee and chocolate without an oven

Chocolate and Coffee Cookie Cake

Ingredients:  cookies - 250 g, icing sugar - 250 g, cocoa powder - 1 teaspoon, instant coffee - 2 teaspoons, boiled water - 2 coffee cups

Cooking:  Finely crush cookies, add icing sugar, cocoa powder and instant coffee, diluted in 2 coffee cups of warm water. Mix the mixture thoroughly and knead, like dough. Then put the resulting mass on parchment paper moistened with water and give the shape of a rectangular layer with a thickness of not more than 1 cm.

Cooking cream.  Grind until white 125 g butter with 120 g icing sugar and add vanilla to taste.

Apply the resulting cream in a uniform layer on the prepared layer of cookies and use parchment paper to wrap it with a roll. Transfer the cake with coffee and chocolate without an oven to an oblong dish, grease it with melted chocolate and cool well.

Chocolate and coffee cakes with cream and mousse

Chocolate Cake with Coffee Cream

Required for the test:  125 g butter or margarine, 150 g flour, 2 tsp. dry yeast, 2 tbsp. l coconut and cocoa, 200 g sugar, 2 eggs, 3 tbsp. l milk, 1/2 sachet of vanilla sugar, salt.

For cream:  1 cup icing sugar, 4 tbsp. l ghee, 1 tbsp. l cocoa and coconut flakes, 2 tsp each. ground coffee and vanilla sugar.

Cooking method.  Mix coconut flakes, butter, cocoa, sugar and vanilla sugar, without stopping stirring, add eggs. Put flour, dry yeast, salt, and finally pour in the milk. Lubricate the cake pan with butter, put the dough in it and bake for 45 minutes at medium temperature.

To fill the chocolate cake with coffee cream, mix all the ingredients, whisk until creamy. Grease the cooled cake with the resulting coffee cream.

Coffee Cake with Chocolate Cream

Composition:  biscuit - 375 g, coffee syrup for washing - 260 g, cream coffee cream - 364 g, cream chocolate cream - 38 g, roasted nuts - 15 g, roasted biscuit crumbs - 10 g.

Cooking:  The cake is prepared in the form of a square. The biscuit is cut. The lower layer is slightly soaked with coffee syrup, smeared with coffee cream and put on the upper layer, which is soaked more abundantly, the surface and sides are smeared with coffee cream. The sides are sprinkled with fried biscuit crumbs.

The chocolate-coffee cake prepared according to this recipe is decorated with roasted nuts.

You can make the inscription "Coffee" out of chocolate cream.

Quality Requirements:  the cake is regular in shape, decorated with coffee and chocolate cream, nuts on top, sprinkled with crumbs on the sides.

Cake with coffee and chocolate mousse

Ingredients:

For coffee cake:

• Eggs - 2 pcs.
• Sugar - 4 tbsp. l
• Flour - 4 tbsp. l
• Coffee - 1 tsp.
• Water - 2 tbsp. l

For cream:

• Egg yolk - 1 pc.
• Sugar - 5 tbsp. l
• Flour - 1.5 tbsp. l
• Milk - 150 ml.
• Coffee - 1 tsp.
• Gelatin - 12 g
• For mousse:
• Cream - 300 g
• Chocolate with coffee flavor - 100 g

For impregnation:

• Water - 100 g
• Coffee - 1 tsp.
• Sugar - 1 tbsp. l
• Cognac - 1 tbsp. l

Ganache:

• Chocolate - 50 g
• Cream - 30 g

Cooking method:  Dissolve coffee in two tablespoons of hot water. Cool. Beat eggs in a strong foam, add portioned sugar, beat until several times larger. Pour in the cooled coffee and whisk again. Then pour the sifted flour into the egg mass and mix with a spoon from the edge to the center. Lay out a 24 cm mold with tracing paper, grease with butter, put the dough and bake at t 190 degrees for about 35 minutes. Bake two cakes.

Preparation of the first cream:  Heat milk with coffee, but do not boil. Beat the yolk with white sugar, add flour, beat. In a thin stream add milk to the egg flour mass, stirring constantly so that there are no lumps. Transfer everything to a stewpan and cook, stirring, without stopping, until the mass thickens. Remove from heat and continue whisking with a whisk, cover with foil and put in the refrigerator.

Soak gelatin plates in cold water for 5 minutes, remove, squeeze and melt in the microwave.

Making coffee and chocolate mousse for a cake:  heat the cream (100 g), add chocolate to them. Melt the chocolate, stirring to make a smooth chocolate mass. Beat the remaining cream until peaks.

Mix the first cream with melted chocolate and carefully add a spoonful of whipped cream. Stir a few tablespoons of the finished cream with gelatin, and then add the entire gelatin mixture to the cream. Stir and refrigerate for 15 minutes to set the cream.

Cake assembly:  place the first cake in a detachable form, soak with a brush with a ready-made impregnation (mix water, coffee, cognac, sugar). Put the cream, smooth over the entire surface of the cake, put the second cake, soak. Top the cake also with cream.

Ganache:  Melt 50 g of chocolate with 30 g of cream. Put everything in a cornet and apply patterns on top of the cream.

1. Start a coffee cake with a biscuit. Keep the oil warm for 15 minutes to make it soft. Meanwhile, pour boiling water over all the coffee or brew it in a Turk.
2. Separate the yolks from the proteins; put the yolks in the refrigerator. Sift flour through a sieve along with cocoa powder and baking powder. Preheat the oven to 180C, grease the form with butter or cover it with parchment paper.
3. Pour 2 tbsp of the total amount of sugar, add the rest to the oil along with vanilla sugar and beat with a mixer until a lush cream mass is formed (within 2-3 minutes).
4. Without ceasing to beat, add one egg yolk, then pour 100 ml of coffee and mix for a couple of minutes until completely homogeneous. Reduce the speed of the mixer and pour in the dry mixture, beat for another minute until a uniform color.
5. Remove the proteins from the refrigerator and beat with a mixer until foam forms. Without ceasing to beat, pour sugar and salt. Beat the proteins for another minute until stable peaks and mix with the rest of the ingredients. Pour the resulting dough into the mold and send to the preheated oven.
6. Bake a coffee cake sponge cake for approximately 40 minutes. Check sponge cake for readiness with a dry toothpick. Take out the form, cover it with a light towel and leave for 5-10 minutes.
7. Meanwhile, mix in a small container 2 tbsp. strong coffee with 1 tablespoon strong alcohol. Remove the towel, stick the biscuit with a toothpick and evenly grease it with coffee coffee using a silicone brush.
8. Allow the cake to soak for several minutes, then remove it from the mold onto the wire rack and leave to cool completely. Prepare a cream-coffee cream for the cake. Separate the yolks from the proteins, put the yolks in the refrigerator (the whites and cream should be cold when whipping).
9. Pour 4 tablespoons to the yolks sugar, starch and beat with a whisk or mixer at low speed. Pour coffee into the yolk mixture and beat again. Pour milk into the pan, put on the fire. Gently bring it to a boil and reduce the heat.
10. While stirring, pour the yolk mixture into a saucepan with milk in a thin stream. Boil coffee cream for a couple of minutes with a slight boil, stirring constantly, until slightly thickened. Remove the pan from the heat and leave to cool, while occasionally stirring the mass so that the film does not form.
11. Pour gelatin 2-3 tbsp. clean water and leave for 10 minutes. Then put the container with gelatin in a water bath and heat to a liquid state, stirring. Remove the container from the heat and allow to cool to room temperature.
12. Combine the cooled custard with gelatin and alcohol. Beat the chilled cream until stable peaks and mix with coffee cream. Remove the proteins from the refrigerator and beat until foam. Continuing to beat, pour 2 tbsp. sugar and beat until steady peaks.
13. Stir in protein cream to coffee until smooth. Put the cooled biscuit to the bottom of a detachable form or ordinary but covered with cling film or parchment paper. Cover it with cream and refrigerate for solidification.
14. Coffee cake should be infused in the refrigerator for at least 8 hours, preferably 10-12. Then remove the mold, carefully remove the split ring or remove the cake with parchment / film on a plate, garnish with coffee beans, sprinkled with grated chocolate or cocoa powder.
15. Cut cake with coffee cream in batch slices. Have a nice tea party!

You probably managed to notice that without such drinks as tea or coffee it is difficult to imagine life in the world today. Each country prefers aromatic coffee or fragrant tea.
Coffee is an excellent and invigorating drink. I think you can take the time to prepare, for your friends, a cup of rich, aromatic coffee. And also please them with a new, unexplored coffee cake recipe. This amazing cake with an airy coffee biscuit. Pleasant cream cream, will not leave indifferent your beloved and friendly guests.
The preparation time for the coffee cake is 1.5 hours. Servings Per Container 10 pcs.

Taste Info Cakes and pastries

Ingredients

• Chicken eggs - 4 pieces.
• Wheat flour - 250 grams.
• Sugar - 250 grams.
• Instant coffee - 3 teaspoons.
• Hot water - 50 grams (for coffee).
• Starch - 1 tablespoon.
• For cream and cake decorating:
• Homemade cream - 250 milliliters.
• Sugar - 75 grams.
• Dark chocolate - 100 grams.
• Black coffee beans - 50 grams (for decoration).

How to make a delicious coffee cake made from biscuit dough

Take convenient and always dry dishes for making dough. Break four eggs into it.
For biscuit try to choose larger eggs because they have a lot of protein.


Beat eggs with a mixer, adding sugar in a spoon.


Beat until a thick white foam is formed.


Then mix the sifted flour with starch, add to the dough. Mixer to the side, we no longer need it. Using a silicone spatula, stir in the flour with starch in a circular motion.
From starch, the dough will become more porous.


Pour instant coffee into a small bowl, pour boiling water. To reduce costs, buy coffee in sticks, ideal for baking.

Put a thin stream of coffee in the finished dough, mix gently.


Take the metal mold for the cake. Lubricate the bottom and sides along the entire length with butter, fill with dough.


Preheat the oven to 180 ° C, put the form with the dough in the middle of the wire rack, bake for 20 minutes. If the top of the dough is baked faster than inside, then cover it with foil. Cool the finished biscuit for an hour. Try not to open the oven door during baking, better timekeep.


The chocolate should be broken into equal parts, cut the chocolate chips with a knife and put in the freezer.


Cool the cream in the refrigerator. Then beat with sugar in a chilled bowl. Beat until the mass doubles.

Teaser network

This is a recipe for a simple chocolate cake, which is prepared without much effort and, at the same time, has a rich taste. Cake with a pronounced aroma of coffee and chocolate and a delightfully soft and moist texture. And chocolate cream, which is also easy to use for decoration, makes this cake the dream of chocolate lovers.

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Lives in the Moscow Region, an engineer-technologist by training, a specialist in QMS at work, and a photographer by vocation. There is a little daughter and a beloved husband. He likes to travel with his whole family, they try to do this at least 2 times a year. Actively prepare the beginning with the transition to proper nutrition, since I really wanted variety with about the same set of products. And the last hobby, namely food photography, required a lot of beautiful and different “models” and led to the fact that I had to learn how to cook even those dishes that she was sure only an eminent cook could make.

• Recipe author: Irina Suglobova
• After cooking, you will get 12
• Cooking time: 60 min

Ingredients

• 350 gr sugar
• 245 gr. wheat flour
• 75 gr. cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp soda
• 1/2 tsp salt
• 2 pcs. egg
• 240 ml. coffee
• 240 ml. milk
• 120 ml. corn oil
• 1.5 tsp vanilla extract
• 180 gr. dark chocolate
• 226 gr. butter
• 230 gr. powdered sugar
• 1.5 tsp vanilla sugar

Cooking method

Turn on the preheat oven to 180 degrees. Prepare 2 forms, 23-25 ​​cm in diameter and grease them with oil. Cover the bottom with parchment.

In a large bowl, combine sugar, flour, cocoa powder, baking powder, soda and salt. Important: the amount of sugar in biscuits and cream can be changed, but this will affect the structure, especially the cream, it will be more difficult to use for decoration.

In another large bowl, beat two large eggs with warm coffee (you can use freshly brewed strained or instant), milk, butter and vanilla extract.

Add wet ingredients to dry ingredients and mix until smooth, the dough will be quite liquid.

Divide the dough evenly between the two forms and bake for about 25-30 minutes, or until the toothpick inserted in the center of the biscuit comes out clean.

Remove the cakes from the oven and allow to cool on the wire rack for about 10 minutes. Then, remove the cakes from the molds and cool completely.

Prepare a chocolate cream: get butter in advance from the refrigerator to make it room temperature, chop the chocolate coarsely. Melt chocolate in a microwave or in a water bath and allow to cool to room temperature.

Beat butter in a mixer bowl until smooth. Add the icing sugar and beat until the mass becomes light and lush (about 2 minutes).

Add vanilla, chocolate and beat at low speed until smooth. Increase speed and beat until smooth (about 2-3 minutes).

Distribute a third of the cream over one of the cakes, top with a second cake.

The second third of the cream evenly cover the top and sides of the cake. The rest of the cream can decorate the cake.

Put the cake in the refrigerator for an hour.

Chocolate cake  ready! Enjoy your meal!