Description
Moist chocolate cake with coffee cream!
Ingredients
-
Chicken egg
2 piece
-
Butter
150 g
-
Yogurt
150 ml
-
Sugar
150 g
-
Cocoa powder
50 g
-
Flour
100 g
-
Soda
0.333 tsp
-
Leavening agent
0.333 tsp
-
Vanilla sugar
0.5 tsp
-
Dark chocolate
50 g
-
Cream
100 ml
-
Chicken egg
1 piece
-
Sugar
100 g
-
Coffee natural
50 ml
-
Butter
20 g
-
Nutmeg
-
Cinnamon
Cooking
The cake is cooked quickly. All ingredients except flour, beat with a mixer until smooth.
In two steps you enter the sifted flour.
The batter is a little thicker than regular cake
In a greased form with a diameter of 22 cm and pour the batter. Bake in a preheated 180 degree oven for 50-60 minutes. Leave to cool on a wire rack. I cooled the bowl of the double boiler from under the slow cooker.
Prepare the ganache. Cream bring to a boil, remove from heat. Add the chocolate pieces. Stir until smooth.
For the coffee cream in a saucepan, mix the egg, sugar, coffee, nutmeg and cinnamon.
Put on medium fire and with constant stirring, cook the cream until thick. Remove from heat, add the butter, stir to melt the butter. The cream is ready.
The cooled cake cut into two parts. Grease the bottom cake with coffee cream.
Cover with a second cake layer, put on top of the ganache. Decorate as desired.
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