Recipe for choco-coffee cake
Delicious cocoa cake topped with coffee buttercream and hazelnut flakes. The toppings adorn an incredibly flavorful cocoa cake, making it perfect for serving in any situation.
Ingredients
Cocoa Cake
- 275 gram Wheat Flour
- 250 gram Sugar
- 40 gram Cocoa powder Pure cocoa powder
- 4 gram Vanilla Sugar
- 5 gram Baking Soda
- tsp. Salt
- 500 gram Milk Buttermilk
- 75 gram Oil Neutral tasting oil, e.g., sunflower oil
Coffee Buttercream
- 90 gram Coffee freshly brewed cooled coffee
- 100 gram Butter
- 150 gram Powdered Sugar
- 1 pinch Salt
Serving
- 25 gram Hazelnuts Hazelnut flakes
- tsp. Flake Salt
Instructions
Cocoa cake
- Find a square baking pan 30x20 centimeters and line it with baking paper, then set the oven to 200 degrees Celsius (392 degrees Fahrenheit). Take a bowl and mix all the dry ingredients in it. Add oil and buttermilk. Stir the bowl with a regular whisk – do not use an electric mixer. Stir until the batter is smooth and lump-free. Take your baking pan and pour the batter in, making sure to smooth the surface with a spoon or spatula. Bake the cake for about 30 minutes. Cool the cake after baking.
Coffee buttercream
- Mix the cooled coffee with butter, salt, and powdered sugar; whisk until the consistency is a thick buttercream.
Serving
- Take your coffee buttercream and spread a good layer over the entire cake. Then sprinkle hazelnut flakes over the cake, with a sprinkle of flaky salt.
