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.
