This is a very, very sweet coffee chocolate cake. Its delicious, but really sweet.

This is basically another iteration on my beginner chocolate cake recipe. Different to the other recipe this one is much sweeter. Nothing that I would make or eat everyday. But from time to time I do crave something like that. There for it got its own recipe.

The cake in the picture has apricot jam as filling. However, this was a mistake. Black currant jam would have been the way to go.

Ingredients

Dough

• 150g cake flour
• 200g strong coffee (see recipe below)
• 40g cocoa powder
• 50g selfmade vanilla sugar
• 50g sugar
• 60g melted butter
• 4g salt
• 4g baking powder
• 1.5g baking soda
• 1 egg
• 85g black currant jam (for spread, not into dough)

Icing V2

• 160g powdered sugar
• 30g cocoa powder
• 1g salt
• 40g butter
• 50g very strong coffee (see recipe below)
• dash of citric acid powder

Instructions

Start by making coffee. You will need some for the icing later on. Let it cool down in the meanwhile so its ready when you need it.

Coffee

You can use different stronger coffee types (as moka for example). Though the recipe Id fallen in love with for those kind of recipes uses the AeroPress with a ratio of 1:10, a very fine grind and a 90 minute brew.

For cake:

• 20g fine coffee grounds (grind setting 6 roughly espresso fine or a bit finer.)
• 230g 90 degrees hot water
• inverted AeroPress (paper filter)
• add coffee and water
• 45 seconds stir
• attach filter
• 30 seconds brew (closed with paper filter)
• turn around AeroPress and swirl it two three times
• 15 seconds rest on top of vessel (for a total brew time of 90 seconds)
• slowly press down over the next 30 seconds

For icing:

• 18g coffee
• 70g water
• rest of the recipe is the same as above

Dough

Start preheating the oven (180 degrees). Mix all ingredients together and fill it in a buttered spring form. Note that the listed recipe is for a smaller sized spring form (mine in 18cm in diameter). Bake if at 180 degrees for about 35 to 40 minutes.

Let it fully cool down before moving to the icing.

Icing

Sieve the powdered sugar and cocoa powder. This is absolute must for a good texture.

Melt the butter and add all ingredients except the coffee. Note that the coffee may be warm, but not hot at this stage. If you prepared enough coffee when baking the cake it should be cold by now anyhow. Mix the ingredients and slowly add the coffee. Once you reach the right consistency stop.

Cake

Cut the cake in half. Spread the jam between the two layers. Put the cake back together and spread the icing over the cake. Let it sit for about 2h before serving.

Next Time..

• reduce baking powder a bit in dough (2g instead of 4g.) (not worked that great. keep 4g)
• double cacao powder in icing (done. updated recipe)
• add dash of citric acid powder in icing (done. updated recipe)
• use black currant jam instead of apricot jam (done. updated recipe)

Versions

V2

Icing:

• 160g powdered sugar
• 30g cocoa powder
• 1g salt
• 40g butter
• 50g very strong coffee (see recipe below)
• dash of citric acid powder

This version has the same dough but black currant instead of apricot jam.

Icing V1

• 160g powdered sugar
• 16g cocoa powder
• 1g salt
• 40g butter
• 60-70g strong coffee (see recipe below) This version was not that great. It was super sweet but not that intense. The second version is way better in basically any way.