Easy Holiday Coffee Cake

A beautiful chocolate sponge cake for the holiday table! Making coffee cake is not as difficult as it seems at first. It consists of only two components: sponge cakes and butter cream. Both are mixed very quickly.
cook time: 2h
Owen Truitt
Easy Holiday Coffee Cake

Nutrition Facts (per serving)

375
Calories
20g
Fat
43g
Carbs
6g
Protein

Ingredients (12 portions)

Dough:

Sugar 350 g
Wheat flour 245 g
Coffee 240 g
Milk 250 ml
Vegetable oil 120 ml
Cocoa 75 g
Eggs 2 pc
Vanilla extract 1.5 tsp
Soda 1.5 tsp
Salt 0.5 tsp

Cream:

Powdered sugar 230 g
Butter 230 g
Dark chocolate 180 g
Vanilla extract 1 tsp

Recipe instructions

Step 1

Step 1
How to make a delicious coffee cake? First, prepare the necessary ingredients for the dough according to the list. Take the highest grade flour. Cocoa is also preferably of high quality, for example, Golden Label. Low-quality cocoa can crunch on your teeth. It is advisable to take vegetable oil without any taste or smell. I have corn.

Step 2

Step 2
Sift the flour into a bowl. Add sugar, cocoa, soda and salt.

Step 3

Step 3
Mix everything well with a whisk.

Step 4

Step 4
In another bowl, combine eggs, warm coffee, milk, vegetable oil and vanilla extract. Beat everything with a mixer until fluffy. A fluffy airy foam should appear on the surface.

Step 5

Step 5
Pour the beaten eggs into the flour mixture and whisk until smooth. The dough will be liquid with a lot of air bubbles.

Step 6

Step 6
Divide the dough into two identical pans (Ø 23-25 cm) lined with parchment. It is advisable to take non-split forms, as the dough may leak from them. If you use molds with a smaller diameter, the cake will be even taller.

Step 7

Step 7
Place the molds in an oven preheated to 180°C and bake for 25-30 minutes until the toothpick is dry. It is better not to open the door for the first 15-20 minutes. It is important not to dry out the cakes. They should be elastic and slightly moist. If your pans donʼt fit in the oven at once or you only have one pan like me, thatʼs okay. You can bake the cakes one at a time. This will not make the dough less airy. My second cake rose even better than the first.

Step 8

Step 8
First leave the finished cakes to cool in the molds for 10 minutes. Then remove from pan and cool completely. If necessary, trim the cakes.

Step 9

Step 9
While the cakes are cooling, prepare the cream. The butter should be at room temperature, so remove it from the refrigerator in advance. You can replace vanilla flavoring with 1.5 tbsp. l. vanilla sugar

Step 10

Step 10
Break the chocolate into pieces, melt and cool to room temperature.

Step 11

Step 11
In a bowl, beat soft butter until fluffy.

Step 12

Step 12
Add powdered sugar and beat for another 2 minutes until the mixture turns pale.

Step 13

Step 13
Add the melted chocolate while continuing to beat the cream on low speed. You should get a smooth fluffy mass.

Step 14

Step 14
Place the bottom cake on a plate and spread some of the cream over it.

Step 15

Step 15
Cover with the second cake layer and also spread with cream. Also coat the sides of the cake with cream.

Step 16

Step 16
Place the remaining cream in a piping bag fitted with a closed star tip and make roses on top. Place the cake in the refrigerator for 1-2 hours to allow it to set and soak. Bon appetit!

Additional rubrics

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