Chocolate Coffee Cake Recipe

Name: Chocolate Coffee Cake
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6
Cuisine: Korean
Ingredients: 3 Egg yolks; 20g Sugar; 1g Salt; 25g Vegetable oil; 40g Milk; 3g Vanilla extract; 3g Instant coffee powder; 40g Cake flour; 10g Cocoa powder; 2g Baking powder; 3 Egg whites; 60g Sugar; 50g Warm heavy cream; 2g Instant coffee powder; 80g Dark chocolate; 160g Heavy cream

by Cooking Tree 2023-07-26

written by Cooking Tree 2023-07-26

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In Cooking Tree, Chocolate Coffee Cake is on the menu, and we’ll show you how to make it from scratch.

I made a mocha cake where you can feel the taste of dark chocolate and coffee together~
I used a soft and chewy roll cake sheet, and the texture was really good~

Since the sheet is rather dense, you have to be a little careful when cutting it, but I think it is a really delicious and satisfying sheet~

It was raining and it was getting dark, so I had to put it in the refrigerator for about 30 minutes to harden because I was in a hurry to shoot.
It is simple, but the taste is really rich and deep, so I ate it deliciously~

I think it would be better to cut the cake into various shapes and finish it instead of cutting it like me.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Coffee Cake
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Rating: 5.0/5
( 85 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks
20g Sugar
1g Salt
25g Vegetable oil
40g Milk
3g Vanilla extract
3g Instant coffee powder
40g Cake flour
10g Cocoa powder
2g Baking powder
3 Egg whites
60g Sugar
50g Warm heavy cream
2g Instant coffee powder
80g Dark chocolate
160g Heavy cream

Instructions

Mix egg yolk with sugar and salt, add vegetable oil and mix, then add milk, vanilla extract, and instant coffee powder and mix.
Sift the soft flour, cocoa powder, and baking powder and mix.
When large bubbles appear while whipping the egg white, add sugar in 2~3 portions and whip to make meringue with soft horns. Divide the dough into 3 times and mix.
Pour into a mold, remove air bubbles, bake in an oven preheated to 170 degrees for 20 minutes, cool, cut off the edges, and divide into thirds.
Melt instant coffee powder in warm fresh cream, add to dark chocolate and microwave for 10 seconds to melt, mix and cool.
If the whipping cream becomes thick while whipping, add cooled chocolate and whip hard.
Apply cream to one sheet and put the other sheet on it. repeat one more time
Apply cream on the top, arrange the sides, and harden in the refrigerator for 2-3 hours.

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