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

Cooking Tree2023-07-2601.8K views

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

Pin Print

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.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.