This simple and easy-to-make chocolate cake with cappuccino cream will decorate any holiday or family dinner.
2 chicken eggs
granulated sugar 100 gr
100 g flour
80 g milk
sunflower oil 40 g
cocoa powder 20 g
baking powder 8 g
confectionary cream 500 ml
milk 350 ml
cappuccino 4 tbsp.
5g gelatin sheets
50 ml freshly brewed coffee
1 water to taste
liqueur 1 to taste
Boil the milk in a heavy-bottomed saucepan.
Stir in the sugar, cappuccino mix and cornflour.
Pour hot milk over the cappuccino mixture. Stir to combine.
Bring to the heat and simmer for 3–4 minutes.
Stir constantly for 3–4 minutes until it thickens.
Cover the ready cream with clingfilm.
Using a mixer, beat the eggs, gradually adding
sugar, milk and butter.
Mix together the sifted flour, cocoa and baking powder.
Gently mix the flour mixture into the egg mixture.
Stir to combine .
Bake the sponge cake in the spring form in the
preheated oven at
180°C 20 minutes.
Soak the gelatin in cold water for 10 minutes.
Whip the well-cooled pastry cream.
Then add the custard in small batches
and whisk until mousse-like.
Squeeze out the gelatin, add a couple of teaspoons
hot water and stir until the gelatin
gelatin. Then add to the cream and stir.
Now you need to prepare the filling. To do this
mix the freshly brewed coffee with water and liqueur.
Cut the cake in half. Place one half
biscuit on the bottom of the cake tin, pour it through and put half of the custard.
half the cream.
Spread the cream on top of the other half of the sponge cake,
soak it, spread the rest of the cream and put it in the
set aside in the fridge for 3–4 hours.
Take the ready cake out of the cake tin and sprinkle with the cocoa.
cocoa and serve.