Surprise Chocolate Cake

Yamilette González
At Kiwilimon, we celebrate that our family has reached 35 million on all social networks with this fluffy chocolate cake covered with a buttercream with a touch of espresso coffee. You will love the combination of flavors!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 4 ounces bittersweet chocolate, in pieces
  • 8 tablespoons butter
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 cups light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 1 cup water
  • 1 cup sour cream
  • 10 ounces semisweet chocolate
  • 2 tablespoons coffee
  • 500 grams butter
  • 5 egg whites
  • 1 cup granulated sugar
Preparation
30 mins
50 mins
Low
  • For the chocolate cake: Melt the chocolate.
  • Cream the butter with the sugar.
  • Add the eggs one by one.
  • Add the melted chocolate.
  • Add the vanilla.
  • Heat the water.
  • Add alternating the water, the previously sifted flour, and the sour cream.
  • Bake at 180º C for approximately 50 minutes.
  • Unmold and cut.
  • For the espresso buttercream: Melt the chocolate with the coffee.
  • Cream the butter.
  • Place the egg whites and sugar over a double boiler to dissolve the sugar.
  • Whip using a whisk at high speed until a firm meringue is obtained.
  • Add the chocolate to the butter and incorporate the meringue.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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