Elda Avila

0 Photos
Select File

Validate Cancel
Upload photo

Chocolate Cake and Espresso

2h 30 mins
Super List
Upload a picture
To print
This chocolate cake is delicious for lovers of chocolate, the bitumen is delicious and is prepared with espresso.
Learn more about Elda Avila


10 portions
  • 3 cups flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 cup Water, boiling
  • 3/4 cups cocoa powder
  • 3/4 cups Water
  • 1/2 cups natural yogurt
  • 1 tablespoon liquid vanilla
  • 180 grams butter, soft
  • 2 2/3 cups sugar
  • 3 eggs
  • 600 grams bitter chocolate, in pieces (b)
  • 90 grams butter, (b)
  • 4 1/2 teaspoons espresso coffee powder, (b)
  • 1 pinch salt, (b)
  • 1 cup whipping cream, (b)
  • 1 1/2 teaspoons liquid vanilla, (b)


The ingredients with a (b) are for bitumen. Heat the oven to 350ºF. Grease 3 round 9-inch diameter molds and place a circle of greased baking paper in the bottom. To make the cake, mix flour, baking soda, salt and sift. Apart add the hot water on the cocoa and stir. Allow to cool in refrigerator. Mix the cold water with yogurt and vanilla.
With a blender beat butter and sugar 6 minutes. Add the eggs one at a time and beat 3 minutes. Add the third part of the flour mixture, beat, then half the cocoa mixture. Then half the flour and then the rest of the cocoa and finish with flour. Mix well and distribute in the 3 molds and level them well.
Bake for 30 or 35 minutes. Remove from the oven and let cool on a rack for 5 minutes, then turn them over and remove the paper. Allow to cool completely before decorating.
To prepare the bitumen: Put chocolate in pieces, espresso, butter and salt in a bowl. Apart heat the cream in a saucepan until it boils and pour it over the chocolate, stir until it melts and forms a homogeneous mixture, add vanilla. Refrigerate for 2 hours until firm enough.
When you are ready to decorate the cake, beat the chocolate mixture with a hand mixer , at first it will look very thick, until the color looks lighter, the consistency is spreadable and retains the shape. Decorate the cake immediately with a spatula, putting a bit of bitumen between each layer, decorating the sides and the top part.


You can put very thin chocolate slices to decorate on top of the bitumen.


It can be done in advance and stored well wrapped in the refrigerator.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (10)
Patricia Cobos Arana
18/06/2013 12:19:51
me encanto las recetas muy bien explicadas gracias voy a probar esta receta de pastel de chocolate y espero me quede muy rica es para el cumple de mi sobrino asi q deseenme suerte y que me quede rico
Paty M. Guajardo
07/05/2013 23:48:19
que rico mmmh delicioso
02/05/2013 12:36:58
este pastel de chocolate es una delicia.!!!!! hola... la verdd esta delicioso el pastel ya lo hice.... y quedo mmmmm... riquisimo... con respecto a la mezcla de agua fria con vainilla y yogurt... va con la la mezcla de harina y cocoa... puse la tercera parte de harina y luego la mitad de cocoa agrege la segunda parte de harina y la ultima de cococa y por ultimo la ultima parte de harina una vez ya mezclado eso y bien revuelto agrege la mezcla de yogurt... una vez ya bien mezclado y revuelto lo vacie en los moldes y listo para hornear.. esta muy rico intentelo.!!!!
Nayeli Niz
19/04/2013 14:41:45
me facina amoo el chocolate
19/04/2013 14:40:52
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.