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Elda Avila

Recipes: 84

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Recipe

Chocolate Cake and Espresso

Name: Chocolate Cake and Espresso
Prep time: 150 min
Cook time: 150 min
Yield: 10
Cuisine: Americana
Ingredients: 3 cups of flour sifted; 1 1/2 teaspoons of baking soda; 1/2 teaspoonful of Salt; 1 Cup of Water boiling; 3/4 of Cup of cocoa powder; 3/4 of Cup of Water; 1/2 Cup of natural yoghurt; 1 tablespoon of vanilla; 180 grams of Butter soft; 2 2/3 cups of sugar; 3 eggs; 600 grams of dark chocolate in pieces (b); 90 grams of Butter (b); 4 1/2 teaspoons of espresso coffee powder (b); 1 pinch of Salt (b); 1 Cup of whipping cream (b); 1 1/2 teaspoons of vanilla (b)

2 h 30 min

Complex

4.8

10 comments

Elda Avila

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To print

This chocolate cake is delicious for lovers of chocolate, the bitumen is delicious and is prepared with espresso.

Ingredients

10 servings

Select all ingredients

Preparation

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.

PRESENTATION

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

TIPS

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

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Chocolate Cake and Espresso

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

1156

kcal

58%

Carbohydrates

163

54%

Proteins

21.7

43%

Lipids

59.9

92%

Fiber

16.2

32%

Sugar

92.6

103%

Cholesterol

161

54%

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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

Anonymous

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.!!!!