Mafe Jaramillo

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Mafe Jaramillo

Pastel of the Devil

Name: Pastel of the Devil
Prep time: 30 min
Cook time: 30 min
Yield: 10
Cuisine: Americana
Ingredients: 100 grams unsalted butter, softened and something extra to grease; 275 grams sugar, powdered (sugar glass); 2 eggs, big; 200 grams self-rising flour; 75 grams cocoa powder; 1 teaspoon baking soda; 1 tablespoon coffee powder, mixed with 125 milliliters of boiling water or the equivalent of a cold espresso; 125 milliliters milk; 1 teaspoon vanilla extract

30 mins

Low

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Mafe Jaramillo

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The devil's cake is the flavor of coffee that enhances the exquisiteness of chocolate and adds a wonderful depth to the flavor.

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Ingredients

10 portions

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100 grams unsalted butter, softened and something extra to grease
275 grams sugar, powdered (sugar glass)
2 eggs, big
200 grams self-rising flour
75 grams cocoa powder
1 teaspoon baking soda
1 tablespoon coffee powder, mixed with 125 milliliters of boiling water or the equivalent of a cold espresso
125 milliliters milk
1 teaspoon vanilla extract

Preparation

Preheat the oven to 350 ° F (180 ° C). Grease the molds and cover the bases with baking paper. With an electric mixer , mix the butter and sugar until you get a light, fluffy cream.

Add the eggs one by one, continuing to beat until well blended. In a separate bowl, sift flour, cocoa and baking powder. In another bowl, mix the refrigerated coffee, the milk and the vanilla extract.

Add to the initial mixture, alternating tablespoons of dry and liquid ingredients. Once the dough is well mixed, distribute it in the molds.

Bake 30 to 35 minutes until the surface is flexible to the touch and when inserting a toothpick in the center, it comes out clean. Let cool in the molds for a few minutes. Unmold on a rack so it cools well. Remove the baking paper.

For the cover, melt the butter in a pan over low heat. Add the cocoa and continue cooking for 1 or 2 minutes stirring frequently. Let cool slightly.

Add the sieved glass sugar and beat until mixing very well. Stir in the milk, 1 teaspoon at a time until the mixture is smooth and shiny. Let cool. Use half to join the two pieces of cake and the rest to decorate the surface and sides of the finished cake.