A sumptuous cake for real sweet tooth: layered cake with chocolate and coffee. Three made with mascarpone cream, chocolate and coffee, a soft sponge and your favorite chocolates as decoration: for me the ever Gianduiotti, Ferrero Rocher and a dark chocolate with almonds. The creams are made with dark chocolate, milk chocolate with a hint of orange flavor and espresso. Surely you will not believe, but I guarantee that the layer cake with chocolate and coffee is easy to prepare, with short and simple cooking. Obviously, if you want to create a sweet and sumptuous layers, that face shot (maybe a cake for Valentine's Day), you can also have a look at all my recipes LAYER CAKES. As the TORTA MOKA, easy and impressive.
The pan of Spain
The sponge is one of the easiest desserts to prepare: you can decide whether to prepare one and cut into 4 pieces, two and a cut in half or bake already 4 separate disks. In this case, seen that there serve discs 4, I suggest you prepare 2 sponge not too high and cut in half. Wanting to, you can also make a sponge cake with chocolate, but according to me the contrast of colors when cutting the slice would not be equally beautiful. And in any case, if you love chocolate enormously, definitely among my RECIPES WITH CHOCOLATE you will find one that suits you.
The made with mascarpone cream
Not always create different types of cream filling for a pie is complicated. In this case, the mascarpone base I simply added dark chocolate, milk chocolate (both dissolved in a water bath) and espresso. Then I added a little cream for a light and fluffy texture. The filling and delicious fastest ever. I decided to use the cream to the chocolate flavored milk with orange zest for cover and decorate the cake, but if you prefer a more decided taste you can use dark chocolate cream. Decorate the cake with your favorite chocolates. The layered cake with chocolate and coffee is a delicious dessert but smart, easy to prepare, yet elegant. A perfect chocolate dessert to end a romantic dinner, but also important. If you want to prepare a dessert with your hands for Valentine's Day or Easter, respecting the tradition that the protagonist chocolate, this cake is for you.
LAYER CAKE WITH CHOCOLATE AND COFFEE 'Print This
- DOSES FOR PIE DA 20-22 CENTIMETERS:
- FOR SPONGE CAKE
- 135 grams of flour 00
- 150 grams of sugar
- a pinch of fine salt
- Bourbon vanilla powder or extract, to taste
- 6 whole eggs
- butter and flour for the cake Pan, to taste
- FOR THE THREE CREAMS:
- 550 grams of mascarpone
- 100 grams of dark chocolate
- 150 grams of milk chocolate
- 200 grams of powdered sugar
- grated rind of one organic Orange
- 400 milliliters of liquid fresh cream to assemble
- 50 grams of powdered sugar to the cream
- 2 short coffees
- FOR BATHING
- 250 ml of mineral water
- 100 grams caster sugar
- a dash of Cointreau or Rum ( or liquor you prefer)
- AND STILL
- chocolate or chocolate of your choice
- hazelnuts, to taste
Before you start preparing the cake, Preheat the oven at 180 degrees.
Place in a large bowl the eggs with the sugar and vanilla. Assemble the mixture with an electric mixer or a planetary mixer until it will be tripled in volume, becoming white, dense and fluffy. It will take at least 15-20 minutes.
When the eggs with the sugar will be well mounted, Add the sifted flour, stirring gently from top to bottom with a spatula. Be careful not to remove the mass mounted and that the flour does not settle on the bottom but it is perfectly absorbed in the mix. Grease and flour two equal diameter tortiera. Pour the mixture for the cake in two molds, dividing it into equal parts and bake in a preheated oven at 180 degrees for 20 minutes. Worth try toothpicks: tucked in the middle of the cake, He will come out dry. Turn out the cake and let cool completely on a wire rack. Once the two sponge cakes are cold, cut them in half.
Prepare the syrup by boiling the water with the sugar for 10 minutes and adding, fire off, a dash of rum or Cointreau. If you do not like liquor, do not add anything.
For mascarpone cream: work the mascarpone with a spatula until creamy. Divide the mascarpone into three bowls and three doses: 2 doses of 150 grams and a 250 gram dose. Add 80 grams of sugar in each of the bowls with less mascarpone, and 40 grams in that with more mascarpone (where you add the milk chocolate that is already very sweet).
Melt in a double boiler dark chocolate and milk chocolate, obviously in separate bowls, and leave to cool slightly. Prepare the restricted espresso and let it cool. Add the melted dark chocolate mascarpone with sugar and mix until obtaining a homogeneous cream. Add the milk chocolate mascarpone with sugar, add a little grated orange zest and mix until a smooth cream. Finally, joining the third bowl of mascarpone and sugar, strong coffee and mix until creamy.
Add to each of the three creams whipped cream with 50 grams of powdered sugar and divide so the 450 total grams of whipped cream: 130 grams in the bowls with dark chocolate and coffee and the rest in the bowl with milk chocolate. Mix until you get a velvety cream and store the three creams in the fridge covered with food foil.
Assembling the cake. My advice is to assemble the cake in a cake ring, so that the layer cake is held steady during assembly and then may cool in the refrigerator until they become stable. If you have a sheet of acetate to coat the pan even better, otherwise you can cover it with plastic wrap, so that the cake does not stick to the wall and turn them both simple.
Wet well the first disc of sponge cake, cover with coffee cream and mascarpone. Overlap the second layer of sponge cake, wet and cover with the cream to the milk chocolate and orange. Overlap the third layer of sponge cake, wet and covered with dark chocolate cream. Cover with the last layer of sponge cake, wet and cover the surface of the cake with plastic wrap. Refrigerate for at least 6 hours or overnight. The next day, remove the foil for food and remove the pan for cakes or the ring layers.
Cover the chocolate layer cake with the rest of the cream with milk chocolate and orange, taking care to cover all sides and the surface using a spatula. I like doing a decoration a little’ move, where, but you can also make a dessert completely smooth. Put the rest of the cream into a pastry bag with the tip you prefer and decorate the surface of the cake. Decorate the bottom edge of the cake with hazelnuts and lightly toasted complete garnishing the cake with the chocolates you prefer. Keep the cake layered with chocolate and coffee in the refrigerator until ready to serve. Bon appétit!
If you want to create a nice contrast in taste, you can replace the chocolates with berries: raspberries, blackberries and blueberries, that will give the cake a sour note interesting and fresh.