Another simple and fantastic cake. 🙂 After summer suddenly said goodbye, the first rainy days brought more time for baking. They also brought more afternoons on the sofa with a book. And also more Netflix. 🙂 After I’ve neglected the blog for almost a whole season, I am recently trying to catch more of what’s going on in our kitchen with my camera lens and write a recipe. P helps me a lot! He is a productive little monster! 🙂 Although he works a lot more and sleeps far less than me, he is the one who writes a recipe, writes guest contributions and always comes up with new ideas. I still have much to learn from him… At least what efficiency concerns. 🙂
This cake is quick and easy to prepare – very aromatic and packed with intense flavours. For those who prefer a coffee dessert, this is a hit. 🙂
… for the cake:
- 2 eggs
- 100 g sugar
- 2 teaspoons instant coffee powder
- scraped seeds of one vanilla bean
- 50 ml oil
- 2 tablespoons creme fraiche (approx. 60-70 g)
- 250 ml milk
- 160 g flour
- 2 teaspoons baking powder
- 1 tablespoons cocoa
- 200 g chocolate, chopped
…for the glaze:
- 100 g butter
- 1 dl strong coffee
- 200 g icing sugar
- 2 tablespoons cocoa
Stir the eggs and sugar until the mass is foamy. Add vanilla and coffee powder and continue to mix for a few minutes. Then add oil, creme fraiche and milk one after the other, always stir quickly in between each ingredient. Mix the flour, cocoa and baking powder in a separate bowl and add it to the dough in 3 portions. Set the mixer to the lowest setting. When you get a homogeneous dough, mix in the chopped chocolate with a wooden spoon.
Preheat the oven to 180°C. Place the dough on a baking tray and bake it for 20-25 minutes (a toothpick inserted in the middle of the cake should come out without batter).
While the cake is being baked in the oven, prepare the glaze. Melt the butter at low heat. Mix the coffee with the melted butter. Sieve the icing sugar and cocoa and mix with the rest until you get a smooth glaze. Pour the warm glaze over the cake and allow to cool completely (preferably over night). Cut into cubes and serve.