Chocolate and Coffee Souffle Cake Recipe
Light, delicate, airy and very flavorful two-layer souffle cake. This cake is relevant in the hot season. The base of the cake is waffles, and the filling is chocolate and coffee.
Servings
6
Cook Time
240minutes
Servings
6
Cook Time
240minutes
Ingredients
Instructions
  1. Put the waffle cakes in a bag and chop them with a rolling pin.
  2. Melt the butter in the microwave and add the sugar (2 tbsp), stir until the sugar dissolves.
  3. Mix the melted butter with the waffle crumbs, and then grind with a blender into a homogeneous mass.
  4. Prepare a split form f=18 cm for baking. Remove the bottom and put a transparent bag. Return the bottom of the mold to its place and cover with baking paper.
  5. Put the waffle crumbs on the bottom of the mold and evenly tamp with a spoon. Put the form in the refrigerator.
  6. To make some coffee. I brewed 180 ml of coffee in an electric coffee maker. Strength of coffee to your taste. The stronger the cake, the more delicious and flavorful it is.
  7. Pour the gelatin (2 tsp) with the cooled coffee (50 ml) and stir with a spoon until it is completely dissolved. Remove the gelatin to the side for swelling.
  8. Sour cream (300 gr) beat with sugar (160 g) until the sugar dissolves. Divide the mixture into 2 parts. One part of sour cream – for coffee, the second-for cocoa.
  9. In the first part of the sour cream, add the cinnamon and the remaining coffee.
  10. Then add the melted coffee gelatin and stir.
  11. I added chocolate frosted balls to the coffee mass. This is optional. With these balls, I divided the cake into 2 layers. But the taste of the cake, balls do not affect.
  12. Pour the coffee mixture on the cooled cake and put the form in the refrigerator. The coffee layer hardens in 1-1. 5 hours.
  13. Prepare the chocolate layer. Mix cocoa with boiling water (180 ml) and cool. In 50 ml of cocoa, dissolve the gelatin (2 tsp), leave to swell.
  14. In the second part of the sour cream, add 130 ml of cocoa and the warmed gelatin mixture, mix. We cast 100 ml of liquid from the mixture, this is for leveling and decorating the top of the cake.
  15. Fill the cooled coffee layer with chocolate. Bubbles may appear, but when the cake is cooled, they will disappear. Put the mold in the refrigerator to solidify the chocolate layer.
  16. Decorate the top of the cooled cake. I decorated it with chocolate slices and sprinkled it with coconut shavings. The result is a two-layer, very fragrant and tender cake. The layers taste sweet and sour.
  17. Enjoy your tea!
  18. Bon appetit.
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