Chocolate Cake "Coffee Boom"

Name: Chocolate Cake "Coffee Boom"
Ingredients: 100 g flour; 100 g butter; 100 g sugar; 100 ml brewed coffee (2 tsp coffee); 20 g cocoa powder; 2 eggs; 1 tsp baking powder; 1 tsp vanilla sugar; 200 ml heavy cream 33-38%; 250 ml brewed coffee (2 tsp coffee); 100 g sugar; 2 egg yolks; 2-4 tbsp cognac; 1 tsp vanilla sugar; 1 packet gelatin (10 g); 1/2 tsp cocoa + 1/2 tsp powdered sugar

This is an incredibly delicious and aromatic cake with a bold, rich coffee flavor and a confident hint of cognac. The cake layer comes out very soft, moist, and well-soaked, while the top is covered with the most delicate, springy, creamy layer. It took me a while to come up with a name that could capture its vibrant coffee flavor — I hope I succeeded. I used regular instant coffee to make this cake, but you're welcome to use ground coffee instead (in that case, be sure to strain the brewed coffee to remove the grounds). I highly recommend adding cognac to the cream layer — it beautifully complements and enhances the overall flavor of the cake.

Ingredients:

Cake layer:
100 g flour
100 g butter
100 g sugar
100 ml brewed coffee (2 tsp coffee)
20 g cocoa powder
2 eggs
1 tsp baking powder
1 tsp vanilla sugar
Cream:
200 ml heavy cream 33-38%
250 ml brewed coffee (2 tsp coffee)
100 g sugar
2 egg yolks
2-4 tbsp cognac
1 tsp vanilla sugar
1 packet gelatin (10 g)
For dusting:
1/2 tsp cocoa + 1/2 tsp powdered sugar

How to cook chocolate cake "Coffee Boom"

Make the cake layer. Brew the coffee and let it cool completely.

Mix together the flour, cocoa, and baking powder.

Beat the softened butter, sugar, and vanilla sugar together briefly with a mixer.

Add the eggs one at a time, beating with the mixer after each addition.

Pour in the cooled coffee and mix briefly.

Add the dry mixture in two or three additions, beating after each one.

Grease a baking pan well with butter (a springform pan works best — I used a 22 cm diameter pan). Pour in the batter, smooth the top, and bake in an oven preheated to 180°C (350°F) for about 30 minutes, or until a toothpick comes out clean.

Let the finished cake layer cool completely. Brew the coffee for the cream and let it cool completely. Take 50 ml of the brewed coffee (about 4 tbsp) and soak the cake layer thoroughly while it's still in the pan.

Make the cream. Add about half the sugar and the vanilla sugar to the egg yolks and beat until noticeably lightened in color.

Place over a double boiler and pour in the remaining coffee. Cook over low heat for about 10 minutes, stirring. Let the mixture cool completely, then add the cognac and stir to combine.

Combine the gelatin with 100 ml of water and let it bloom for 10 minutes (or as directed on the package). Place the gelatin over low heat, warm gently, and stir until fully dissolved. Let it cool.

Beat the heavy cream until slightly thickened, then add the remaining sugar and beat to stiff peaks.

Add the cooled coffee mixture and beat briefly to combine.

Pour in the gelatin while beating continuously with the mixer.

Pour the mixture over the cake layer in the pan and refrigerate for 4–5 hours until fully set.

To remove the springform ring without damaging the edges of the cake, I recommend using a hair dryer. Evenly warm the outside of the ring with the dryer for about a minute, then carefully unlatch the form. Alternatively, simply run a knife along the inside edges of the pan.