For lovers of coffee and chocolate here is a recipe of a cake that has to be tried. It’s perfect to serve as a dessert for an important lunch. For example, if decorated with colored sugar eggs, it is ideal for the Easter lunch dessert.

It is easily prepared by putting in the mixture dark chocolate and coffee, both soluble and in grains. When cooked, it is covered with a classic chocolate ganache and is decorated according to your tastes.

Necessary tools:

  • mold of 20 cm (dose for 8 people)
  • large bowl
  • pot
  • of pastry bag or syringe for cakes with star nozzle

Ingredients for the dough:

  • 240 g of flour 00
  • 40 g of bitter cocoa
  • 170 g of soft butter
  • 190 g of sugar
  • 1 spoon of instant coffee
  • 170 g of water
  • 200 g of dark chocolate
  • 2 eggs
  • 1 teaspoon of coffee beans

Ingredients for the ganache:

  • 200 ml of fresh cream
  • 150 g of dark chocolate

Cooking: in a preheated static oven at 160 ° C for about 90 minutes (or depending on the characteristics of your oven).

Preparing the coffee and chocolate cake: Sift the flour and cocoa into a large bowl. Meanwhile, melt the butter with the sugar, instant coffee and water in a saucepan over low heat, stirring. Remove from the heat and mix the chopped dark chocolate into the mixture, stirring until it has completely melted. Allow to cool and pour into the bowl with flour and cocoa. Mix well using a whisk to avoid lumps. Add the eggs and the coffee beans previously crashed to the mortar. Finally add the baking powder and mix well.

Pour the mixture into the buttered and floured cake tin and bake.

Once cooked, allow to cool before turning the coffee and chocolate cake.

Decoration: heat the cream in a saucepan; as soon as the boil begins, remove it from the heat and add the chopped dark chocolate, stirring until completely dissolved. Let it cool down and pour about ⅔ on the coffee and chocolate cake. Refrigerate the remaining portion for at least an hour. After this time, mount the ganache with the electric whisk until it has assumed a soft consistency. Then use it in a pastry bag or sweet syringe with a star nozzle to make decorative tufts.

Complete the decoration to your liking, for example with small colored sugar eggs to make Easter lunch even more tasty.