Velvety Chocolate Cake 'Power of Caffeine' (no mixer) - photo 1
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Velvety Chocolate Cake 'Power of Caffeine' (no mixer)

Pikantne Cakes and Bakes Desserts Vegetarian Dishes 90 min Easy 11 wyświetleń ~20.62 PLN - (0)
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Description

This is not an ordinary chocolate cake. It is the essence of deep, intense flavor, thanks to a secret ingredient – freshly brewed strong coffee. The coffee not only enhances the taste of cocoa but also gives the cake an extraordinary moisture and velvety texture. The recipe was created for those who appreciate simplicity and brilliant results without the use of complicated equipment – all you need are two bowls and a whisk. The cake is incredibly moist, fluffy, yet dense and rich in chocolate. It is perfect on its own, but pairs wonderfully with a simple glaze, a scoop of vanilla ice cream, or fresh, tart fruits like raspberries or currants. It is the ideal bake to lift your spirits, for a coffee gathering with friends, or as a base for a more elaborate cake.

Ingredients (13)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 250 g
  • Cukier drobny do wypieków 13.3 łyżek
  • Unsweetened dark cocoa 60 g
  • Baking soda 10 g
  • Baking powder 5 g
  • Eggs (size L) 2 szt.
  • Olej roślinny (np. rzepakowy) 120 ml
  • Buttermilk 180 ml
  • Strong, hot coffee 180 ml
  • Butter 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Cayenne pepper 2 szczypty
  • Fresh raspberries 125 g
💰 Szacowany koszt dania: ~20.62 PLN (2.58 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Start by preparing the oven and the baking pan. Set the oven to 175°C with the top and bottom heating function (without convection). Prepare a springform pan with a diameter of 22-24 cm. Cut a piece of parchment paper and line the bottom of the pan with it. Then take a cube of butter and thoroughly grease the sides of the pan with it. Finally, pour a tablespoon of cocoa powder into the pan and, rotating the pan, spread it evenly over the greased sides. Discard the excess cocoa. This will prevent the cake from sticking and give it appetizing, chocolatey sides.

Ingredients: Butter, Unsweetened dark cocoa
It is best to use a springform pan, which makes it easier to remove the cake. Do not use the convection setting, as it may dry out the outside of the cake before the center is baked. Dusting the pan with cocoa instead of flour prevents white marks on the finished cake.

Dry ingredients

2

In a large bowl, combine all the dry ingredients. Place a fine-mesh sieve over the bowl. Pour the flour, sugar, dark cocoa, baking soda, baking powder, and salt into the sieve. If using, add a pinch of cayenne pepper now. Sift all the ingredients into the bowl, gently tapping the side of the sieve. Finally, take a large whisk and mix the sifted contents thoroughly to ensure all ingredients are evenly distributed. You should achieve a uniform, dry powder.

Ingredients: Mąka pszenna tortowa (typ 450), Cukier drobny do wypieków, Unsweetened dark cocoa, Baking soda, Baking powder, Salt, Cayenne pepper
Use a large bowl to avoid mess while mixing. Sifting is key! It aerates the flour, making the dough lighter, and breaks up any lumps of cocoa or baking soda, ensuring a uniform cake structure. Don't skip this step.

Wet ingredients

3

In a second, smaller bowl, prepare the mixture of wet ingredients (excluding the coffee). Crack two eggs into the bowl. Add vegetable oil and buttermilk. Using the same whisk as before (no need to wash it), whisk the ingredients just until they combine into a smooth, liquid mixture. Do not beat them too long; about 30 seconds of vigorous mixing is enough.

Ingredients: Eggs (size L), Olej roślinny (np. rzepakowy), Buttermilk
Make sure the eggs and buttermilk are at room temperature. Take them out of the fridge about 30-60 minutes before you start working. This will help the ingredients combine more easily and the batter will have a better texture.

Combining ingredients

4

Now it's time to combine both mixtures. Pour the contents of the bowl with wet ingredients into a large bowl with dry ingredients. Using a whisk or spatula, gently and slowly mix everything, making movements from the bottom of the bowl upwards. Mix only until the dry ingredients absorb the liquid. The mixture will be very thick and there may be small lumps – this is normal. Do not mix for too long!

The most important rule when it comes to 'mixed' cakes: do not overmix! Mixing too long after adding liquid to the flour activates gluten, which will make the cake tough and chewy after baking. Mix briefly, just until the ingredients are combined.
5

The last, magical step. Take freshly brewed, very hot coffee. Slowly, in a thin stream, pour it into the thick chocolate mixture while gently stirring with a whisk. At first, it may seem like something went wrong, but after a moment, the ingredients will come together. Stir until you achieve a smooth, uniform, and very runny batter. Its consistency should resemble a thin pudding or pancake batter.

Ingredients: Strong, hot coffee
Don't worry about the very runny consistency of the batter – that's how it should be! It's the large amount of liquid that makes the cake incredibly moist after baking. The hot coffee 'brews' the cocoa, releasing its full aroma and flavor, which is the secret of this recipe.

Baking

6

Carefully pour the very liquid batter into the prepared springform pan. Place the pan in the preheated oven on the middle rack. Bake for 40-50 minutes. To check if the cake is done, after about 40 minutes, insert a wooden stick (e.g., a skewer) into the center. If the stick comes out dry or with a few moist crumbs attached, the cake is ready. If there is raw batter on it, bake for another 5-10 minutes and check again.

Every oven is different, so the baking time may vary slightly. Start checking the cake after 40 minutes. Do not open the oven door during the first 30 minutes of baking to prevent the cake from sinking.

Cooling

7

Remove the baked cake from the oven and place it on a metal rack. Leave it in the pan for about 15-20 minutes to cool slightly. After that time, carefully run a knife along the edges of the pan to separate the cake from the sides. Then gently unclip the springform. Leave the cake on the bottom of the pan on the rack to cool completely, which may take about 1-2 hours.

Patience is key! The cake is very delicate and moist when hot. Trying to remove it from the pan too early may result in it falling apart. Allow it to cool completely, especially if you plan to add a glaze or cream on top.

Decoration

8

When the cake is completely cool, you can decorate it. Carefully transfer it to a cake stand or large plate. The simplest and most delicious decoration is to dust the top of the cake with a thick layer of cocoa through a sieve. Additionally, if you want, place a handful of fresh raspberries in the center. Their tartness will perfectly complement the deep flavor of the chocolate.

Ingredients: Unsweetened dark cocoa, Fresh raspberries
The cake is so delicious that it doesn't need complicated creams. A simple dusting of cocoa looks elegant and highlights its character. You can also prepare a simple chocolate ganache or serve it with a dollop of whipped cream.

Fun Fact

💡

Adding coffee to chocolate cakes is a technique used by bakers around the world. Coffee and cocoa have similar, complex flavor profiles. Instead of giving the cake a coffee flavor, the hot brew 'blooms' the aromatic molecules in the cocoa, making the chocolate flavor deeper, richer, and more refined.

Best for

Popołudniowa kawa z przyjaciółmi Prosty deser na weekend Urodziny lub imieniny Kiedy masz ochotę na coś pysznego

Tips

🍽️ Serving

The cake tastes best at room temperature. Serve it cut into thick triangles. It pairs perfectly with a scoop of vanilla ice cream that gently melts on the warm piece of cake. It can also be served with a dollop of sour cream or Greek yogurt, which balances the sweetness. It goes great with a cup of espresso or a glass of cold milk.

🥡 Storage

Store the cake in a container at room temperature for 3-4 days. Thanks to the large amount of oil and liquids, it stays fresh and moist for a long time, and it even becomes tastier the next day. It does not need to be stored in the fridge unless the room is very hot.

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