Espresso Chocolate Cake

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This is a white chocolate cream cake with the taste of coffee. If you love chocolate and you love coffee, then what could be better then a chocolate that tastes like coffee? A chocolate cake which tastes like coffee, maybe…? Right. You came to the right place.
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I brought this delicious espresso chocolate from Hungary thinking that I will not just eat it, but bake a light sponge cake then fill it with espresso ganache. I was very pleased with it, and the family appreciated it above expectations, even the kids (because we all know how kids approach coffee….) .
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Ingredients:
5 large eggs, separated
5 Tbs flour
5 Tbs white sugar
1 tsp baking powder
1 tsp vanilla extract
salt
(I put a few drops of yellow food colour to get this yellow sponge – optional)
Filling:
600 ml double cream
150 g espresso white chocolate
Decoration:
whipped double cream and food colour of your choice
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Method:
You need to prepare the filling for this cake one day before baking and decorating.
Warm up 600 ml double cream in a sauce pan, add the espresso chocolate broken into small pieces. Don’t boil it, just keep on the stove stirring continuously until the chocolate has melted completed.
Next day:
Preheat your oven. In a large bowl start whipping the egg whites with a pinch of salt adding the sugar. Whip until you get a firm consistency.
Add the vanilla extract and egg yolks one at a time, whipping a few seconds after each one.
Add the flour (first mix with the baking powder) carefully. Don’t use the electric mixer anymore, just a large spoon to combine the egg mixture with the flour. Once ready, divide the batter equally in 4 baking pans, or large paper baking cases, like I did. This way I didn’t have to cut layers after baking, because I had them all four ready made.
I baked two layers first for about 20 minutes, then the other two. Let your cake cool completely.
To cover this cake, I divided double cream in five portions and coloured them each individually. I started applying the top layer first, the yellow, then went to the bottom and put the dark purple, followed by light purple, blue, green, and finally more yellow. Then I carefully blended the colours here and there. No need to be too accurate here, be creative, even a little messy and you’ll get a lovely, ombre or rainbow coloured unique looking cake.
This cake is light, is creamy, it tastes like coffee with cream, it’s perfect, and I couldn’t ask for more!
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