Chocolate coffee biscuit in the oven - moist and tall
If you are going to prepare a dessert or cake with chocolate or coffee cream, then this recipe for coffee chocolate sponge cake will come in handy. I do not recommend additional soaking this chocolate-coffee biscuit, as it already turns out moist, with a pronounced taste of the main ingredients. A step-by-step recipe with a photo demonstrates the intricacies of preparing this tall and fluffy biscuit cake.
We will need:
- 140 grams of soft butter 72%;
- 100 grams of sugar;
- 1.5 grams of vanilla;
- 3 pieces of chicken eggs of caliber D-B (or 4 pieces, D-1);
- 310 grams of wheat flour (extra grade);
- ¼ teaspoon of soda;
- ¼ tsp citric acid;
- 90 ml of milk 4% -6%;
- 1 st. a spoonful of instant coffee;
- 40 grams of dark chocolate at least 68%.
How to make chocolate and coffee biscuit in the oven
Cooking butter biscuit with chocolate and coffee, we start with the fact that:
- turn on the oven at 160 ° C;
- fill the form with parchment;
- melt chocolate;
- Dissolve coffee in hot milk.
Place the melted and cooled butter in a bowl and add sugar and vanilla there. Beat and wait for the butter to lighten and the sugar to dissolve.
Add the eggs one at a time to the butter mixture and beat until fluffy. Pour half of the portion of the sifted flour together with soda and citric acid into the dough and continue to beat at medium speed of the mixer.
Pour milk coffee, beat and add the rest of the flour.
As soon as the dough with flour is completely mixed, pour in the melted and already cooled chocolate. Whisk until the chocolate is incorporated into the batter.
Pour all the biscuit dough into the mold. It is necessary to knock the form filled with dough on the table several times so that the air bubbles rise up. So the biscuit will turn out even.
Bake the cake for approximately 43-45 minutes. Be sure to check the readiness on a dry stick. We immediately remove the finished biscuit from the mold and cool it, preferably on a wire rack. I got a biscuit of almost 5.5 cm.
We wrap the cooled chocolate-coffee biscuit in food cellophane and put it in the cold. Before shaping the cake, cut it into two layers.
At the moment of separation into parts, you can fully enjoy the coffee and chocolate aroma that comes from the cakes .
If you prefer cocoa powder to ready-made chocolate, then a video recipe from the PROSTORECEPT YouTube channel will help you make an equally magnificent coffee biscuit with cocoa at home.
