Coffee-Flavored Chocolate Muffin
by Editorial Staff
The cake is prepared with the addition of cocoa powder and instant coffee.
Ingredients
- Butter – 60 g
- Buttermilk or sour milk – 250 g
- Milk – 125 g + 1 tbsp
- Large eggs – 2 pcs.
- Instant coffee in granules – 1 tbsp
- Flour – 180 g
- Cocoa – 50 g
- Ripper – 1 teaspoon.
- Soda – 1 teaspoon.
- Salt – 0.25 teaspoon
- Sugar – 150 g
- Brown sugar – 75 g
- Vanilla extract – 1 teaspoon
Directions
- Turn on the oven to preheat to 180 degrees. Grease a 23 cm cake pan (with a hole in the middle). Sprinkle the cocoa powder in the oiled pan.
- In a bowl, combine flour, cocoa, baking powder, baking soda, all sugar and salt. Dilute coffee in 1 tablespoon. a spoonful of milk.
- In a separate bowl, beat the butter with buttermilk, milk, eggs, coffee diluted in milk and vanilla extract. Whisk on a low speed and gradually add dry ingredients.
- Put the dough in the prepared mold and place in the preheated oven. Bake the chocolate cake for 40-50 minutes.
- Remove the finished chocolate cake from the oven, let stand for 15 minutes, and then remove the product from the mold and leave at room temperature until completely cooled.
- In the meantime, prepare the frosting. In a small saucepan, mix the chocolate and cream, place over low heat, stir until the chocolate is completely dissolved. Then let the frosting cool slightly and pour over the cake.
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