Summary

Ingredients

• 100 g couverture, white
• 200 ml whipped cream
• 2 teaspoon coffee powder, soluble (espresso)
• 50 ml syrup, (caramel syrup)
• 250 g butter, soft
• 275 grams sugar
• 1 tablespoon vanilla extract
• 4 egg (s)
• 450 g flour
• 1 packet baking powder
• 2 tablespoon cocoa powder, dark

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Instructions

1. Boil 100 ml of each cream separately. Melt the couverture in part of the cream. Dissolve the coffee in the other part of the cream and stir in the syrup. Let both cool down.
2. Mix the butter with the sugar and the vanilla extract until frothy. Mix in the eggs one by one. Mix the flour with the baking powder and stir in briefly. Halve the dough.
3. Stir in the couverture cream under one half and add the espresso cream and cocoa under the other half of the dough.
4. Grease a ring cake tin and sprinkle it if necessary. First pour in the dark dough and put the light dough on top. Do not stir!
5. Bake in a preheated oven at 160 ° for approx. 50 minutes. (Stick sample). Dust with icing sugar after cooling.
6. This cake is also wonderfully suitable as a glass cake. To do this, fill in 2-4 tablespoons of dark dough, depending on the size of the jar, and bake the same amount of light dough at 160 ° for about 30 minutes and close the jars immediately while still hot.