A delicious dark chocolate cake with all the flavor and aroma that this ingredient provides is the baking proposal we bring you today to serve at tea time. This is a very simple cake, but the secret lies in using unsweetened cocoa and semi-sweet chocolate, as these two ingredients are responsible for giving it that special flavor, along with the addition of concentrated instant coffee. The rest is a traditional butter and sugar batter that...
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In a bowl, beat the butter with the sugar until you achieve a creamy mixture.
Separate the egg yolks from the whites.
Add the yolks one at a time to the butter and sugar mixture, beating well after each addition.
Melt the chocolate (cut into pieces) with the tablespoon of butter in a double boiler. Dissolve the instant coffee in one tablespoon of water.
Add the melted chocolate to the mixture first, followed by the dissolved coffee, beating well until you achieve a smooth and homogeneous cream.
Gradually add the flour and unsweetened cocoa powder, which should be mixed and sifted beforehand. Mix gently as you incorporate them.
Finally, beat the egg whites until stiff peaks form and gently fold them into the batter using soft, enveloping motions.
Pour the batter into a 22 cm (8.7-inch) round cake pan that has been buttered and floured. Bake in a preheated oven at 180°C (350°F) for 25 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool before unmolding.
Ensure the butter is at room temperature for easier mixing with the sugar.
Sift the flour and cocoa powder to avoid lumps and ensure a smooth batter.
Fold the egg whites gently to maintain the airiness of the batter.
Use high-quality unsweetened cocoa and semi-sweet chocolate for the best flavor.
Let the cake cool completely before decorating or serving to avoid melting the whipped cream.
Can I use sweetened cocoa powder instead of unsweetened?
It's best to use unsweetened cocoa powder as it provides a richer chocolate flavor. Sweetened cocoa may alter the taste and sweetness balance of the cake.
Can I substitute instant coffee with brewed coffee?
Yes, you can use brewed coffee, but ensure it's concentrated to maintain the depth of flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I use a different size cake pan?
Yes, but adjust the baking time accordingly. A larger pan may require less time, while a smaller pan may need more.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.
