Cakes
Quick Coffee Chocolate Cake: Measured in Tablespoons, With a No-Cook Chocolate Pudding Cream on Top
A quick cocoa sponge measured in tablespoons, soaked in coffee milk and topped with a light chocolate pudding and whipped cream frosting.
NutritionApproximate, per serving
Instructions
Preheat the oven to 350°F (180°C). Grease an 8×8-inch (20×20 cm) pan and dust it with flour.
Put the eggs, salt, vanilla and granulated sugar in a bowl. Whisk briefly.
Pour in the oil and milk and whisk again.
In a second bowl, mix the flour, cocoa and baking powder. Sift this mixture into the wet ingredients.
Whisk everything into a smooth, thin batter. Pour it into the prepared pan.
Bake at 350°F (180°C) for about 25 minutes. Check with a toothpick.
Warm the milk for the soak and dissolve the coffee in it. Prick the still-warm sponge with a fork and drizzle it evenly with the coffee milk. Let it cool completely.
Make the cream: Melt the chocolate over simmering water and let it cool completely to room temperature (it must not be hot).
In a bowl, whip the heavy cream to stiff peaks.
In a second bowl, mix the chocolate pudding with the cooled chocolate. (If you want to decorate, set one spoonful of this mixture aside.)
Using a spatula, gently fold the chocolate-pudding mixture into the whipped cream (do not use a mixer).
Spread the cream over the cooled sponge. Decorate with the reserved chocolate-pudding mixture and chill for at least 1 hour.
- Never mix cold pudding with hot chocolate. Let the melted chocolate cool to room temperature first.
- Use a small 8×8-inch (20×20 cm) pan, or the sponge will be too thin.
- Top with fresh raspberries or strawberries if you like.
- Keeps 2 days in the refrigerator.