Chocolate bunk cake with filling and icing from amazing butter chocolate cream. Coffee added to cream and cakes emphasizes the rich taste of chocolate even more, especially if you use good alkalized cocoa. Cakes are obtained so wet that they do not need additional impregnation and You can immediately collect and eat the cake. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- Butter, for lubricating molds
- 1 and 3/4 Art. flour + optionally for sprinkling molds
- 2 tbsp. Sahara
- 3/4 Art. good cocoa powder
- 2 tsp soda
- 1 tsp baking powder
- 1 tsp coarse salt
- 1 tbsp. yogurt shaken
- 0.5 tbsp. vegetable oil
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tbsp. freshly brewed hot coffee
- Chocolate butter cream, see recipe below
Chocolate cream
- 170 gr dark chocolate
- 220 gr butter at room temperature
- 1 large yolk at room temperature
- 1 tsp vanilla extract
- 1 and 1/4 Art. sifted icing sugar
- 1 tbsp. l dry instant coffee
Recipes with similar ingredients: butter, flour varieties, sugar, cocoa, yogurt, eggs, vanilla extract, coffee, dark chocolate, icing sugar
Recipe preparation:
- Preheat the oven to 175 ° C. Butter two forms for cake layers with a diameter of 20 cm. Cover them with parchment paper, then grease again with butter and sprinkle with flour.
- Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl electric mixer with spatula nozzle and mix on low speed to mix all the ingredients. In another bowl, mix yogurt, butter, eggs and vanilla. Mixing with a mixer at low speed, slowly add liquid ingredients to dry. Without turning off mixer, add coffee and mix, scraping the silicone dough spatula from the walls of the bowl. Pour the dough into prepared forms and bake for 35-40 minutes while the tester is inserted into the cake, won’t come out clean. Cool the cakes in the molds for 30 minutes, then put them on a wire rack and cool completely.
- Put 1 cake flat side up on a flat plate or stand for cake. Spread with a knife or pastry knife. cream on top. Lay on top the second cake, convex side up, and evenly distribute the cream over the top and sides of the cake.
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Chocolate Cream:
Chop the chocolate and put it in the heat-resistant bowl installed over a pot of boiling water. Stir until chocolate Do not melt, and set aside to cool to room temperature.
- In a mixer bowl with a spatula nozzle at a moderately high speed whip butter until pale yellow and fluffy, about 3 minutes. Add egg yolk and vanilla and continue beat for 3 minutes. Reduce mixer speed to a minimum and gradually add the powdered sugar, then beat on a moderate speed, as necessary, scraping the cream from the walls of the bowl, to homogeneous consistency. Dissolve coffee in 2 tsp. hot water. On mix the chocolate and coffee into the cream at a low speed mixer. Not whip! Apply the cream immediately to the cooled cakes.
