All ingenious is simple. And this fragrant coffee cake confirmation: with a large volume, it does not carry a load of chocolate, and to dilute sugary flavors, chocolate and vanilla cakes complement each other. The cake is optional to decorate, butter cream and coffee and chocolate ganache will do everything for you, and the cake turns into cake is the whole secret of a wonderful dessert. Chocolate pie perfect for small gatherings in the circle of familiar faces, when is it best to stay home and celebrate an exciting event, good news, or achievement. For a cup of tea, the treat will not leave a trace from the negative of gray everyday life, and, despite the dank weather, you Stay in a good mood and share news. with friends: 
Time: 5 hours. 30 min. Difficulty: easy Servings: 15 – 20 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:
Cake
- Basic chocolate biscuit, bake and cool, recipe attached
- Basic vanilla biscuit, bake and cool, recipe attached
Ganache
- 2/3 Art. fat cream
- 170 gr dark semisweet chocolate with 50% cocoa, finely to cut
- 2 tsp instant espresso
- 1 tsp vanilla extract
- 1 tbsp. l coffee liquor (optional)
Cream
- 230 gr. milk chocolate, finely chopped
- 275 gr. butter, room temperature
- A pinch of salt
- 1.5 tbsp. powdered sugar
- 1 tbsp. l cocoa powder
- 1 tsp vanilla extract
Basic Chocolate Sponge Cake
- 1 tbsp. cocoa powder
- 2.5 tbsp. premium flour
- 2 tbsp. Sahara
- 1.5 tsp baking powder
- 1 tsp soda
- 1 tsp salt
- 3 large eggs, room temperature
- 3/4 Art. vegetable oil
- 0.5 tbsp. sour cream
- 2 tsp vanilla extract
Basic Vanilla Sponge Cake
- 220 gr butter, room temperature and a little for of forms
- 3 tbsp. premium flour and dusting forms
- 1 tbsp. l baking powder
- 0.5 tsp salt
- 1.5 tbsp. Sahara
- 4 large eggs, room temperature
- 1 tbsp. l vanilla extract
- 3/4 Art. fat cream
Recipes with similar ingredients: premium flour, eggs, sour cream, cream, vanilla extract, milk chocolate, chocolate dark, coffee, cocoa, coffee liquor, biscuit
Recipe preparation:
- Prepare ganache: in a heat-resistant bowl mounted above pan with lightly boiling water, warm the cream, dark semisweet chocolate and espresso powder (the bowl should not touch water), stir until chocolate melts and ganache becomes smooth. Stir in vanilla and coffee liquor. Remove the bowl from the pan; leave until the mixture cools and becomes more viscous, but everything will be still fluid, for about 1 hour
- Prepare the cream in parallel: pour into a cup, milk chocolate suitable for the microwave; warm up in 30-second microwave at intervals until the consistency becomes homogeneous. Allow to cool.
- Whisk in a large bowl with a mixer at medium speed. butter and salt until smooth and airy consistency, 2-3 min Add melted chocolate and beat until smooth. Gradually mix the icing sugar until a uniform texture is obtained. Add cocoa powder and vanilla, switch the mixer to moderately high speed and beat for 2-3 minutes. before homogeneity.
- Collect the cake: put 1 chocolate cake on the dish; spread on top 3/4 tbsp. cream. Cover with vanilla cake and spread over it also 3/4 tbsp. cream. Repeat with the remaining cakes and cream; the result is a 4 tier cake with top vanilla cake. Spread the remaining cream on top cake and refrigerate for at least 30 minutes so that it froze. Pour the ganache over the cake, letting it drip on the sides. Give harden at room temperature before slicing, about within 30 minutes
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Basic Chocolate Sponge Cake
Preheat the oven to 175 ° C. Cover 2 round 23 cm shapes. culinary spray and cover the bottom with parchment. In a medium bowl stir with a whisk cocoa powder with 1.5 tbsp. boiling water to homogeneous consistency. In a large bowl, whisk until uniform consistency of flour, sugar, baking powder, baking soda and salt. Add eggs, vegetable oil, sour cream and vanilla and beat with a mixer at medium speed until smooth, about 1 min Set the mixer switch to low speed; add cocoa mix in a constant flow and whisk until homogeneity, then mix everything with a silicone spatula (dough will turn out pretty liquid). Divide the dough between 2 prepared molds and tap on the walls of the molds to make the dough better sat down. Bake for 30-40 minutes. as long as inserted into the center shortcake toothpick will not stay clean. Rearrange the forms on grate and let cool for 10 minutes., then, walk along the knife the walls of the molds and lay the cakes on a rack so that they cool completely. Remove the parchment. If you want, trim the tops of the cakes with a long with a serrated knife in order to make them even.
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Basic Vanilla Sponge Cake
Preheat the oven to 175 ° C. Butter 2 round 23 see cake baking dishes and cover them with parchment; grease the parchment with butter and sprinkle the forms with flour, shake off excess. In a bowl, evenly mix flour, baking powder dough and salt. In a large bowl with a mixer at a moderately high speed beat butter and sugar until white, beat for about 3 minutes. Reduce speed to medium; beat eggs one at a time, with necessary by cleaning the walls of the bowl with a spatula. Stir extract vanilla (the mixture may look a bit patchy). In a measuring cup for liquids or a bowl, mix 0.5 tbsp. water with cream. For 3 call mix flour to butter, alternating it with the mixture cream, to a completely homogeneous consistency, starting and ending flour. Divide the dough between the prepared forms. Bake 25-30 min until the tops of the cakes become light golden and when clicking on the center they will spring. Lay on the grid and give cool for 10 minutes., go with a knife along the perimeter of the forms and lay out the cakes on the grill so that they are completely cool. Remove parchment and if desired, trim the tops of the cakes with a long serrated knife, to make them even.
