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🥤 Moist Coffee Chocolate Cake with Espresso Glaze

691 kcal · 30 min · 4 servings

Moist Coffee Chocolate Cake with Espresso Glaze Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
  2. 2. Pour about 200 milliliters of hot water over the coffee powder and let the espresso brew.
  3. 3. Take two tablespoons of the finished espresso and set them aside in a small bowl.
  4. 4. Grease a loaf pan with some fat.
  5. 5. Beat the soft butter in a bowl with a hand mixer and the whisk attachment for about 4 minutes until foamy.
  6. 6. Add brown sugar and eggs to the butter alternately.
  7. 7. Stir the ingredients well after each addition.
  8. 8. Mix flour, hazelnuts, cocoa powder, baking powder, and salt in a separate bowl.
  9. 9. Add the dry ingredients and the remaining espresso (including coffee grounds) to the butter mixture.
  10. 10. Stir everything together gently until you have a smooth batter.
  11. 11. Pour the batter into the prepared loaf pan.
  12. 12. Bake the cake in the oven for about 35 minutes.
  13. 13. Chop the chocolate roughly while the cake is baking.
  14. 14. Boil the two tablespoons of reserved espresso with the cream in a saucepan.
  15. 15. Remove the saucepan from the heat and stir in the chopped chocolate until it has melted.
  16. 16. Stir the glaze until smooth and let it cool down briefly.
  17. 17. Take the cake out of the oven and let it cool down as well.
  18. 18. Pour the cooled espresso chocolate glaze over the cake.
  19. 19. Decorate the cake as you like and serve it.

Nutrition per serving