A soft, rich, and deeply chocolatey chocolate cake, covered with a sweet and creamy vanilla glaze. The addition of hot coffee intensifies the cocoa flavor without imparting a strong coffee taste. The contrast between the dark chocolate cake and the creamy sweetness of the vanilla makes it a classic and indulgent dessert.
Ingredients
- all-purpose flour
- unsweetened cocoa powder
- sugar
- baking powder
- baking soda
- salt
- large eggs
- milk
- vegetable oil
- vanilla extract
- hot coffee
- unsalted butter, softened
- icing sugar
- vanilla extract
- 2 to 4 tablespoons of milk
- salt
Instructions
- Preheat oven to 350 °F (180 °C). Grease two 20 cm (8 in) round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Whisk until the batter is smooth.
- Gradually add the hot coffee while whisking gently until a smooth and slightly runny batter is achieved.
- Divide the batter evenly between the two pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then remove them and let cool completely.
- Beat the softened butter for 3 to 4 minutes, until it is very pale, light, and fluffy.
- Gradually add the powdered sugar while beating at low speed after each addition.
- Add the vanilla, salt, and 2 tablespoons of milk, then beat at medium-high speed for 3 minutes until a very smooth, airy, and silky frosting is achieved.
- Add milk, 1 teaspoon at a time, until the frosting has a soft and spreadable consistency.
- Place one layer of cake on a serving plate and spread an even layer of vanilla frosting.
- Place the second layer of cake on top, then cover the top and sides with the remaining frosting.
- The coffee can be replaced with the same amount of hot water. The frosting must be applied only when the cake is completely cooled down.
