In: All Recipes recipes10 January 2014
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Coffee and Chocolate Cake is the dessert I made to celebrate my grandfather’ birthday. On January 2nd, he turned 87, and I decided to make this cake in his honor. I set aside an hour during the lunch break and I choose to make a cake according to his taste… coffee and chocolate!
I should tell you my grandfather has never been an easy-going man, he has his a difficult character… when he talks, he would like everybody quiet, he asks for information about anyone and anything, and he usually ask for details, even several times… and if you don’t indulge his whims, he barks and grumbles…
So, on his birth day, after a minor argument with my uncle, he pulled a long face, refused to have dinner, and went to bed, leaving the whole family to celebrate without the guest of honor. My grandma tried to convince him, she told him I had make a birthday cake just for him, but her tears were vaneless. My sister tried as well, asking him to come and blow out the candles… Nothing, nix! We made Elisa blow out the candles (she was thrilled!) and ate the cake without him… If I told you I didn’t was hurt, I’d lie… But that’s granpa, he’s just like that, and not just today, at 87 years old: I can guarantee that, even younger, he’s always been like that 😉
Next year I’ll try again… I’ll let you know if we succeed and celebrate all together with no tantrums 😉
Kisses and have a nice day.

Ingredients for a 24 cm cake pan:
4 eggs
200 g of sugar
120 ml of milk
20 ml of coffee
70 ml of seed oil
200 g of buy Albendazole pastry flour
50 g of plain cocoa
1 packet of baking powder

Ingredients for the coffee pastry cream
4 yolks
130 g of sugar
40 g of potato starch
300 g of milk
1 bean of vanilla
100 g of expresso coffee

200 ml of Ventolin price milk
50 ml of coffee
2 packages of caprice or togo cookies buy Premarin online

Preparation Time: 1 hour
Baking Time: 40 min.
Total Time: 1 hour and 40 min.

How to make Coffee & Chocolate Cake

Whisk eggs and sugar till frothy.

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Slowly add in milk, oil and coffee.

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Then add flour, cocoa and baking powder, and combine evenly.

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Pour the mixture in a buttered and floured pan, and put in oven, pre-heated at 180°C. Cook for about 35-40 minutes.

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Once ready, let cool till tepid, then take it out of the pan, turn it upside-down and left on a grate to coll down completely.

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Meanwhile, let’s make the coffee pastry cream.
Let simmer milk and vanilla, then remove vanilla and add coffee.

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In a bowl, whisk yolks and sugar, then add starch and stir till creamy.

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Pour this mixture in the saucepan with hot milk and coffee, and combine.

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Turn the gas back on and cook, while stirring every once and then.

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As soon as it will have thickened, turn gas off, pour the cream in a bowl and cover with some plastic wrap.

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Now cut the cake into 3 horizontal layer. Take care to scratch some cake crumbs from thicker layer (you will then use them to decorate).

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Combine milk and coffee, place the first disk on a platter and slightly soak it with half milk&coffee, then spread almost half of the cream over the disk.

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Cover with the second disk and repeat.
Put the last disk and press gently to evenly distribute the stuffing.

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Spread the remaining cream over the whole surface of the cake, make a fance around it with the cookies.

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Cover with the cake crumbs, then refrigerate for a couple of hours before serving.

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