A great, rich cake with cake-like brownies and coffee-flavored buttercream. It is decorated with chocolate ganache and many chocolate snacks and chocolates. From radicio.com

Ingredients for the cake:

Flour: 280 g. (For every use)

Baking powder: 2 and 1/4 teaspoons

Salt: 1 teaspoon

Cocoa: 80 g.

Hot, strong coffee: 300 ml

Butter: 275 g. at room temperature

Ζάχαρη : 465 g.

Eggs: 3 whole and 2 yolks (Keep the whites for buttercream)

Vanilla: 2 teaspoons extract or 4 vanillin

Yogurt: 240 g, at room temperature (simple, not strained)

Ingredients for the chocolate layer – espresso:

Milk Chocolate: 115 g.

Sour cream: 60 ml

Espresso: 15 ml

Vanilla: 1/4 teaspoon extract or 1/2 vanillin

Ingredients for the buttercream:

Instant coffee powder: 2 teaspoons

Vanilla: 2 teaspoons extract or 4 vanillin

Hot water: 1 teaspoon

Egg whites: 240 ml (about 8 eggs)

Ζάχαρη : 400 g.

Butter: 670 g. (at room temperature)

Ingredients for the chocolate ganache:

Chocolate Couverture: 200 g.

Sour cream: 200 ml

In addition to decoration:

chocolates, chocolate olives, snack with chocolate etc., depending on your taste



For the cake:

Preheat oven to 180 degrees. Butter and Layer with waxed paper, 2 tins 20 from. about.

Sift together the flour, salt and baking powder. Hold it for later.

Mix together the cocoa with hot water, melted cocoa and homogeneous mixture. Hold it for later.

Beat in mixer the butter with the sugar, until fluffy well, about 4 minutes. Add eggs one by one (wait to incorporate the last before starting the next) and finally the yolks. Add the cocoa mixture and vanilla and knock, Just to mix.

Reduce speed and add half flour. when incorporated, Add the yogurt and just incorporated, add the remaining flour. Stir to mix and this.

Divide the mixture in 2 you prepared tins and bake in the preheated oven for 35 minutes (try to stick or knife comes out clean if)

Remove the cake from oven and place in rack to cool 10 minutes. Then the tilt on a rack, remove the ladocharta and allow to cool completely.

For the chocolate mixture – espresso:

Cut the chocolate into pieces and put in a bowl that can withstand the heat.

Put the cream and the coffee pot and put on fire to burn well. Just boil, the downloading and pour over the chocolate. leave 2 – 3 minutes and then stir to melt the chocolate and smooth the mixture. Cover and refrigerate for at least 2 hours.

For the buttercream:

Dissolve the coffee and vanilla in hot water and keep for later.

Put the egg whites and sugar in an ovenproof bowl and place in a bain-marie. Stir with a whisk until you reach the 65 degrees Celsius. Pour the mixture into the mixer bowl and beat until the mixture is frothy and polish. Continue beating, until the temperature drops and not feel hot in the bowl when touched. Reduce speed and add the butter, piece – piece. Finally add the water dissolve coffee and vanilla.

For the assembly:

Cut each cake horizontally in half drive, so you 4 drives total. Place one disk platter or tourtiera (for there is no case to slide the cake from its place, before you put the cake in the center to spread a spoonful buttercream and top to put the cake). Spread on the 1/3 espresso chocolate mixture. Then spread the 1/6 about the voutyrokremas. Put on top the second disk keikkai spread another 1/3 the chocolate mixture – espresso.. Put the cake in the refrigerator 15 approx tighten the buttercream. Remove and Apply another 1/6 buttercream. Put cake tray, chocolate – espresso and again in the refrigerator 15 minutes. Finally put another layer of buttercream and the last cake tray. Refrigerate again.

Remove from the refrigerator and spread around on the surface of the cake a thin layer voutyrokremas and Lay trowel as best you can. To put it back in the refrigerator. When shake the buttercream, remove the cake from the refrigerator and spread the rest around votyrokrema and the surface. Straighten the buttercream. Put the cake back in the fridge to shake and prepare the ganache chocolate for coating.



For the chocolate ganache:

Break into pieces the chocolate and place in an ovenproof bowl. Heat the cream to burn and pour into the bowl with the chocolate. Leave a few minutes to soften the chocolate and then stir until smooth chocolate and the mixture is smooth. Allow the ganache to come to room temperature.

For decoration:

Remove the cake from the refrigerator. Put the chocolate ganache in pastry bag (if you can not use a spoon). Empty small amounts of chocolate around the cake so as to flowing laterally. After putting chocolate around, pour the rest at the center of the cake. Leave little to begin to stabilize and then decorated with chocolates and snacks choosing.