Black-Coffee-Cake with punch

Name: Black-Coffee-Cake with punch
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp some + 80 ml neutral oil (e.g. sunflower oil); 200 g Flour; 200 g + 2 tablespoons sugar; 30 g Baking cocoa; 1/2 TEASPOON Baking Powder; 1/2 TEASPOON Baking soda; 7-10 Tbsp Salt; 1/4 l hot strong coffee; 1 TEASPOON White wine vinegar; 6 sheets white gelatine; 500 g Ricotta; 1 package Vanilla sugar; 400 g Whipped cream; 200 g Cherry jam (alternatively Amarena jam; see recipe overview); 50 g Dark chocolate rasp; 7-10 Tbsp Piping bag with large star-shaped spout

AUTHOR
Kristopher Marks

DIFFICULTY
not easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp some + 80 ml neutral oil (e.g. sunflower oil)
200 g Flour
200 g + 2 tablespoons sugar
30 g Baking cocoa
1/2 TEASPOON Baking Powder
1/2 TEASPOON Baking soda
7-10 Tbsp Salt
1/4 l hot strong coffee
1 TEASPOON White wine vinegar
6 sheets white gelatine
500 g Ricotta
1 package Vanilla sugar
400 g Whipped cream
200 g Cherry jam (alternatively Amarena jam; see recipe overview)
50 g Dark chocolate rasp
7-10 Tbsp Piping bag with large star-shaped spout

Directions

1
Preheat the oven for the dough (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (20 cm Ø) with oil. Mix flour, 200 g sugar, cocoa, baking powder, baking soda and 1⁄4 TL salt in a mixing bowl.
2
Mix coffee, 80 ml oil and vinegar. Pour into the flour mixture. Stir only briefly until everything is just mixed. Fill into the mould, smooth it down. Bake in a hot oven for about 25 minutes. Take out and let cool down.
3
For the cream, soak gelatine in cold water. Mix ricotta, 2 tablespoons sugar and vanilla sugar. Squeeze the gelatine gently. Dissolve carefully in a small pot at low heat. Gradually stir 2-3 tbsp. ricotta cream into the gelatine.
4
Stir the gelatine mixture into the remaining cream. Whip cream until stiff and fold in.
5
Cut the top of the coffee cake straight. Crumble the cut-off pieces finely. Cut the cake in half horizontally. Place the bottom bottom on a plate. Place the cake ring on top. Spread half the jam on top. 1⁄3 Spread ricotta cream on top.
6
Sprinkle with chocolate shavings. 1⁄3 Gently pour the cream on top. Spread the cut surface of the upper cake base with the rest of the jam. Place the coated side on the ricotta cream. Spread almost half of the remaining cream on top.
7
Pour the rest of the cream into a piping bag. Chill the cake for about 30 minutes.
8
Carefully remove the cake from the cake ring. Spray rosettes onto the cake with some cream. Coat the edges all around with the rest of the cream. Press the cake crumbs lightly with a pallet. Chill for at least 3 hours.
9
Decorate as desired with chocolate rolls.
10
Tip for homemade chocolate rolls: Melt approx. 50 g of chocolate in a hot water bath (for a marble look, melt white chocolate extra). Spread thinly on a marble plate (or another smooth cold plate) with a tablespoon.
11
Place in the freezer for about 10 minutes. Remove and scrape into chips or rolls with a scraper. Store cool on baking paper in tins, keeps for about 1 week.