Espresso chocolate cake with crunchy pieces

Name: Espresso chocolate cake with crunchy pieces
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 275 g Dark chocolate coating; 50 g chocolate-coated espresso beans; 250 g soft butter or margarine; 1 package Vanillin sugar; 200 g Sugar; 5 Eggs (size M); 400 g Flour; 1 package Baking Powder; 150 ml Milk; 10 g Coconut oil; 7-10 Tbsp Cocoa

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

275 g Dark chocolate coating
50 g chocolate-coated espresso beans
250 g soft butter or margarine
1 package Vanillin sugar
200 g Sugar
5 Eggs (size M)
400 g Flour
1 package Baking Powder
150 ml Milk
10 g Coconut oil
7-10 Tbsp Cocoa

Directions

1
Chop 75 g chocolate coating and melt over a warm water bath. Chop the espresso beans. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk
2
Cut the dough in half. Mix the melted couverture into one half. Fold the espresso beans into the other half. Put light and dark dough alternately by the spoonful into a greased and flour-blasted ring cake mould (2.5 litres capacity; 22 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes (test with sticks)
3
Take the cake out of the oven. After about 10 minutes, carefully turn out of the tin and let it cool down on a cake rack. Chop 200 g chocolate coating and coconut oil and melt over a warm water bath. Cover the cake with it. Allow the chocolate coating to set. If necessary, add whipped cream to the cake
4
Picture 03 + 04 : Sprinkle cake with cocoa
5
waiting time approx. 2 hours