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Treat yourself to this cake with a delicious chocolate flavor. With our Thermomix we will make a great and juicy coffee cake that we will soak up in a rich whiskey syrup.
We will fill your cake layers with a wonderful mixture of chocolate and coffee. Nor can we forget its coverage, with a delicious whipped cream and a delicate coffee flavor.
This cake is great for celebrations and for lovers of flavors with character. If you want to know how to make it step by step, you also have a demonstration video. I hope you like this great dessert.
Coffee cake with whiskey
You will love this cake for its coffee flavor and whiskey accompaniment. You will discover how to make a juicy cake that will be filled with chocolate and that you can cover with a delicious cream with a touch of coffee.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 295
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Cake
- 4 eggs
- 100 g of sugar
- 120 g of wheat flour
- 1 tablespoon baking powder
- 2 tablespoons of vanilla extract
- 2 tablespoons of soluble coffee
Syrup
- 70 ml water
- 70 ml whiskey
- 2 tablespoons sugar
Filling
- 15 g of water
- 15 g of whiskey
- 20 g of sugar
- 90 g of dark chocolate covering
- 2 tablespoons of soluble coffee
- 1 sheet of neutral gelatin
Coverage
- 500 g of cold whipping cream (200 g are for the filling and 300 g for the topping and decoration)
- 125 g of sugar
- 1 tablespoon of soluble coffee
- 5 g grated chocolate
Preparation
We prepare the cake. In our Thermomix glass we place the butterfly and add the 4 eggs and the 100 g of sugar. We program 6 minutes at 37 ° at speed 4.
We heat the oven to 180 °. When it is blended, we will re-program others 6 minutes at speed 4 without temperature. 30 seconds before the mixture ends, add the two tablespoons of vanilla extract and the two tablespoons of soluble coffee. When the mixture has stopped, add the 120 g of wheat flour and the tablespoon of baking powder. We program 4 seconds at speed 4.
We prepare a mold that can be removed from the mold. In my case, I have used an 18 cm silicone mold, where I have placed a piece of custom greaseproof paper at its base, to better unmold it. We add the cake mix and put it in the oven with heat up and down. We will bake it for about 20 minutes.
In a large glass of cold water we put the neutral gelatin sheet to hydrate. We prepare the syrup by mixing the 70 ml of water, the 70 ml of whiskey and the two tablespoons of sugar. We stir it well so that the sugar dissolves. We set aside.
We beat the cream. In our clean glass and with the butterfly, we add the 500 ml of cold cream to beat and the 125 g of sugar. We program it 45 seconds at speed 3,5. We lift the lid and add the spoonful of soluble coffee and continue beating. In my case I have needed others 45 seconds at speed 3,5, but this data is indicative since it may take more or less time. It must be observed that the cream is not overused. We take the cream out of the glass and clean it.
For the filling, add the 15 ml of water, the 15 ml of whiskey, the 90 g of icing chocolate, the 20 g of sugar, the 2 tablespoons of soluble coffee and the hydrated but drained gelatin sheet into the glass. We program it 3 minutes to 90 ° at speed 1,5. When it is finished we have to let it cool so we can mix it with the whipped cream.
Separate 200 g of whipped cream and mix it with the filling. We will do it carefully and with enveloping movements so that the volume does not drop.
We unmold the cake and divide it into three parts. We will moisten the first layer with the syrup and cover it with half of the filling. We place the second layer of sponge cake and moisten it with syrup. We add the other half of the filling and cover with the third layer of the sponge cake. We will also wet it with the syrup.
We put the rest of the whipped cream into a pastry bag with a wide and curly nozzle. We are covering the cake with the cream and with the help of a small spatula we are covering and smoothing. We will also do it on the sides of the cake.
With the remaining cream we will decorate the surface with a few piles. We take a piece of chocolate, grate it and decorate the cake. We put it in the refrigerator so that it sets well and we serve it cold.
