However, this cake has not much to do with the book, except for the name. And the only common thing it has with the drink is that they both contain coffee.
Essentially, it's a simple coffee-flavored poke cake, but it's the simplicity that makes it so cool. The preparation asks for almost no effort and skillfulness, and the final result is a delicious and elegant dessert like those from the finest bakeries. Thin layer of soft chocolate cake with a lot of coffee cream... How can that be bad?! :)
So, you'll need the following ingredients:
for the cake
for the cream
*see step 7
- First, prepare the cake sheet.
Beat eggs and sugar until sugar is completely melted and the mixture triples its volume. Then, gradually add boiling water, a spoonful at a time, while still mixing.
- In a separate bowl, combine flour, cocoa and baking powder. Gently fold into the eggs mixture.
3. Transfer the batter into a lightly greased and floured baking pan. The one I used is 25 x 25 cm big.
Bake into a preheated oven at 200°C until a toothpick inserted comes out clean.
Take the cake out from the oven and let it cool completely, leaving it into the pan. Then poke it with a wooden spoon, making several holes to the bottom of the pan.
6. Pour the hot cream over the cooled cake sheet and spread it evenly. Let it cool.
7. At the end, mix whipping powder and coffee to and spread over the cooled cream.
If you want your cake to have a milder coffee flavor, you can mix the whipping powder with milk, or regular or sparkling water instead of coffee.
4. When the cake sheet has cooled, you can start preparing the cream. Combine milk, cornstarch (or flour) and coffee powder.
5. Put water and sugar in a pot and bring it to boiling. Then, add the milk mixture and continue cooking, stirring constantly, until you get a thick, pudding-like cream. Remove from fire and stir in butter.
Let the cake "rest" for a couple of hours and then cut it at your convenience.
Enjoy and bon appétit!