Espresso cake

1st step

For the cake, mix approx. 75 ml of the hot espresso with cocoa powder and set aside. Roughly chop the dark chocolate couverture and melt it in a water bath. Whisk the oil and eggs together for about 3-4 minutes. Mix dry ingredients in a bowl and add to the egg and oil mixture.

2nd step

Add melted and slightly cooled chocolate and stir. Add the espresso-cocoa mixture and fold in again. Preheat the oven to 180 degrees (fan oven: 160 degrees). Grease a springform pan (Ø 20 cm). Pour in the dough and smooth it out. Bake the cake in the preheated oven for about 35-45 minutes. Do a stick test to check whether the cake is baked through.

3rd step

Remove the finished cake from the oven and drizzle directly with 50 ml of reserved espresso. Allow cake to cool. For the glaze, put the cream and butter in a saucepan. Roughly chop the whole milk couverture and put it in a bowl with the cocoa powder.

4th step

Heat the cream and butter until the cream comes to the boil and the butter has melted. Pour the cream and butter mixture over the couverture and let stand for 2 minutes. Stir the chocolate icing until the chocolate has melted. Remove the cake from the tin and place it on a cake plate. Pour icing all over the cake.