60 g of semi-sweet chocolate, melted
1/2 cup of hot coffee
1 3/4 cups of all-purpose flour
1 1/2 cups of sugar
3/4 teaspoon of baking soda
3/4 teaspoon of salt
3/4 teaspoon of ground cinnamon
1/2 cup of buttermilk
1/2 cup of unsalted butter or margarine at room temperature
2 large eggs, not beaten
For the filling:
90 g of semi-sweet chocolate
1 1/2 cups of confectioners' sugar sifted
2 tablespoons of hot water
1 egg, 1/4 cup of unsalted butter or margarine at room temperature
1 tablespoon of rum
60 g of semi-sweet chocolate, melted
1/2 cup of hot coffee
1 3/4 cups of all-purpose flour
1 1/2 cups of sugar
3/4 teaspoon of baking soda
3/4 teaspoon of salt
3/4 teaspoon of ground cinnamon
1/2 cup of buttermilk
1/2 cup of unsalted butter or margarine at room temperature
2 large eggs, not beaten
For the filling:
90 g of semi-sweet chocolate
1 1/2 cups of confectioners' sugar sifted
2 tablespoons of hot water
1 egg, 1/4 cup of unsalted butter or margarine at room temperature
1 tablespoon of rum
Preheat the oven
Grease two small pans of 20 cm
Melt the chocolate and mix with coffee
Let it cool down
In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon
Add buttermilk and butter
Beat at low speed for 2 minutes or vigorously with a wooden spoon
Beat in eggs and melted chocolate mixture
Beat for another 2 minutes
Pour into prepared pans and bake in a moderate oven until a toothpick comes out clean
For the filling, melt the chocolate over a water bath
Remove from heat
Add confectioners' sugar and hot water
The mixture will thicken
Add egg, butter, and rum
Beat well
Let the filling rest until it thickens enough to spread.
