For the dough
1/2 cup of unsalted butter
1 and 1/3 cups of all-purpose flour sifted into a bowl
3 large eggs
1/4 cup of strong brewed coffee
1 teaspoon of vanilla extract
2 and 1/3 cups of all-purpose flour
1/2 teaspoon of salt
2 and 1/3 teaspoons of active dry yeast
For the topping
2 tablespoons of unsalted butter, softened
100g of high-quality dark chocolate, finely chopped
1 teaspoon of vanilla extract
1 tablespoon of unsalted butter
For the dough
1/2 cup of unsalted butter
1 and 1/3 cups of all-purpose flour sifted into a bowl
3 large eggs
1/4 cup of strong brewed coffee
1 teaspoon of vanilla extract
2 and 1/3 cups of all-purpose flour
1/2 teaspoon of salt
2 and 1/3 teaspoons of active dry yeast
For the topping
2 tablespoons of unsalted butter, softened
100g of high-quality dark chocolate, finely chopped
1 teaspoon of vanilla extract
1 tablespoon of unsalted butter
Preheat your oven to a hot temperature (400°F)
Grease and flour a 9-inch round cake pan
Prepare the dough: Beat the butter, eggs, and vanilla extract until it forms a light cream
Add the coffee with the vanilla extract, then add the flour with the salt and yeast
Mix well
Despise any lumps that may form
Pour the dough into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean
Let it cool before flipping it over onto a wire rack to cool completely
Prepare the topping: In a saucepan, combine the all-purpose flour with 1/4 cup of water
Bring to a boil, stirring constantly, then reduce heat and simmer for 2 minutes
Remove from heat
Pour the topping mixture into a bowl and let it sit for 30 seconds
Stir slowly to prevent air pockets from forming
Add the vanilla extract and butter
Beat until smooth
Refrigerate at least 10 minutes to allow the topping to thicken slightly
Cover the cake with the topping and refrigerate for 10 minutes, or until it sets.
