For the dough
"1/2 cup of butter"
"1 1/3 cups of unsalted dark brown sugar"
"3 large eggs"
"3/4 cup of strong brewed coffee"
"1 1/2 teaspoons of vanilla extract"
"2 1/3 cups of all-purpose flour"
"1/2 teaspoon of salt"
"2 1/2 teaspoons of active dry yeast"
For the glaze
"2 tablespoons of unsalted butter"
"100g of semi-sweet chocolate chips"
"1 tablespoon of vanilla extract"
"1 tablespoon of heavy cream"
For the dough
"1/2 cup of butter"
"1 1/3 cups of unsalted dark brown sugar"
"3 large eggs"
"3/4 cup of strong brewed coffee"
"1 1/2 teaspoons of vanilla extract"
"2 1/3 cups of all-purpose flour"
"1/2 teaspoon of salt"
"2 1/2 teaspoons of active dry yeast"
For the glaze
"2 tablespoons of unsalted butter"
"100g of semi-sweet chocolate chips"
"1 tablespoon of vanilla extract"
"1 tablespoon of heavy cream"
Beat the butter with the sugar and eggs until light and fluffy
Alternate adding the coffee, mixed with the vanilla, and the flour, mixed with the salt and yeast
Mix well
Pour into a 22cm-diameter tin, greased with butter, and bake in a preheated oven at 200°C for about 30 minutes or until a toothpick inserted comes out clean
Let cool slightly and then remove from the pan
Prepare the glaze: mix the sugar with 1/4 cup of water
Heat over low heat, stirring until dissolved
Remove from heat and pour over the chocolate
Let sit for 30 seconds
Stir gently to avoid forming air bubbles
Add the vanilla and butter
Beat well
Refrigerate until slightly thickened
Spread over the cake in a decorative manner
Refrigerate for an additional 10 minutes to set
Cut into 12 slices.
