Coffee Crème Cake

Name: Coffee Crème Cake
Yield: 12
Ingredients: 2 cups of strong coffee; 2 cups of sugar; 1/2 cup of unsalted butter, softened; 2 eggs, at room temperature; 2 cups of all-purpose flour; 1/2 teaspoon baking powder; 2 teaspoons instant coffee; 2 tablespoons unsweetened cocoa powder; Coffee Crème; 1 envelope of unflavored gelatin; 1 can of heavy cream; 1/4 cup of brewed coffee; 200 grams of melted milk chocolate, in a water bath; 1 tablespoon of whiskey; 4 large egg whites, beaten until stiff; 1 tablespoon of sugar; Topping; 250 grams of milk chocolate, melted; 1 tablespoon of unsalted butter, softened; 1 tablespoon of brewed coffee; 1/2 cup of heavy cream

1
2 cups of strong coffee
2
2 cups of sugar
3
1/2 cup of unsalted butter, softened
4
2 eggs, at room temperature
5
2 cups of all-purpose flour
6
1/2 teaspoon baking powder
7
2 teaspoons instant coffee
8
2 tablespoons unsweetened cocoa powder
9
Coffee Crème
10
1 envelope of unflavored gelatin
11
1 can of heavy cream
12
1/4 cup of brewed coffee
13
200 grams of melted milk chocolate, in a water bath
14
1 tablespoon of whiskey
15
4 large egg whites, beaten until stiff
16
1 tablespoon of sugar
17
Topping
18
250 grams of milk chocolate, melted
19
1 tablespoon of unsalted butter, softened
20
1 tablespoon of brewed coffee
21
1/2 cup of heavy cream

Ingredients

1
2 cups of strong coffee
2
2 cups of sugar
3
1/2 cup of unsalted butter, softened
4
2 eggs, at room temperature
5
2 cups of all-purpose flour
6
1/2 teaspoon baking powder
7
2 teaspoons instant coffee
8
2 tablespoons unsweetened cocoa powder
9
Coffee Crème
10
1 envelope of unflavored gelatin
11
1 can of heavy cream
12
1/4 cup of brewed coffee
13
200 grams of melted milk chocolate, in a water bath
14
1 tablespoon of whiskey
15
4 large egg whites, beaten until stiff
16
1 tablespoon of sugar
17
Topping
18
250 grams of milk chocolate, melted
19
1 tablespoon of unsalted butter, softened
20
1 tablespoon of brewed coffee
21
1/2 cup of heavy cream

Directions

1
1 Preheat the oven to 180°C
2
In a saucepan, mix the coffee and half the sugar
3
Heat until it starts to boil
4
Let it cool
5
In an electric mixer, beat the butter and the rest of the sugar
6
Add the eggs one at a time and beat well
7
2 Sift together the flour, baking powder, and instant coffee
8
Add the mixture to the butter mixture
9
Alternate with the coffee and chocolate
10
Pour into a 22 cm round cake pan, greased and floured
11
Bake for 50 minutes
12
Let it cool
13
Crème
14
Hydrate the gelatin according to the package instructions
15
In a bowl, mix the hydrated gelatin, heavy cream, brewed coffee, chocolate, and whiskey
16
Add the beaten egg whites with the sugar and mix well
17
Refrigerate until it starts to set
18
Cut the cake in half and fill it
19
Topping
20
Melt the chocolate in a water bath
21
Mix with the butter and brewed coffee
22
Add the heavy cream and refrigerate until chilled
23
Beat in an electric mixer for 3 minutes and cover the cake.