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Moist chocolate cake with coffee-butter-salt glaze and almond crumble - photo 1
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Moist chocolate cake with coffee-butter-salt glaze and almond crumble

Cakes and Bakes Desserts 90 min Medium 12 wyświetleń ~50.26 PLN - (0)
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Description

An original version of the classic chocolate cake in the style of 'Sweet Blog' — a moist, deeply cocoa-flavored cake with a soft, slightly dense crumb, topped with a glossy coffee and butter glaze with a subtle hint of sea salt, and finished with a crunchy, caramelized almond crumble. Inspired by the classics, but the execution and proportions have been adjusted so that even a beginner cook can achieve a professional baking result. The cake tastes great served with fresh raspberries or a scoop of vanilla ice cream — the sour-fruity contrast perfectly balances the chocolate sweetness. Visually, it attracts with its shiny, dark brown glaze and golden almond flakes on top.

Składniki (20)

Servings:
8
  • Wheat flour 250 g
  • White sugar 180 g
  • Natural cocoa 50 g
  • Baking powder 10 g
  • Egg 3 szt.
  • Butter (soft) 100 g
  • Rapeseed oil 60 g
  • Milk (3.2%) 200 ml
  • Natural yogurt (thick) 120 g
  • Vanilla extract 5 g
  • Hot chocolate / dark chocolate 70% 150 g
  • Chilled espresso 50 ml
  • Powdered sugar 60 g
  • Almond flakes 60 g
  • Sugar for caramelization 30 g
  • Butter for the crumble 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Sea salt (for topping) 1 szczypta
  • ✨ Opcjonalne
  • Fresh raspberries 150 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~50.26 PLN (6.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge about 30–60 minutes before starting, so they reach room temperature — they will combine more easily with the other ingredients. Preheat the oven to 175°C (top-bottom). Prepare a 22–24 cm diameter baking pan: line the bottom with parchment paper and grease the sides with a thin layer of butter or use baking spray.

Ingredients: Butter (soft), Egg
Use a springform pan with a diameter of 22–24 cm. If you only have a larger pan, the cake will be shorter and will bake for a shorter time. It's also good to have a kitchen scale, a bowl, a spatula, and a hand or stand mixer.

Cake

2

In a large bowl, combine the dry ingredients: sift the flour and cocoa into the bowl through a fine mesh sieve, add the sugar, baking powder, and salt. Sifting removes lumps of cocoa and aerates the flour.

Ingredients: Wheat flour, Natural cocoa, White sugar, Baking powder, Salt
Use a large metal or plastic bowl; a sifter will make the job easier. If you don't have a sieve, mix thoroughly with a fork for 1–2 minutes.
3

In a separate bowl, beat the softened butter with the sugar for about 2–3 minutes with a mixer on medium speed, until the mixture becomes lighter and slightly fluffy. Add the eggs one at a time, mixing after each addition just until combined (about 15–20 seconds). Add the vanilla extract.

Ingredients: Butter (soft), White sugar, Egg, Vanilla extract
Use a hand mixer or a stand mixer with a flat attachment. Do not beat too long after adding the eggs — just enough for the ingredients to combine.
4

To the butter mixture, alternately add the mixture of dry ingredients and wet ingredients: in three batches, add the dry ingredients (from step 2), and in between, add the milk and yogurt mixed together in two batches. Each time, gently mix with a spatula or a mixer on the lowest speed just until there are no visible dry streaks of flour — do not overmix.

Ingredients: Wheat flour, Natural cocoa, Milk (3.2%), Natural yogurt (thick), Baking powder
Use a silicone spatula to fold the batter; the alternating technique prevents a too dense consistency. The batter is ready when the mixture is smooth and uniform, without dry lumps.
5

Add the melted (but not hot) 2/3 of the chopped dark chocolate (melt in a water bath or in the microwave in short 15-second bursts), then pour in the oil and gently mix until combined.

Ingredients: Hot chocolate / dark chocolate 70%, Rapeseed oil
Melt the chocolate in a bowl over a pot of hot (not boiling) water — the bottom of the bowl should not touch the water. When the chocolate is hot, wait 30 seconds before adding it to the batter to avoid curdling the eggs.
6

Pour the mixture into the prepared pan, smoothing the top with a spatula. Gently tap the pan on the table 2–3 times to remove larger air bubbles.

Gently level it out — do not over-smooth. Tapping helps achieve an even texture while baking.

Baking

7

Place the pan in the preheated oven on the middle rack and bake for 35–45 minutes at 175°C. After 35 minutes, do the toothpick test — insert a toothpick into the center of the cake; it should come out with a few moist crumbs, but not with raw, sticky batter.

Baking time depends on the oven and the size of the pan. If the skewer is covered in raw batter, bake for another 3–5 minutes and check every 2 minutes.

Cooling

8

After baking, remove the pan and set it on a rack to cool for 10–15 minutes. After this time, turn the cake onto the rack and remove the baking paper — leave it to cool completely (about 45–60 minutes) before drizzling with the glaze.

Do not pour the hot glaze over the cake — it will melt and be absorbed, and the glaze will lose its shine. Cooling on a rack allows for even air circulation.

Almond Crumble

9

In a small non-stick skillet, melt 30 g of sugar over medium heat, do not stir with a spoon — gently swirl the skillet if needed. When the sugar reaches an amber color, add the almond flakes and quickly mix, then add 20 g of butter, stirring until a glossy glaze forms. Transfer to parchment paper and spread in a thin layer to cool.

Ingredients: Sugar for caramelization, Almond flakes, Butter for the crumble
Caramelization is quick — watch the color. If the sugar crystallizes, gently reheat it. Be careful of burns — caramel is very hot.

Glaze

10

Prepare the glaze: in a small saucepan, heat the espresso with 60 g of chopped dark chocolate (you can use the remaining chocolate), stirring until the chocolate melts and a smooth mixture forms. Gradually add 60 g of sifted powdered sugar and 30–40 g of soft butter, mixing until you achieve a smooth, glossy glaze. Add a small pinch of sea salt at the end and mix.

Ingredients: Hot chocolate / dark chocolate 70%, Chilled espresso, Powdered sugar, Butter (soft), Sea salt (for topping)
Heat over low heat and stir constantly, avoiding boiling. If the sauce is too thick, add a teaspoon of espresso; if too thin, gently heat with a bit more chocolate.

Assembly and decoration

11

When the cake is completely cool, place it on a serving platter. Pour the glaze in the center of the cake and spread it with a spatula towards the edges, allowing some of the glaze to gently drip down the sides. Sprinkle with still slightly warm (but already set) caramelized almond crumble, arranging the flakes aesthetically. If you like, add fresh raspberries around or in the center.

Ingredients: Powdered sugar, Hot chocolate / dark chocolate 70%, Almond flakes, Sugar for caramelization, Sea salt (for topping), Fresh raspberries
Pour the glaze quickly but gently — if it's too cold, it will harden immediately, and if it's too hot, it will completely run off. Additionally, you can add fresh raspberries for a flavor contrast.

Serving

12

Wait 15–20 minutes until the glaze slightly sets (it should remain shiny), then cut the cake with a sharp, warm knife (wipe the knife before each cut and heat it in boiling water to achieve clean slices). Serve alone or with a scoop of vanilla ice cream for a contrast of temperature and texture.

Ingredients: Vanilla ice cream
Make clean slices with sharp knife movements and wipe the knife after each cut. Add the ice cream just before serving so it doesn't melt all over the tray.

Fun Fact

💡

Adding coffee to the frosting does not give a distinct coffee flavor, but enhances the chocolate aroma — this is an old pastry technique used to deepen the taste of chocolate.

Best for

przyjęcie domowe urodziny kawy z przyjaciółmi deser po kolacji

Tips

🍽️ Serving

Serve the cake slightly warm or at room temperature. For decoration, use fresh raspberries for a tangy freshness and a few mint leaves for color. A scoop of vanilla ice cream creates a pleasant contrast in textures.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 3 days; before serving, take it out for 30 minutes to allow the glaze and cake to reach room temperature. You can also freeze sliced portions (without glaze) for up to 2 months; thaw slowly in the refrigerator, then drizzle with the glaze.

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