Avril's chocolate biscuit cake
Avril's Chocolate Biscuit Cake is a rich dessert featuring espresso and cocoa, baked to perfection. Simple ingredients create an indulgent treat that delights chocolate lovers.
Cook time 5 min
Prep time 15 min
Ingredients:
1 cup butter2 cups espresso coffee
2 tbsp sugar
1/3 cup dry cocoa powder
3 eggs
Avril's Chocolate Biscuit Cake is a rich, indulgent dessert that's perfect for any occasion. Combining the bold flavors of espresso coffee and dry cocoa powder, this cake is a chocolate lover's dream. With just a few simple ingredients, you can create a tempting treat that will impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a cake tin with butter or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the butter over low heat. Make sure to stir occasionally to prevent it from burning.
- Once the butter has melted completely, slowly add the espresso coffee to the saucepan.
- Add the sugar and dry cocoa powder to the butter and coffee mixture. Stir continuously until all ingredients are well combined and the mixture is smooth. Make sure there are no lumps. If necessary, you can use a whisk to achieve a lump-free mixture.
- Remove the saucepan from the heat and let the mixture cool for a few minutes. This step is crucial so that the eggs do not cook when added.
- In a separate bowl, beat the eggs until they are light and frothy.
- Gradually add the beaten eggs into the cooled chocolate mixture, stirring consistently to form a homogeneous batter.
- Pour the mixture into the prepared cake tin, spreading it out evenly with a spatula.
- Place the cake tin in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the cake tin for about 10-15 minutes.
- Afterward, transfer the cake to a wire rack to cool completely.
- Once fully cooled, slice the cake and serve. You can optionally garnish with powdered sugar, whipped cream, or fresh berries for an extra touch.
Avril's Chocolate Biscuit Cake is a delightful and delectable treat that is surprisingly simple to make. With its luscious chocolate flavor and the slight bitterness of espresso, it is sure to become a favorite in any household. Follow the tips provided to ensure a smooth process and a perfectly executed cake that will delight any dessert lover.
Avril's chocolate biscuit cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Yes, you can substitute the espresso coffee with strong brewed coffee or a coffee substitute. However, the flavor may vary slightly.
A standard 9-inch round cake pan works well for this recipe. Ensure it is greased or lined with parchment paper for easy removal.
The cake is done when a toothpick inserted into the center comes out clean. If it has wet batter on it, continue baking for a few more minutes.
Tips:
- Use high-quality coffee and cocoa powder to maximize the flavor of the cake.
- Ensure the butter is at room temperature before starting the recipe; this will help it blend more smoothly with the other ingredients.
- When incorporating the eggs, do so one at a time and beat well after each addition to prevent the mixture from curdling.
- For a smoother texture, you can sift the cocoa powder before adding it to the mixture.
- Let the cake sit in the refrigerator for at least 3-4 hours, or overnight, for best results.
Nutrition per serving
14 ServingsCalories 150kcal
Protein 2.19g
Carbohydrates 4.84g
Fiber 1.31g
Sugar 2.31g
Fat 15g
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