Reuse coffee grounds in a recipe? Of course! Not only is it possible, but the result is really delicious! So today I am offering you a very special recycling recipe: here is my chocolate and coffee grounds cake!
If it is true that the importance of not wasting resources has always been great, in this last period it is even more so. More and more everyone of us has to contribute to recycling with imaginationthe leftovers of other preparations.
This is precisely the case of coffee grounds, that is what remains from the preparation of our espresso!
Dried coffee grounds are a golden ingredient: mixed with flour, they give our recipes that coffee typical aromatic note!
Since the combination of chocolate and coffee is one of the most famous and appreciated, the thought of a cake in which a percentage of coffee grounds is added to the flour, was immediate!
The peculiarity of the chocolate and coffee grounds cake: the secret is the baking!
This chocolate and coffee grounds cake is truly delicious: it’s dedicated to true coffee and chocolate lovers because there’s so much chocolate here and coffee too. We find coffee grounds in the dough and a cup of coffee to wet the cake just before baking!
So special, isn’t it?
First of all we have to prepare the dough, sugar free and with only few butter, then we pour it into the pan and sprinkle it with sugar and cocoa. Finally, we pour a cup of coofee and we bake or cake: for this reason, as you can see from the photo, the cake clearly has two colours, two different shades of brown-black.
The surface is not burned! The intense black color is what is created by this special cooking technique which allows you to maintain a compact consistency and a texture similar to mud cake.
Just all the goodness of coffee and chocolate! So let’s go straight to the recipe!
But first I leave you THE VIDEO OF THE RECIPE that I posted on my youtube channel! Please sign up to support me! If you like of course! 😉
CHOCOLATE AND COFFEE GROUND CAKE
Ingredients
- 300 g dark chocolate
- 100 g white chocolate
- 45 g butter
- 150 g flour
- 30 g dry coffee grounds see notes at the end of the recipe
- 8 g baking powder
- 60 ml milk
- 2 eggs L
- vanilla
- 50 g sugar
- 30 g bitter cocoa
- 150 ml coffee
Instructions
- Chop the chocolate with a knife and melt it together with the butter in the microwave for 2 minutes at 800 W, stirring every 40 seconds (or in a bain-marie). Let it cool down.
- Then add the eggs, milk and vanilla: mix all.
- Mix flour, coffee grounds and yeast.
- Add these dry ingredients to the dough a little at a time, carefully, using a spatula in order to and avoid the formation of lumps.
- Pour into an 18-20 cm cake tin greased and lined with greased baking paper.
- Now sprinkle the surface of the cake with sugar and cocoa.
- Wet all with coffee and bake in the preheated oven at 180 °C for an hour, covering with aluminum foil for the last 10 minutes.
- Remove the aluminum foil and let the cake cool in the turned off oven with the door completely open.
- Wait another hour, then unmold the cake, sprinkle with a thin layer of cocoa and serve.
Notes
- If you don’t have dry coffee grounds available, you can dry them in a pan on low heat, stirring frequently.
- Do not exceed the cooking times even if the cake seems undercooked: as it cools it hardens a little, becoming perfect!
- The cake can be kept at room temperature sealed with plastic wrap for 3 days.
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