CHOCOLATE AND COFFEE GROUND CAKE
A special idea for a greedy recycling of coffee grounds: here is the chocolate and coffee grounds 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.