Delicious Cherry Coffee Cake made from Dark beer, White chocolate and Espresso
Cherries, Coffee and Cake – a combination impossible to resist.
When cherry and chocolate decide to tag along, the chocolate does not melt, but we melt. The black forest cherrie pie originated in the 20s as a layer dessert, among the most popular cakes in all of Germany.
Would you rather dispense the extra shot of cherry water spirits, but still want to have a small aroma kick to it? Then this espresso cherry cake may be just right for you. Coffee, cakes and cherries. What more do you need?
Fun-Fact: Botanically, the cherry is related to the queen of all flowers – the rose. Isn’t that romantic?
Total time: 1h 25min
Prep time: 25min; Cook time: 1h
Servings: 1 Cake
- 1 glass of liquid cherry (720 ml)
- 200g dark chocolate
- 150g of soft butter
- 5 tsp of cold cherry coffee – Soffio Ciliegia
- 5 tsp milk
- 3 eggs
- 150g of sugar
- 350g flour
- 2 tsp of baking soda
- 50g white chocolate
- 1 teaspoon of sunflower oil
- Coffee beans undetermined
➊ Drain the cherries in a strainer. In the meantime melt the dark chocolate together with the butter in a pot and mix the freshly brewed Gourmesso espresso with the milk.
➋ Now beat the eggs and the chocolate mixture with a whisk. Then mix the flour and baking powder and stir the mixture. Once that is done carefully place the cherries.
➌ Now fill the dough into a greased box shape and bake for approximately 1 hour in a preheated oven at 175 °C. Allow the cake to cool for 30 minutes, then pour it out of the mold.
➍ Now only the white chocolate melt together with the oil in the water bath and then spread this chocolate with a spoon in strips over the cake. Garnish with coffee beans or chocolate chips.
TRY THIS RECIPE WITH
CHOCOLATE - SOFFIO CIOCCOLATO