Ingredients: (For a 20cm cake pan)
- 2 cups of sugar
- 1¾ cups flour
- ¾ cup fat-free, unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong coffee
- ½ cup sunflower oil
- 1 teaspoon vanilla extract
- Preheat oven to 185°C.
- Mix sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl.
- Add the eggs, buttermilk, coffee, oil, and vanilla and beat with an electric mixer at medium speed for 2 minutes.
- In the meantime, prepare the mold. Cut out baking paper to put in the bottom of our mold and a long strip of baking paper for the sides, to make it stick well to the mold use release spray or butter.
- Now pour the cake batter, you will see that it is very liquid.
- Bake for 35-40 minutes.m Check that it is ready by poking in the middle with a skewer stick. When the toothpick comes out clean, take it out of the oven and let it cool for 10 minutes in the mold, if we unmold it right away, it may break.
- If we want to fill it with cream or buttercream, we must wait until the cake is completely cold, otherwise, the cream will melt. Cut the cake in two layers with the Kaiser knife, I filled the cake with Nutella buttercream.
CHOCOLATE BAILEYS TOPPING
- 3 tablespoons butter
- 3 tablespoons of fat-free and unsweetened cocoa powder
- 1 tablespoon of warm water
- 1 -2 tablespoons chocolate Baileys
- ½ cup powdered sugar
- In a small saucepan, we melt the butter over low heat.
- Add the cocoa, water, and liquor and stir well.
- Remove from the heat when the butter has melted and add the sugar. Stir until well integrated and the liquid is dark and shiny. This topping is to pour over the cake and drip down the sides.
- If you want it to have a spreadable texture, add another cup of sugar. Correct the consistency with a tablespoon of warm water if necessary.
This topping is delicious! Even for those of us who don’t like liqueur!
You can decorate the cake with fruit, cannoli, chocolate shavings, macarons, cookies, real flowers (as long as they are not toxic) nowadays there are no limits to decorating a cake.
I hope you liked it and that you are encouraged to try it, while I was writing the post I was mentally tasting it again Mmmmm, hahaha.