Sancho Cake with Coffee and Chocolate
Baking and Desserts | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Sancho Cake with Coffee and Chocolate
Ingredients
- Wheat Flour - 6.3 oz
- Sugar - 10.6 oz
- Chocolate eggs - 6 pieces
- 33% Cream - 2 lbs
- Cocoa Powder - 2.5 oz
- Vanilla salt - 3 teaspoons
- Bitter - 3.5 oz
- Baking Powder - 0.1 teaspoons
- Ground Coffee - 3 tablespoons
Step by Step guide
Step 1
Prepare the layers. The first layer is a white vanilla one. Beat 3 eggs at high speed. Gradually, in 3 stages, add 50 grams of sugar and 1 teaspoon of vanilla sugar. Beat until thick, fluffy foam forms. Sift 100 grams of flour with baking powder into the mixture. Gently fold in from the bottom up.
Step 2
Bake in a well-preheated oven at 356°F for 25–30 minutes.
Step 3
Prepare the chocolate layer. Beat 3 eggs at high speed. Gradually, in 3 stages, add 50 grams of sugar. Beat until thick, fluffy foam forms. Add 20 grams of cocoa to 80 grams of flour. Mix. Sift the flour and cocoa into the egg mixture. Gently fold in from the bottom up.
Step 4
Bake in a well-preheated oven at 356°F for 25–30 minutes.
Step 5
Prepare the cream. Whip the sour cream with the remaining sugar and a teaspoon of vanilla sugar.
Step 6
Separate 200 grams of whipped sour cream. Add the remaining cocoa and whip again for 1–2 minutes.
Step 7
Brew coffee in a 250-gram cup.
Step 8
Add 4 teaspoons of sugar to it. Strain.
Step 9
Cut the cooled layers into cubes.
Step 10
Soak the cubes in coffee.
Step 11
In a separate bowl, mix a small amount of cubes with the vanilla sour cream.
Step 12
Place on a serving plate.
Step 13
Top with more sour cream, about 3 tablespoons.
Step 14
Smooth it out and sprinkle with grated chocolate.
Step 15
Repeat this process several times until the entire cake is assembled.
Step 16
Place in the refrigerator for 1 hour.
Step 17
Afterward, coat the cake with cocoa cream.
Step 18
Smooth the cake and decorate.
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