Chocolate coffee cake

Chocolate coffee cake in vegetable oil is prepared with the addition of cream liqueur, coffee and dark chocolate. Butter glaze is prepared with the addition of coffee and cream liqueur. The finished cupcake has a magical aroma of coffee.

Ingredients

• Chopped black chocolate - 125 g
• Instant coffee - 2 tbsp. l.
• Cream liqueur - 90 g
• Vegetable oil - 125 g
• Large eggs (divided into yolks and whites) - 7 pcs.
• Flour - 300 g
• Sugar - 300 g
• Baking powder - 2 tsp
• Salt - 0.25 tsp
• Water - 90 g
• For glaze:
• Instant coffee - 1 tbsp. l.
• Cream liqueur - 2 tbsp. l.
• Butter (melted) - 3 tbsp. l.
• Powdered sugar - 300 g

Directions

1. Turn on the oven to preheat to 180 degrees. Grease and flour a long heat-resistant form 26 cm long.
2. In a separate bowl mix flour, sugar, baking powder and salt.
3. In a heatproof bowl, mix chocolate, vegetable oil, liqueur, coffee granules and water. Place the bowl in a water bath, stir well, cook until the chocolate melts.
4. Remove the bowl from the water bath, add the egg yolks, stirring well with a wooden spoon all the time.
5. Then gradually add dry ingredients, mix well.
6. Beat the egg whites in a dry bowl until fluffy and stable. Gently fold the egg whites into the batter using a spatula.
7. Pour the batter into the prepared pan and place in the preheated oven. Bake chocolate and coffee cake for 30-40 minutes (readiness of the cake can be checked with a wooden stick - it should be clean when the cake is pierced).
8. Remove the finished chocolate and coffee cake from the oven, let cool in the mold for 15 minutes. Then remove the cake from the mold, leave on the wire rack until completely cooled.
9. Meanwhile, prepare the glaze. To do this, dilute coffee in liquor, mix with powdered sugar and butter, mix well.
10. Brush the cake all over with frosting. You can serve chocolate and coffee cake immediately.