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Dairy
Easy
2 Hours, 30 Minutes
Diets 
Do you love coffee and chocolate? This cake is perfect for you! The base is a soft and tasty chocolate cake, with a rich and fragrant frozen coffee cream, covered with a shiny dark chocolate ganache. Bonus: the cake does not contain a drop of flour. Yields one round eight- and- a- half-inch (22-centimeter) baking pan
3 and 1/2 ounces (100 grams) melted butter
3/4 cup (150 grams) sugar
1 teaspoon instant coffee
1/2 teaspoon Gefen Pure Vanilla Extract
pinch of salt
2 large eggs
2 tablespoons milk
3/4 cup (100 grams) Gefen Cornstarch
4 tablespoons Gefen Premium Cocoa Powder
1 teaspoon baking powder
100 grams Elite Milk Chocolate, finely chopped (or white chocolate, or dark chocolate)
12 and 1/2 ounces (375 milliliters) whipping cream
3 tablespoons instant vanilla pudding
2 teaspoons instant coffee
2 tablespoons powdered sugar
3 and 1/2 ounces (100 grams) Elite 70% Dark Chocolate
1/2 cup (125 milliliters) whipping cream
1.75 ounces (50 grams) Elite 70% Dark Chocolate, coarsely chopped
Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius) and grease a round eight- and- a- half-inch (22-centimeter) baking pan.
Beat butter, sugar, coffee, vanilla, salt, eggs and milk in a bowl until a smooth mixture is obtained.
Add cornstarch, cocoa powder and baking powder and mix until smooth.
Add chopped chocolate and stir until it is absorbed evenly in the mixture.
Pour the mixture into the baking pan and level the top.
Bake for 20–25 minutes or until the base sets at the edges, has risen and a toothpick stuck in the center comes out with moist crumbs. Cool completely at room temperature.
In a mixer bowl, whisk together whipping cream, instant pudding, coffee and powdered sugar at high speed until you get a very smooth and firm cream.
Pour the cream over the base and straighten the top.
Cool completely in the freezer for at least two to three hours.
Break the chocolate into cubes and place in a bowl. Add the cream and melt together in a microwave or in a double boiler until everything is melted and the mixture is smooth.
Pour the topping over the frozen coffee cream layer and straighten.
Decorate with pieces of dark chocolate. Refrigerate until ready to serve.
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The last step says to “refrigerate until ready to serve”. Is it meant to stay in the fridge or the freezer? Since its a frozen coffee layer, will it not melt? How long can it stay in the fridge for?
I would keep it in the freezer until an hour or two before serving. You probably want the cake to be cold, but not frozen solid, which would happen if you take it straight from the freezer to the table 🙂
I made this for Shabbos (made it pareve) and it was delicious. Everyone loved it.
I made this parve for a shabbos birthday party, it was a hit!