The coffee cake is perfect for coffee and chocolate lovers, it is easy and you can enjoy it for breakfast or as a delicious dessert at the end of a meal.

*season*	Summer, Spring
*Ingredients*	12 of the same
*Ease of the*	Easy to do so
*Ready in*	1 hour and 5 minutes

sweet sweet of the 80s

Those who are not very young certainly remember it well: the delicious coffee cake went crazy especially in the 80s and in many different versions. It is a perfect dessert for coffee lovers and in this case also chocolate, since the version has a cover made with a delicious chocolate icing!

Recipe coffee cake

This is a very simple coffee cake: it has no filling and it is made with a rich dough that will make us get a sponge cake with a soft and fragrant coffee. To get this result I relied on the Lievito Pane degli Angeli and Paneangeli Potato Fhurt: the first allows an optimal leavening in the oven and the second helps to give the cake a soft consistency. The Vanillina Paneangeli, finally, helped me make the sponge cake even more fragrant.

For the icing I used the Veil Sugar Paneangeli and the Paneangeli bitter Cocoa, which I mixed with boiling water.

What does it take to prepare the dough? Only bowl and electric whisk. We will start by mixing the softened butter with the sugar and then add the other ingredients, including a tight cup of coffee – then a nice concentrated espresso – which will give a strong taste and aroma.

But for the quantity and type of coffee we can rely on our tastes: with a whole cup the taste of coffee will be the protagonist, if we want to attenuate it we can put a little less or choose the coffee of the mocha. We can also use the decaffeinated.

The only trick to have a dough with the right consistency is to incorporate the 4 eggs one and not all together.

How and when to serve it

The coffee cake is a very versatile dessert: perfect for breakfast, for a nice charge of energy, and for a delicious snack.

But it is also an excellent dessert at the end of the meal, especially if we accompany it with some creams. We can make it inside or put the cream on the saucer together with the slice. The most obvious choice is a nice coffee cream , but a delicious mascarpone cream or a delicious zabaione cream are also fine.

What do you say, let’s get this super-gorious and inviting Torta moka together? I recommend: if you try it, let me know how it went!

coffee cake

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 8 person

Ingredients Method

Ingredients

for the dough

150 g butter softened
200 g sugar
120 g flour 00
1 small bag vanyllina Vanillina Paneangeli
80 g Potato starch Potato starch Paneangeli
1 coup coffee narrow
4 Eggs
1 small bag yeast for desserts Yeast bread of angels

for the icing

2 pack sizes Icing sugar Sugar at the Velo Paneangeli
5 spoons water hot
25 g Bitter cocoa Bitter Cocoa Paneangeli

to decorate

Beans of coffee q.b

Method

In a bowl we mix with the electric whisk the soft butter and sugar.
Add the flour a little at a time, continuing to stir.
Let's add a sachet of Vanillina PANEANGELI and the Potato Sauce and mix.
Add a tight cup of coffee.
We put 4 eggs, adding and incorporating one egg at a time
Finally we join a bag of Yeast Pane degli Angeli.
We pour the dough obtained in a 24 cm diameter hinge baking sheet, buttered and floured and with a disc of parchment paper on the bottom. We cook in preheated oven ventilated at 170 degrees C for about 40 minutes
Once cooled, we remove the cake from the mold and put it upside down on a serving plate
We prepare the cover glaze: in a bowl mix 250 g of BLACK REDACY, 25 g of zucchini cocoa and 5 tablespoons of boiling water. We mix the ingredients well until we get a homogeneous and smooth icing.
We pour the chocolate frosting on the cake and cover it well, even along the edges.
We put the cake in the fridge for a few minutes to solidify the icing and finally decorate with coffee beans.
Here's our delicious coffee cake ready!