Coffee and chocolate chip cake

Here I am with the recipe for Sunday dessert, it has now become a habit to share weekend breakfasts 🙂 After the ricotta cake and corn muffins here is finally a coffee cake, which was strangely missing from this blog given my love for coffee. The recipe comes straight from her, another passionate/passionate author of Monday morning posts. I made some changes by increasing the espresso coffee and eliminating the instant coffee for example, more for home economics than anything else (I don't use instant coffee and the package is gigantic!) For the rest I stuck to Rossella's recipe.

Let's start the week with this dessert, for me it will be quite intense due to work(s) but I will be able to get through it very well (I'm trying to tell it to myself to give myself strength, shut up please!!!) I wish you a good Monday which in itself is a busy day: )

Coffee and chocolate chip cake

200 g of 00 flour
200 g of wholemeal flour
150 g of sugar
2 cups of restricted coffee
2 tablespoons of rum
30 g of chocolate chips
120 g of soft butter
3 eggs
1 sachet of yeast

In a bowl, combine the two flours with the yeast and mix. Separate the yolks from the whites. In another bowl, cream the butter with the sugar, then add the egg yolks, continuing to mix. In the bowl of flours add the coffee, the rum and mix. Add the egg yolk and sugar mixture and finally the beaten egg whites. Mix gently. Pour everything into a 28 cm long cake mold lined with baking paper, sprinkle the surface of the cake with chocolate chips. Bake at 180-190°C for approximately 45-50 minutes.


Leave a Reply

Your email address will not be published. Required fields are marked *