Last Saturday I turned 36 years old, and I celebrated with the cake surrounded by family and friends. I'm not the people I meet years afflicts, seems like a waste of time that attitude. I prefer to be very aware of the age that I have, and everything that entails (responsibilities, maturity, wrinkles,..). So the birthday I used to be aware, a little more if possible, how lucky I am in life by being healthy, work, and family and friends who love me as I am. Good, and also to make cakes like this and enjoy it with mine, and then share them with you. And as I love sweets and coffee, as I said before, I love chocolate, these flavors and others had to be protagonitas of my pie, ¿Appears in the? Well here you have the recipe.

Elaboration

  1. As you have seen the ingredients of the cake and cream give you the “by layers” so to speak, well if you want to make the cake less high you facilitated the accounts. As for the frosting or chocolate coating, and the syrup, do I give the total to cover three layers of cake, so you should divide it or leave it if you please you also get chocolate filling.
  2. We started preparing the cakes. To do this we spread with butter three molds 23 cm and reserve. In a bowl whisk the eggs with the rods and sugar until the mixture whitens and thickens. Add the dissolved coffee and continue beating. Sift the flour and add to the mixture helping a wooden chuchara. Stir well until blended. Add cocoa and stir again. Pour the mixture into one of the molds and bake, in preheated oven at 170 º C, about 25 minutes. Once out of the oven, let it cool a few minutes, desmoldamos and then to finish cooling. It is better to make biscuits the night before, rest will come in handy to settle the taste and texture.
  3. We make the syrup. This boil water with sugar duranto a 15 minutes, on medium, from the moment you step into boiling. , Remove from fire and, when cold, we add the liquor. We booked.
  4. To make coffee cream, heat the milk with the vanilla bean half very slowly almost to the boiling point. At that time remove from the heat. On the other hand we beat the yolks with the sugar until the mixture whitens, adding, then, flour and cornstarch. We removed the vanilla and mix milk, little by little, yolks with the preparation of. I threw everything back into the saucepan and heat it, medium heat and stirring, until the cream thickens. Next, the remove from heat and add the liqueur, stirring again to be integrated, and let cool.
  5. Assemble the cake. We place a layer cake (and cold and after a few hours of rest), the drunk with the syrup and, on it, a layer of cream aplipamos (before use the beat it a little more to make it smooth). And so, repeat the process until the laying of the last layer of cake drunk.
  6. We cover. To do this we melt in a water bath the two types of chocolate. Next, remove them from heat and add the cream will, stirring vigorously until mixture forms a smooth, thick cream. We apply it on the cake immediately, by the waves as we go covering. As the chocolate cools is more difficult to work and the texture will not be just as smooth to the eye, so we'll have to hurry in this part.
  7. Let stand several hours the cake in the fridge, but considering that we remove it from the same, at least, one hour before consuming it for the chocolate frosting softens somewhat.

I hope you liked my birthday cake. I loved, personally I think it was one of the richest I did lately. The combination of coffee, liquor and chocolate is exquisite. I encourage you to do so.. See you soon !!

Encar