Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup cocoa powder
- 2 tablespoons instant espresso powder
- 1/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
- Small saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing until each is fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in two batches, mixing until just combined.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool completely before adding the topping.
10. In a small saucepan, combine the coffee, cocoa powder, and espresso powder. Heat over low heat, stirring constantly, until the mixture is smooth and thickened.
11. In a medium bowl, whisk together the heavy cream and confectioners' sugar until soft peaks form.
12. Gently fold the chocolate chips into the whipped cream.
13. Spread the chocolate mixture over the cooled cake.
14. Drizzle the coffee mixture over the top of the cake.
15. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 495
Fat: 22g
Carbohydrates: 65g
Protein: 6g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter.
- Heavy cream can be substituted for light cream.
- Semi-sweet chocolate chips can be substituted for dark chocolate chips.
Variations:
- Substitute almond extract for the vanilla extract.
- Add 1/2 cup of chopped nuts to the batter before baking.
- Substitute 1/2 cup of brewed decaffeinated coffee for the strong brewed coffee.
Tips and Tricks:
- Make sure to grease and flour the pan before adding the batter.
- Be sure to cool the cake completely before adding the topping.
- Use a whisk to combine the coffee, cocoa powder, and espresso powder to ensure a smooth mixture.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Serve the cake on a cake stand.
- Garnish the cake with fresh berries.
- Sprinkle the top of the cake with cocoa powder.
Garnishes:
- Fresh berries
- Cocoa powder
- Chopped nuts
Pairings:
- Vanilla ice cream
- Whipped cream
- Espresso
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla custard
- Chocolate mousse
Troubleshooting Advice:
- If the cake is not baking evenly, rotate the pan halfway through baking.
- If the cake is too dry, add a few tablespoons of brewed coffee to the batter before baking.
Food Safety Advice:
- Make sure to use pasteurized eggs when making this cake.
- Keep the cake refrigerated until ready to serve.
Food History:
The Dobos Torte is a Hungarian cake created by József C. Dobos in 1884. It is a layered sponge cake filled with chocolate buttercream and topped with a caramel glaze. The mocha variation of this cake was created in the early 20th century.
Flavor Profiles:
This cake has a rich, chocolatey flavor with hints of coffee and espresso.
Serving Suggestions:
- Serve with a dollop of whipped cream
- Sprinkle with cocoa powder
- Serve with a scoop of vanilla ice cream
Related Categories
Cooking Method: N/A
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Region: Hungarian
Taste: Rich, Chocolatey, Sweet, Mocha, Caramelized, Nutty