Chocolate cake with a strength of 40 degrees

how do you like coffee? Did you taste coffee in a cold cupcake?

Yes Yes Yes! I'm interested too! Because I just love coffee-flavored pastries!

Natasha, with coffee, the proportion of coffee and chocolate is very good, it seems to me if there was more chocolate, it would be less harmonious.

And the taste of coffee in the cooled cake is felt and I also liked very much, the airiness and fragility of the cake

The next day, the cake became even tastier, it was infused, a little wet, even a little reminiscent of a souffle and you can feel a little bit of cognac :)

Well, I really like it. Girls, bake you will not regret With coffee, generally fly away

Olga, what a wet cake you have on the cut! The beauty! And the cut still glares in different lighting conditions, right? Plus crisp, mmm ...

[Natasha]

Natasha , yes, that's right, mmm ...

[thrift]

thrift, cool cut, like I love, moist. I will definitely do one in the near future.
Thanks again to the automu for the recipe

Thanks again to the automu for the recipe

Julia, I fully support you - thanks to old lady Maida Hitter for the recipe!
And I, for my part, am happy to share and will share her wonderful recipes!

[thrift]

thrift, luxurious cut!

I, for my part, am happy to share and will share her wonderful recipes!

And, for my part, I will always look forward to wonderful new products from you!

[Natalie]

Nataliewhat is not a recipe is delicious! Are you not a pastry chef? all recipes are top notch

[NataliARH]

NataliARH, Namesake, thank you, of course, but I'm just an amateur, but I'm a great lover of chocolate, pastries and desserts))) it's a pity that all this is either harmful or leads to obesity)))

how harmful it is) the hormone of happiness increases)))) only with the amount you need to be careful

Dissolve a measured amount of dry coffee with a little boiling water, and carefully add cold water to the 1 1/2 cups line.

Natasha, tell me, I didn’t understand how much water to add: how much should it be in ml?

so that there is 375 ml of cold coffee.

Here, I have already found the answer ...
Maybe I'll try to bake today)

And in what mode to keep the oven: top-bottom or convection? I put it on top-bottom mode. Let's see what happens

Here comes the cupcake! I also had enough of this amount for Proform, which I safely took to work) I did everything according to the recipe, I just replaced 40 g of oil with a vegetable oil, it just wasn't enough. Added rum. I smeared the forms with margarine, the proformas came out worse, but baked perfectly. My heart practically did not stick, but it seems to me I could have held it for another 15 minutes. About coffee: I don't feel it in the taste, but it invigorates specifically, and I rarely drink coffee. So next time I'll put less or replace it with decaffeinato. Yes, she laid 4 eggs. C1

[Yulia]

Yulia, beautifully! Oh and delicious

[thrift]

thrift, thank you)) The taste is wonderful, you can safely serve this to guests.
Thanks again to the author for the recipe and Maida Hitter too)

[Yulia]

Yulia Agree

I made a cupcake yesterday. At first I didn’t want to write a review, but still I decided that it might help someone to avoid my mistakes.

The first thing I want to say is that the amount of dough according to the recipe (and at the exit we have 1635 g before baking) is too much for most large forms such as Bavaria. If I am not mistaken, "ProForm" is the largest, it will be perfect for it.
Second, let Natalia and Maida Hitter forgive me, I would mix the ingredients in a different order. Namely, add a mixture of coffee with alcohol as the last thing after flour.Then, even alternating, mixing flour into a perfectly thin dough turned out to be not an easy task. This is how the dough looked after 5 minutes of mixing in Kenwood with the soft mix attachment.



At this stage, I realized that I just wouldn't stir, changed the nozzle to a whisk and stirred at the lowest speed for about 7 (!) Minutes. Only after that did they manage to break the flour.

Third, in my opinion, there is too much alcohol! I added Bacardi rum, which was very distinct both when baking and in the finished cake. But I repeat once again, this is exclusively individual.

Now about the mistakes. The final dough turned out to be very liquid, similar in consistency to 1% kefir. I really wanted to add more flour, but I restrained myself (how much in vain), because the recipe clearly states

The mixture will be pretty runny - that's OK.

In general, without much hope of getting something worthwhile at the exit, I sent the cupcakes into the oven. I managed to fill 3/4 of the Bavarian pan and about 2/3 of the lemon muffin pan.

Baked for 75 minutes at a temperature of 165 degrees top-bottom. The dough did not rise a drop (perhaps this is due to the fact that I mixed the flour for a long time). The speck came out dry.

She took it out, waited 10 minutes, turned it over on the wire rack and ... figs! (Naturally, I thoroughly greased both forms with non-stick grease, which never failed.) What I just didn’t do, and covered the inverted form with a wet towel, and shook and knocked on top - it was useless. As a result, I picked it out. This is how the cupcake and molds looked.




By no means do I want to say that the recipe is bad! But you need to adjust it according to the products. I'm sure it’s my flour, most likely it’s too wet and therefore needs to be increased.

In addition, it seems to me that this recipe is not suitable for baking in deep tins, since the dough simply does not have time to bake. Note that the cake was removed from the lemon mold with less waste, and it tasted better. The Bayern cupcake was wet inside.

I will try again by decreasing the alcohol, increasing the amount of flour, and dividing the ingredients in half.

Natasha, I have THANKS for the cake!

[svbone]

svbone, beautiful! Did you turn out so light, or is this a photo?

Julia, it is really not dark outside, but inside it is very chocolate)))

well, finally, and my hands got to this cupcake.
I'll start from the end - there is no photo, since I took him to work and there he gobbled up often and a lot have tried without a trace. Very tasty, very beautiful cake, which will be included in my "standard assortment". Thanks again to Maida and Natasha !!

Now a couple of notes in the margins, maybe someone will be useful:

Before baking, I read all the comments again and decided to find the original recipe in English. All these recalculations of foreign measures of weights and volumes are a delicate matter ...
Well, in general, I do not state anything, but it seems to me (Natasha, forgive me please) that the amount of flour is not quite correctly indicated. The original recipe says about 2 cups of sifted (!) Flour. 1 cup (240 ml) wholemeal flour = 140 grams, as indicated in the last book-collection of Maida Hitter, published relatively recently, and I measured it myself too.
1 cup sifted = 150 grams (I've measured this myself before).
Thus, in this recipe you need 300 gr sifted flour, and not 234 grams of "just" flour - this is a rather large deviation ...
The dough still turns out to be unexpectedly liquid, but it becomes a little "easier" for it to create the desired structure, kneads without lumps, and rises well too. Nordic Ware 10 cups (2.4 liters) molds are perfect.

I used bourbon whiskey (Jim Beam), a slight alcoholic taste is noticeable, but not "bulging". I would not put the rum - it seems to me that it always sounds brighter and therefore, perhaps, interferes. The original recipe is bourbon whiskey without options ...

The mold (Nordic Ware Jubilee, 2.4 liters) was lubricated with a special lubricant and sprinkled with slightly ground breadcrumbs - it rose slightly above the edge, got out without the slightest problems and damage - everything is as it should.
In general, the cupcake is cool - it looks like a large chocolate candy

[Nataliwave]

Nataliwave , NatashaThank you so much for the recipe, this is my favorite chocolate cupcake

Love him

But, this time, it stuck tightly, baked in a large Herletage, sprayed the mold, bought it at Ozone.

Maybe I splashed it wrong, smeared it, I don't know, it stuck

Aesthetics, suffered, but the taste, aroma of Pekla, I bake and will bake THANKS

An interesting recipe with alcohol Does it taste like? And then our youngest child is fastidious, if he finds out what's wrong with alcohol, then he may not even try.

[Albina]

Albina, alcohol is felt in the taste of coffee too strong for me, I would put less, so a slice of cake invigorates. But this is IMHO

Third, in my opinion, there is too much alcohol! I added Bacardi rum, which was very distinct both when baking and in the finished cake. But I repeat once again, this is exclusively individual.

Yes, - the taste and the color ... Personally, I would put a small piece of cake in a glass with rum or bourbon ... Yum-yum!

[Nataliwave]

Thank you very much Nataliwave, Natasha, who shared these recipes here and aroused interest in the work of Maida Hitter. Cupcake is incomparable. I would even say that this is not really a cupcake, but a large chocolate candy, as I wrote Franky... Well, it tastes very much like assorted chocolates in boxes, not without the help of alcohol, of course. I had it brandy. The alcohol taste was moderate, as in the same candies.

After reading the comments, I still found the original recipe in English and converted all the ingredients into grams according to the tables. And I must say Natashin the translation of the recipe is quite accurate, well, except that I measured the liquid based on the volume of an American cup of 240, not 250 ml. And I have 250g of flour, but this is a trifling deviation. The original recipe is really designed for "9-inch bundt pan (called a mini-bundt pan), or any other fancy tube pan with a 10-cup capacity", i.e. for 10 cups. But I did not dare to fill Lilia to the top, I baked about 2 cups in a small cupcake mold. Although the original recipe says the dough will be almost up to the top of the mold, it won't "run away." and it is: the dough practically does not rise, it just boils a little. But in principle, it is quite possible to count the ingredients with a factor of 5/6 for Lily alone.
I think it is very important to grease and sprinkle the form well, and it is better as emphasized in the original recipe - crushed breadcrumbs ... It says about 1/3 cup will be needed. I had a "all-purpose non-stick lubricant" recipe from the forum and a mixture of crackers and cocoa. This will create a "shell frame" for the cake. After all, the dough is really very liquid, and the cake is moist. Lubrication spray alone is definitely not enough.
It seemed to me the most convenient way to stir in flour and liquid by hand. I mixed it in the sequence indicated in the recipe - there were no problems. But if the last portion is a portion of liquid, as she wrote Kara,-that's OK too. It is better not to pour flour in excess of the norm, even if you really want to - otherwise it will not be quite what the author intended. It is important to maintain the temperature regime. And if the oven is gas with a built-in thermometer, then it is better to buy a thermometer for the oven (mine is "lying" as much as 40 degrees).
Given the suspiciously liquid consistency of the dough, I was afraid to get "plasticine" at the exit. I kept a large cupcake for an hour and a half, just in case, pulled out a small one early. Everything turned out, as Maida promised: "moist and juicy". Outside - tender crispy crust. The small cupcake was naturally drier, but about the large Lily cupcake, everyone said that it looked more like candy. Well, respectively, and two cuts - a large and a small cupcake:


P.S. The cupcake was a success, and, unfortunately, the children really liked it)) Well, okay, you still can't eat a lot of it (tasty, but tart), and in assorted candies in boxes, for example, there is also cognac in the composition)) For the role For a festive (but not children's) dessert, this cupcake is perfect.