Chocolate Cake

Preheat the stove to 180 degrees. Butter a 20 cm dia. cake springform pan. Line the bottom and sides with additional parchment paper.

Beat the butter and sugar with a mixer until creamy, then add the coffee powder. gradually fold in the eggs, then add the vanilla essence.

Mix the flour well with the baking powder, baking soda and cocoa powder.

Pour the sugar-butter mixture into a large bowl and, using a metal spoon, fold in the buttermilk and flour mixture alternately until well combined. Fold in the chocolate drops on top….

Then pour the mixture into the cake springform pan and smooth it out.

Bake in the center of the oven for 50 to 60 minutes, until a toothpick inserted in the center can be pulled out without leaving any dough residue.

Rest for half an hour after baking, then remove from the pan and cool on a broiler.

Place a small saucepan in a larger saucepan filled with hot water. In the small saucepan, add the butter and dark chocolate mold. Heat the water bath and stir the butter and chocolate until smooth. Let the glaze cool a little and spread it on the cake.

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