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The rotten cake is fed with espresso in three forms: brewed coffee, espresso powder and coffee liqueur.
Production service 12-14 active time 1 hour total time 2 hours
Batching
For bread crumbs:
1 cup universal flour
3pm 4 cups frozen salt-free butter, cubic
1 take 4 cups (packing) light brown sugar
1pm 4 cups powdered sugar
2 teaspoons instant coffee powder
1 to 4 teaspoons Jewish salt
Chocolate Whirlpool:
6 ounces of semi-delicate chocolate, coarsely chopped
2 tablespoons unsalted butter
4 ounces of pecans (approx. 3pm 4 cups), lightly roasted and coarsely chopped
One cup of coffee with 4 espresso
1 tablespoon sugar
For the cake:
1 stick 2 cups (1 root) unsalted butter, room temperature, plus more pots
2 1x2 cup universal flour, add more pots
2 tablespoons instant coffee powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon Jewish salt
1x4 teaspoon ground nutmeg
3pm 4 cups of strong brewing coffee, room temperature
1 prime 2 cups of sour cream
1 teaspoon vanilla extract
1 1 take 4 cups of granulated sugar
3 large eggs and 1 egg yolk, room temperature
For polishing:
1 cup powdered sugar
2 tablespoons coffee liqueur
1 tablespoon sour cream
Special equipment:
10-inch tube tray
Preparation
Make bread crumbs:
Using your fingers, mix the flour, butter, brown sugar, powdered sugar, espresso and salt in a medium bowl until the mixture sticks together when pressed. Cool until ready to use.
Make chocolate whirlpool:
Melt the chocolate and butter in a heat-resistant bowl installed in a pot of simmering water (the water should not touch the bowl) or on top of a medium-calorie double-layer boiler. Remove calories from pecans, coffee and sugar and stir.
Make a cake:
Preheating furnace to 350 °F. In a tube pan of butter and flour, dig up the excess flour. Stir 2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl. Stir the coffee, sour cream and vanilla in another medium bowl.
In a vertical blender with paddle accessories, crush sugar and 1 beat 2 cups of butter until bright and fluffy, about 3 minutes. Beat the eggs and yolks once at a time and mix well each time. Add 3 dry ingredients, alternately add 2 times with the coffee mixture, scrape off both sides of the bowl each time.
Scrape 1/3 of the batter into a prepared pan; smooth the surface. Half of the drizzle chocolate whirlpool mixture. Add another 1/3 batter; make the surface smooth. Dry the remaining chocolate whirlpool mixture and scrape it in the remaining batter; smooth the surface. Bake the cake with breadcrumbs until the tester is inserted into the center and the cake bounces back and press for 40-50 minutes. Put the plate completely on the shelf.
Run a butter knife around the pan to loosen the cake. Gently pour the cake onto a large plate, then send the cake (crumbs up) back to the rack.
Glazed cake:
When the cake is cool, prepare the glaze. Stir the powdered sugar, coffee liqueur and sour cream in a medium bowl. Using a spoon, place the furry glaze on the cooled cake and place the spoon a few inches above the cake.
Go first
The cake can be made two days before service. The store packages the plastic until the service is ready.
