Black sponge cake of pure cocoa and coffee with raspberries

Black sponge cake of pure cocoa and coffee with raspberries

Spring is here and with it the desire to cook something with color, which in this case are only raspberries and roses decoration, but the intense raspberry flavor reminds me of this beautiful season full of flavor and smell ! this black sponge cake of pure cocoa and coffee with raspberries which I assure you is a delight!

INGREDIENTS:

• 200 ml of hot coffee (I used decaffeinated coffee so the children can drink it)
• 100 gr. pure defatted cocoa powder Valor
• 200 ml of cold water
• 300 gr. flour
• 60 gr. cornstarch
• 2 teaspoons of baking soda
• Half teaspoon of baking powder
• A pinch of salt
• 225 gr. of butter
• 450 gr. sugar
• 4 large eggs at room temperature
• A dash of vanilla essence

STEP BY STEP RECIPE:

1. In a bowl, sift the flour with the salt, baking powder and baking soda and set aside.
2. Mix the coffee with the cocoa, stir until the lumps disappear and then add the cold water.
3. Beat the sugar with the butter until well blended and add the eggs one at a time until smooth. Add the vanilla and stir again.
4. Now is the step of adding a part of flour, which is well integrated, another part of cocoa, which is integrated, another part of flour and so on until the end.
5. Preheat the oven to 180ºC and meanwhile pour the dough in equal parts in two 24 cm molds that we will have previously greased. Bake in the oven for 25 minutes or until the knife comes out clean. I have baked it all together, which requires between 45 minutes to an hour!
6. Let it cool on a wire rack and then fill it with whatever you like! jam, cream, a garnache ... in this case I made a syrup with raspberry jam, and as it came out in the shape of a hat, I cut the top and soaked the base well so that it was very juicy and with an intense raspberry flavor! then I decorated with raspberries as you can see in the photo (and the syrup also served as glue).

I hope you like it ¡ with all my love

Mireia Alum