* Ingredients :
+cake
°4 cups (1 liter) all-purpose flour
°2 cups (500 ml) cocoa powder
°4 tablespoons. (20 ml) baking powder
°1 c. salt
°2 c soft butter
°1 8 oz (240 g) kg soft Canadian cream cheese
°3 cups (750 ml) sugar
°6 eggs
°1 c. (15 ml) vanilla extract
°1 c. (15 ml) instant coffee
°1/2 cup (125 ml) milk
icing
°1 1/2 tsp. (7 ml) instant coffee
°2 tbsp. (30 ml) butter
°2 tbsp. (30 ml) 35% cream
* Preparation :
cake
Heat the oven to 325°F (160°C). Butter three 9 by 5 inch (23 by 13 cm) molds and line them with parchment paper, allowing the paper to droop slightly for easier release.
Mix flour with cocoa, baking powder and salt.
Using a heavy-duty hand mixer, beat the butter. Adding cream cheese also sugar also mix to smooth. Adding one egg at time, blend well after every egg. add instant coffee and vanilla extract; to mix together.
Adding half of flour blend to the butter mix and beat on low speed. Adding milk and rest flour mixture to combined.
Divided blend to prepared pans and bake for 45 to 55 min Let cool in molds, on a wire rack, for 10 minutes. Use the "handles" of the parchment paper to pull the cakes from the pans and let them cool completely on a wire rack.
icing
In a medium sized bowl, dissolve coffee grounds in 1 tbsp. (15 ml) hot water. Mix butter and cream. Using an electric mixer, gradually mix the powdered sugar until smooth. Add 1 tsp. (15 ml) extra hot water to make it easier to pour the mixture. Pour over the cooled cake.
Enjoy !
