- Flour - 2 Cups
- Sugar - 2 Cups
- Cocoa powder - 3/4 Glass
- Food soda - 2 teaspoons
- Baking Powder - 1 teaspoon
- Salt - 1 teaspoon
- Buttermilk - 1 Glass
- Apple sauce - 1/2 cup (crushed or crushed apples in a blender)
- Eggs - 2 pieces
- Vanilla extract - 1 teaspoon
- Coffee - 1 cup
- Chocolate cream for cake - 200 Grams
Two forms for baking with a diameter of 24 cm are covered with parchment paper and lubricated with butter. In a large bowl sift dry ingredients: flour, sugar, cocoa, salt, soda and baking powder. We mix these ingredients at a slow speed of the mixer. In another container we mix liquid ingredients: buttermilk, apple puree and eggs. Add the vanilla extract to the liquid mixture. Thoroughly beat whisk. We make a cup of coffee. Cool the coffee to room temperature, add to the liquid mixture. Then gently in a liquid mixture in small portions, add a dry one. Mix to homogeneity. Half the dough is poured into one baking dish, half to another. We bake biscuits for coffee cake 35-40 minutes at 175 degrees. Ready biscuits cool on the grate. Remove the parchment paper. Take the biscuit, evenly distribute about a third of the chocolate cream for the cake. We put the second biscuit on top. The remaining cream is distributed over the second biscuit, greasing the sides of the cake. Covered with a cream cake sent for a couple of hours in the fridge, after which the coffee cake can be served to the table. Bon Appetit!
Servings: 8