- cocoa - 1 cup
- soluble espresso coffee - 2 teaspoons
- boiling water - 1 glass
- sour cream - 1/2 cup
- vanilla extract - 2 teaspoons
- flour - 1 1/4 Cups
- soda - 3/4 Teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter, room temperature - 1 cup
- sugar - 1 3/4 Cups
- eggs, room temperature - 2 pieces
- melted butter - 1 Art. spoon
- sugar powder - 3 cups (glaze)
- milk - 2-4 Art. spoons (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
1. Stir cocoa and espresso in boiling water and cool to room temperature. After cooling, add sour cream and vanilla extract, mix and set aside. Preheat the oven to 175 degrees. Sprinkle the muffin shape with oil or veneer with paper liners. In a medium bowl, mix the flour, soda and salt. Whisk butter and sugar together in a large bowl with a mixer. Add eggs, one at a time, whisking after each addition. Add 1/3 of flour mixture and whip the mixer at low speed. Add 1/3 of the chocolate mixture and whip. Repeat with the remaining flour and chocolate mixture, adding two more turns. To stir thoroughly. 2. Put 2 tablespoons of dough into each compartment of the muffin mold, bake for 15-18 minutes. Allow to cool completely before applying glaze. To make the icing, in a large bowl mix the butter, sugar, 2 tablespoons of milk and vanilla extract. Add more milk, if necessary, to achieve the desired consistency. The glaze should be more liquid than the usual cake glaze. Pour glaze over the capkake. 3. Decorate the capkake with pieces of marmalade.
Servings: 24