Bizcocho de Chocolate Intenso by @aliterdulcia

58 min

10 servings

🌾

200 g

Wheat flour

🍬

300 g

Sugar

🍫

70 g

Unsweetened cocoa powder

🫙

5 g

Baking soda

🫙

3 g

Baking powder

🧂

5 g

Salt

🥚

2 large eggs

Eggs

🥛

170 ml

Milk

🍋

15 ml

Lemon juice

☕

90 ml

Espresso coffee

💧

90 ml

Water

🫗

90 ml

Vegetable oil

🍬

8 g

Vanilla sugar

🌰

30 g

Almonds

  1. Preheat

    Preheat the oven to 180°C / 350°F with top and bottom heat.

  2. Combine
    • milk
    • lemon juice

    Combine 170 ml milk with 15 ml lemon juice in a mixing bowl.

  3. Rest
    • milk
    • lemon juice

    Rest the milk mixture for 5 minutes until it thickens slightly into homemade buttermilk.

  4. Whisk
    • wheat flour
    • granulated sugar
    • Salt

    Whisk 200 g wheat flour, 300 g granulated sugar, 8 g vanilla sugar, 5 g baking soda, 3 g baking powder, and 5 g salt in a second mixing bowl.

  5. Whisk
    • unsweetened cocoa powder
    • hot espresso
    • hot water

    Whisk 70 g unsweetened cocoa powder with 90 ml hot espresso and 90 ml hot water until completely smooth.

  6. Add
    • vegetable oil
    • milk
    • lemon juice

    Add 90 ml vegetable oil, the prepared buttermilk, and 2 eggs to the dry ingredients.

  7. Whisk
    • Wheat flour
    • Sugar
    • Unsweetened cocoa powder

    Whisk the batter just until the wet and dry ingredients are fully combined.

  8. Pour
    • unsweetened cocoa powder
    • hot espresso
    • hot water

    Pour the cocoa-coffee mixture into the batter.

  9. Whisk

    Whisk briefly until the batter is smooth and evenly chocolate-colored.

  10. Pour

    Pour the batter into a greased 22-23 cm loaf pan.

  11. Scatter
    • sliced almonds

    Scatter 30 g sliced almonds evenly over the surface of the batter.

  12. Bake

    Bake the cake for 35-40 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.

  13. Cool

    Cool the cake in the loaf pan for 10 minutes.

  14. Transfer

    Transfer the cake to a cooling rack and cool completely before slicing.

Bizcocho de Chocolate Intenso by @aliterdulcia

58 min

10 servings

🌾

200 g

Wheat flour

🍬

300 g

Sugar

🍫

70 g

Unsweetened cocoa powder

🫙

5 g

Baking soda

🫙

3 g

Baking powder

🧂

5 g

Salt

🥚

2 large eggs

Eggs

🥛

170 ml

Milk

🍋

15 ml

Lemon juice

☕

90 ml

Espresso coffee

💧

90 ml

Water

🫗

90 ml

Vegetable oil

🍬

8 g

Vanilla sugar

🌰

30 g

Almonds

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C / 350°F with top and bottom heat.

  2. Step 2/14

    Combine 170 ml milk with 15 ml lemon juice in a mixing bowl.

    🥛milk
    🍋lemon juice
    🥣mixing bowl
    🥄whisk

  3. Step 3/14

    Rest the milk mixture for 5 minutes until it thickens slightly into homemade buttermilk.

    🥛milk
    🍋lemon juice
    🥣mixing bowl

  4. Step 4/14

    Whisk 200 g wheat flour, 300 g granulated sugar, 8 g vanilla sugar, 5 g baking soda, 3 g baking powder, and 5 g salt in a second mixing bowl.

    🌾wheat flour
    🍬granulated sugar
    🍬vanilla sugar
    🫙baking soda
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄whisk

  5. Step 5/14

    Whisk 70 g unsweetened cocoa powder with 90 ml hot espresso and 90 ml hot water until completely smooth.

    🍫unsweetened cocoa powder
    hot espresso
    💧hot water
    🥣mixing bowl
    🥄whisk

  6. Step 6/14

    Add 90 ml vegetable oil, the prepared buttermilk, and 2 eggs to the dry ingredients.

    🫗vegetable oil
    🥛milk
    🍋lemon juice
    🥚egg
    🥣mixing bowl
    🥄whisk

  7. Step 7/14

    Whisk the batter just until the wet and dry ingredients are fully combined.

    🥣mixing bowl
    🥄whisk

  8. Step 8/14

    Pour the cocoa-coffee mixture into the batter.

    🍫unsweetened cocoa powder
    hot espresso
    💧hot water
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/14

    Whisk briefly until the batter is smooth and evenly chocolate-colored.

    🥣mixing bowl
    🥄whisk

  10. Step 10/14

    Pour the batter into a greased 22-23 cm loaf pan.

    🍳loaf pan
    🥄rubber spatula

  11. Step 11/14

    Scatter 30 g sliced almonds evenly over the surface of the batter.

    🌰sliced almonds
    🍳loaf pan

  12. Step 12/14

    Bake the cake for 35-40 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.

    🍳loaf pan

  13. Step 13/14

    Cool the cake in the loaf pan for 10 minutes.

    🍳loaf pan

  14. Step 14/14

    Transfer the cake to a cooling rack and cool completely before slicing.

    ✨cooling rack
    🍳loaf pan

Composition

Ingredients

Types

Grains, Baking ingredients, Seasonings, Eggs, Dairy, Fruit, Oils, Sweeteners, Nuts

Ingredients

Wheat flour, Sugar, Unsweetened cocoa powder, Baking soda, Baking powder, Salt, Eggs, Milk, Lemon juice, Espresso coffee, Water, Vegetable oil, Vanilla sugar, Almonds

Notes

Unsweetened cocoa powder (pure cocoa), Milk (for the buttermilk), Lemon juice (to make the buttermilk), Espresso coffee (hot), Water (hot), Almonds (scattered on top, no amount given, sliced)

Allergens

Gluten, Egg, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

480 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 75g, Total sugars: 51g, Fat: 18g, Saturated fat: 3.5g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 2.5mg, Potassium: 220mg, Sodium: 340mg

Vitamins

Vitamin A: 45µg, Vitamin D: 0.6µg, Vitamin E: 2.2mg, Folate: 55µg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring scale, measuring spoons, loaf pan, cooling rack

Appliances

Oven, Coffee maker

Type

Type

Type Of Dish

Dessert, Breakfast

Occasions

Breakfast, Afternoon tea, Snack, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Fluffy, Tender, Soft, Crumbly, Crunchy

Flavors

Chocolatey, Cocoa-rich, Sweet, Vanilla, Coffee-enhanced, Nutty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Cool completely before storing,Store in an airtight container,Keep away from direct sunlight and heat), fridge : 7 days (Store in an airtight container,Bring to room temperature before serving for the best texture), freezer : 3 months (Slice before freezing,Wrap individual slices tightly,Place wrapped slices in a freezer-safe airtight bag)