How to make
Oven - 360°F (180°C);
Cake tin with a ring, about 8″ (20 cm), greaased and covered with baking paper;
Works with a mixer.
In the bowl of the mixer, beat the butter for about 1 minute, until a creamy mixture is obtained. Add the sugar and beat on high speed for about 3 minutes. Add the eggs one by one and the vanilla.
The flour is mixed with baking powder and added to the mixture. Beat on low speed, until it is absorbed by the butter mixture.
The dough is poured into the cake tin and it is leveled out.
Bake at 360°F (180°C) for about 25-30 minutes. Cool it completely.
The coffee is prepared and then cooled.
In a bowl, mix the cocoa and sugar. Add 2 tbsp. of espresso, stir, until a cream is obtained, then add all the coffee and cognac.
Turn the cake over onto a serving platter and remove the baking paper. It is pierced with a fork. Pour a spoonful of the mixture with coffee.
Beat the cream and powdered sugar well. Spread it out roughly over the cake with a spoon.
Sprinkle it coconut shavings and add coffee beans for decoration.
The Brazilian Coffee and Cocoa Cake is very tasty!
