Chocolate & Coffee Breakfast Cake

Today we present a recipe designed for an old world traditional breakfast. Bundt Cake is one of those dishes that grandmothers made to accompany a delicious cup of coffee in the morning with  sweetness and softness.

300 gr Sugar

300 gr of 00 Flour

3 Eggs  

1 vanilla stick

100 ml of Whole Milk

100 ml of Extra virgin Olive Oil

20 ml of Espresso Coffee

50 gr of Cocoa Powder

1 baking yeast

3 gr salt

(butter and flour to remove the cake from the pan)

Directions:

In a bowl, add the sugar, eggs, vanilla bean seeds, and salt, being careful not to leave the eggs too much in contact with the sugar because the sugar will create macro-crystals from eggs and absorb moisture. The the crystals will be really hard to remove.

Using a mixer, whip  the sugar and the eggs, until  frothy and solid.

Add the extra virgin olive oil.

Using a perforated spatuula, mix gently, and gently add the flour moving from the bottom to the up.

Add the milk mixed with the baking powder and coffee.

Add in another small bowl 1/3 of the compound to which we are going to add the cocoa.

At this point you have two separate mixes “white” and the other “chocolate”.  Later we’re going to mix together and bake.

In a greased and floured bundt cake pan pour the “white” and let settle, then add the next cocoa, making sure to pour all of the mixture white.

Preheat an oven at 180 ° C

To create a pleasant crisp crust dust the top of the cake with granulated sugar.

Bake our for 50 minutes, then leave it to cool in the oven.

To avoid the risk of breaking the cake slices remember to cut the donut when it comes to room temperature.