photo: Chocolate Coffee Cake «Pele»

Chocolate Coffee Cake «Pele»

Today we offer to fill up your confectionery collection with a new masterpiece. We will bake the cake called «Pele». This is not an easy dessert: coffee and brandy impregnation and thick butter cream put this delicacy beyond the line of diets and austere diet. But after all, no one has canceled a good mood, which will be surely given to you by an appetizing piece of our delicate cake with an incredibly rich and incredibly smooth taste.


  • Egg
    3 pcs
  • Kefir
    250 ml
  • Sugar
    200 g
  • Butter
    85 g
  • Cocoa powder
    35 g
  • Baking soda
    1 tsp
  • Vinegar
    1 tbsp
  • Whole wheat flour
    240 g
  • Condensed milk
    1 pcs
  • Butter
    200 g
  • Coffee
    1.5 tsp
  • Sugar
    2 tsp
  • Cognac
    50 ml
  • Water
    120 ml


  • 1. In a convenient bowl, combine the eggs and sugar. Turn on the mixer at maximum speed and turn these ingredients into a smooth homogeneous mass. For this we need at least 60 seconds.
  • 2. Then add cocoa and add the whole portion of butter, that was melted over low heat in advance in a convenient metal dish. An important point: melted butter, should always be cooled before use. Restart the mixer and turn all the components into a homogeneous mass.
  • 3. Now pour the kefir into the dough, add soda in vinegar.
  • 4. Now it is turn of the flour, which will be sprinkled parts, forming the dough with the help of a mixer running at minimum speed. The final dough should not be too thin, but it should not be thick either.
  • 5. Divide the dough into two equal parts (use weights). Pour one half into the bottom of the mold (with diameter of 21 cm). We recommend to cover in advance the mold with food parchment.
  • 6. Bake chocolate cake in a preheated oven (180 degrees) for about 30 minutes.
  • 7. Bake the second cake according to the same algorithm, using the rest of the dough.
  • 8. There are two chocolate cakes that should be completely cooled. Cut off the uneven top of each. Then divide each into two parts, thus obtain four biscuit circles.
  • 9. To make coffee and brandy impregnation, dilute coffee in boiling water, add sugar, cool it, pour brandy, mix it.
  • 10. Take the cream. At this point, the consistency of the butter (200 g) should be soft (we laid it out in advance from the fridge). Begin to beat it in a convenient container with a mixer, gradually adding condensed milk spoon by spoon. As a result, a delightfully delicate oily cream should be obtained.
  • 11. Let's start collecting the cake. Spread the first cake. Saturate with coffee and brandy impregnation using a pastry brush.
  • 12. Weigh all prepared cream on scales and divide into four parts. It is done to get the incision clear and neat. Spread the fourth part of the cream on the soaked cake.
  • 13. Do the same with the rest of the cakes and cream.
  • 14. The last part of the cream will go to the sides and top coating. Sides can be fixed with the remaining crumbs.
  • 15. Decorate the cake and put on the shelf of the fridge. In 4-5 hours, serve the finished cake to the table, cutting it into beautiful triangles with a clear sectional pattern.