Mocha Charlotte bundform with caramel popcorn & coffee choco icing

1h 15m
- Preparation 15 min
- Cooking 1h

Recipe for WMF Perfection coffee machines

Ingredients

12 People

For the dough:
85 g Unsweetened cocoa powder
320 g Sour cream
4 Eggs (size L)
4 tsp. Vanilla extract
300 g Flour
300 g Sugar
1.5 tsp. Baking powder
0.5 tsp. Baking soda
1 tsp. Salt
1 tsp. Finely ground espresso powder
400 g Soft butter
1 pkg. Microwave popcorn with caramel
For the icing:
200 g Icing sugar
35 g Unsweetened cocoa powder
80 ml Cold coffee or espresso

Preparation

Step 1

Prepare strong coffee or espresso. Measure out 80 ml and leave to cool down completely. In the meantime, preheat the oven to 175°C (top and bottom heat). Grease two small (or one large) Charlotte bundform pans and sprinkle lightly with flour.

Step 2

Using a food processor or a hand mixer, mix together the cocoa powder, sour cream, eggs and vanilla extract on a medium setting until they are well combined. Mix the flour, sugar, baking powder, baking soda, salt and espresso powder and add half of it to the dough. Add half of the softened butter and mix everything well. Add the remaining flour mixture and the remaining butter and mix everything well. Divide the dough between the pan(s) and bake on the middle shelf: small pans 45–50 minutes, large pans 55–60 minutes. After using a skewer or similar to check if the cake is ready, remove the cake from the oven and let it cool down in the pan for 15–20 minutes. Then turn it out onto a cake rack. Place the cake on a cake plate.

For the dough:

g Unsweetened cocoa powder

g Sour cream

Eggs (size L)

tsp. Vanilla extract

g Flour

g Sugar

tsp. Baking powder

tsp. Baking soda

tsp. Salt

tsp. Finely ground espresso powder

g Soft butter