Chocolate Espresso Ciambella 

I love coffee cakes especially at breakfast! Last night I felt the need to wake up with a delicious coffee cake, energetic, with the flavor and scent of home, of those that you carry with you throughout the day!

The right time of reconnaissance, see if I had all the ingredients and immediately off in the oven! A tall donut, with a slight crust on the surface and the intense smell and flavor of coffee!

This time I added cocoa and chocolate creating a delicious marbled effect, which goes great with coffee! It is a very soft donut without butter, excellent eaten so at breakfast, to take to the office as a snack, ideal "dipp" in hot milk! A coffee cake so simple but that with a bite reconciles you with the whole world, especially after a day no! Needless to say, a slice of this donut made my awakening better. and the day suddenly took the right turn! In short, if you love coffee cakes, do not miss it for anything in the world. 😉

My doughnut soaked chocolate and coffee is ideal to face a new day of school or work: "the charge of coffee and the energy of chocolate!" 😉 

Ingredients 

230 g flour 

50 g of potato starch

3 eggs

30 g unsweetened cocoa powder

100 ml seed oil

100 ml whole milk

180 g caster sugar

20 ml of well-restricted coffee

half a teaspoon of instant coffee (to taste)

1 teaspoon vanilla extract

1 sachet of baking powder

60 of chopped dark chocolate

1 pinch of salt

Preparation

Prepare the coffee and let it cool. Finely chop the dark chocolate (better if you put it a little in the freezer) and set aside. Beat the eggs with the granulated sugar until the mixture is light and fluffy. Add the milk and oil flush, continuing to whip, vanilla and a pinch of salt.

Continue whipping until a homogeneous mixture is obtained. Add the flour, starch and baking powder, several times continuing to whip.

Divide the mixture into two different bowls. In a bowl add the coffee and to taste the instant coffee to enhance the flavor. In the other bowl add the sifted cocoa powder continuing to work with the whisks, if necessary add a drop of milk. Add lightly floured dark chocolate chips and mix. Grease a cake tin of 24 cm in diameter and add alternating the two mixtures the light and the dark. With a fork then create concentric circles for the marbled effect. Bake in a static oven and preheated to 180 °C for about 40 minutes, do the toothpick test to verify the cooking. Remove from the oven, let cool and sprinkle the coffee and chocolate donut with icing sugar to taste.