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You will need

• - 3 items of l. ground coffee;
• - 350 ml of milk;
• - 200 g of butter;
• - 230 g of brown sugar;
• - 2 eggs;
• - 3 and 1/3 cups of self-rising flour;
• - 2 tsp. soda;
• - 120 ml of creamy liqueur.
• Glaze:
• - 400 g of chocolate;
• - 150 g of butter;
• - 240 ml of creamy cream.

Instructions

1

Preheat the oven to a temperature of 180 degrees and prepare a large form, lining it with baking paper.

2

Bring coffee to a boil and brew 3 tbsp. coffee. Then strain the mixture through a sieve to get rid of the thick. If you have a French press, you can use it.

3

Melt the oil in a microwave oven orwater bath and then whisk with a mixer with the addition of sugar. Allow to cool slightly, but while the mixture cools down, separately whip the eggs with a small hand-wound whisk in a separate bowl. Add the eggs to the oil and mix thoroughly.

4

Sift the flour to a mixture of butter and eggs. In coffee, dissolve 2 tsp. soda, pour into the rest of the ingredients, mix and move to the prepared form. Transfer to the oven for about 40 minutes: the dough should be baked and raised.

5

Ready biscuit let cool for about 10 minutes in the form and lubricate the top of the baking with liquor with a silicone brush. Then completely cool already on the grate.

6

In the meantime, prepare the icing, mixing in a saucepan in a water bath broken into pieces chocolate with butter and cream. Stir to make the mixture homogeneous, and grease the top and sides of the cake.