Chocolate-coffee cakes with cream

Magic cakes with no less magic cream. I do not specifically indicate
the amount of butter for the cream, because it depends on how much you
want to add Baileys and how much cream you want to get in the end. In
my experience, it is better to continue to whisk and add a little of
the ingredients until you get the right flavor and texture.

Cakes

1 dessert spoon of instant coffee in granules
30 ml of warm water
60 g of butter
80 g of sugar
1 egg
1 dessert spoon of cocoa powder
75 g flour with baking powder
40 g ground almonds
60 g of dark chocolate
90 ml of milk

Cream

butter
powdered sugar
Baileys liquor

Preheat the oven to 180C and place on the baking sheet the paper pastry inserts.

Dissolve coffee in water and set aside.

Whip the softened butter with sugar until fluffy. Add egg and whisk again.

Sift together the cocoa and flour and add half to the oil mixture. Add
the ground almonds.

Melt the chocolate (you can in the microwave) and add to the dough.

Add the milk, the rest of the cocoa flour and coffee in the dough.
Stir well. Place into molds and bake for 20-25 minutes at 180 ° C.

For cream: Whip the butter to a splendor (the longer the beat, the
better), add the powdered sugar and Baileys in small portions, whilst
continuing to beat until the cream turns out the desired consistency.