First, prepare all the coffee.
Put cocoa, sugar and salt in a saucepan and mix, then add the butter in pieces and the still hot coffee and cook over low heat, stirring, in order to melt the butter and obtain a smooth and homogeneous cream.
Weigh 150 g of the cream you have obtained and set them aside; let it cool all (both the one set aside and the one to use).
In a bowl, combine the dry ingredients (flour, baking powder and chocolate chips) and mix.
When the cream is cold, put it in a bowl and stir in the eggs, one at a time, then add the flour mix as well.
Mix until you get a homogeneous mixture, then pour into the mold lined with parchment paper and cook for about 30 minutes in a preheated convection oven at 160 ° C.
Once ready, take out of the oven and let it cool.
When the cake has cooled, unmold it and make cuts on the surface.
At this point, pour the icing, so that it penetrates thanks to the cuts created.
The Pocket Coffee cake is ready, you just have to serve it.
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