Moist Layered Coffee Cake
Friday, March 17, 2017
Moist Layered Coffee Cake
Ingredients
For the Cake:
For The Coffee Italian Meringue Buttercream:
Instructions
For the Coffee Cake:
For the Coffee Italian Meringue Buttercream:
Assembling the Cake :
source : http://baking-ginger.com
Ingredients
For the Cake:
- 3 1/2 Cups Flour
- 2 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 Cup Oil
- 1 Cup Brown/Demerara Sugar
- 1 Cup Granulated Sugar (white sugar)
- 2 Eggs
- 1 Egg Yolk
- 3 tsp Vanilla
- 1 1/2 Cups Milk
- 2 Shots Espresso (or 1 Cup Strong Coffee)
For The Coffee Italian Meringue Buttercream:
- 200g Sugar
- 1 Shot Espresso (I used 1 Nespresso Shot)
- 135g Egg White
- 40ml Water
- 350g Cold Butter (chopped into blocks)
Instructions
For the Coffee Cake:
- Preheat oven to 180ºC/350ºF and line 3 8inch pans with baking paper.
- Using the paddle attachment, cream the oil and sugar and vanilla together.
- Add in the eggs and egg yolk and continue to beat the mixture.
- Meanwhile, sift together the remaining dry ingredients.
- Add the dry ingredients to the egg mixture, alternating with the milk. Mix until just combined.
- Add the warm espresso shots to the mixture and mix only until everything is just combined.
- Divide the batter between the 3 pans and bake for 25-27min or until a fork inserted comes out clean.
For the Coffee Italian Meringue Buttercream:
- Place your espresso shot in the fridge to allow it to cool slightly.
- In a saucepan, bring the 150g of sugar, and the water to a simmer.
- Allow to simmer until it reaches the soft ball stage (about 110ºC).
- Meanwhile beat the egg whites with the remaining sugar until stiff peaks.
- Once the sugar reaches the soft ball stage, pour the sugar mixture into the egg white mixture while beating on high speed. Make sure you pour the syrup in, in a slow steady stream.
- Continue to whip the mixture on high speed until the bowl has cooled down slightly.
- Then add the butter blocks to the mixture, one block at a time.
- Continue to mix until you have a delicious creamy buttercream.
- Then slowly pour in the cooled espresso shot and whip until well combined.
Assembling the Cake :
- Cut off the tops of each layer using a cake leveller or knife to ensure all layers are even.
- Place a little buttercream on the bottom layer and spread until evenly distributed.
- Place the next layer on top of the buttercream and repeat step 1.
- Place the last layer and then top with remaining buttercream.
- Spread the buttercream around the top and then down the sides.
- Using an offset spatula to smooth the buttercream around the entire cake.
- Then use a cake scraper to smooth the cake as well as to remove all the excess buttercream.
- Lastly, pipe a few "blobs" on top of the cake or top with fresh flowers.
source : http://baking-ginger.com