About this cake
While chocolate and coffee are a classic combination, coffee doesn’t always have to be with chocolate, does it? Perhaps it can also be less chocolaty? So, I made this espresso cake and intentionally left out the cocoa powder. As a result, it gave me a whole new world of coffee-flavored cakes. I have served this with many combinations, such as my vanilla buttercream, caramel buttercream, white chocolate ganache, and dark chocolate ganache. And every single time, it’s a whole new cake. Less chocolate means more coffee flavor, and if you are an espresso person, that is perhaps more inviting. I’m not a coffee person, but I love coffee-flavored desserts. So, this coffee cake has got to be one of my favorite cake recipes. The frosting is what makes this cake go from Wow to OMG!! It’s like eating chocolate mousse. It’s cream with dark chocolate and a dash of espresso, whipped until it’s light and fluffy. This is not the type of ganache you want to get a smooth finish. Rather, it’s one that works perfectly for an earthy rustic flare. I made this cake for the birthday of a staff member at Rhea’s school. They enjoyed it. I don’t always get great pictures of cut cakes unless I take them myself, and yet this is what she sent me. Rhea gets the honor of cutting the cake with her.
Ingredients and substitutes
Espresso—This is an espresso cake, so I don’t need to tell you that the espresso is the star of the show. Use a good-quality brewed espresso coffee that you love to drink. Make it strong if you want that extra coffee boost. All-purpose flour—Yes, regular plain flour (maida) is all you need for these cakes. Do not use self-raising flour since that contains more leavening. Butter—I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. Yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe. Sour cream – Gives the cake a soft crumb. If you don’t get sour cream where you are, you can also make sour cream at home. Here’s how to make sour cream at home for baking. And if you must, you can also use buttermilk. Buttermilk can also be made at home in just 5 minutes – here’s my tutorial for homemade buttermilk. Brown sugar—The molasses in brown sugar contributes to the soft texture. You can also add dark brown sugar, and the cake will get a deeper color. Eggs—Always use large eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, a large egg weighs between 50 and 60 grams. Vanilla—Good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my own homemade vanilla extract, bean paste, or sugar.
Step-by-step instructions
Preheat the oven to 160 C/320 F. Grease and line three 6-inch round baking pans or 2 x 7-inch round baking pans. Combine flour, baking powder, baking soda, and salt. Cream butter and sugar until light and fluffy. Add vanilla, followed by the eggs, one at a time. Add the flour and sour cream alternating in three batches. Lastly, add the brewed espresso. Pour into the prepared baking pans. Bake for 30 to 35 minutes until a skewer inserted comes clean. Cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely before baking.
Prepare the whipped ganache
Melt the chocolate and cream in the microwave or over a double boiler. Once all the chocolate is melted, add the vanilla and espresso. Chill in the fridge overnight or at least 4 hours. When ready to frost – whip the ganache in the mixer with a whisk attachment to soft peaks.(use the paddle attachment if the ganache is too stiff).
Prepare the vanilla buttercream filling
Cream the butter and whipped cream for 2 minutes. Add the vanilla, followed by the powdered sugar, and combine well. Continue to whip until light and fluffy.
Decorate
Prepare simple syrup – cool completely before using. Once cooled, cut the domes off the cake layers. Brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand. Top with a big dollop of filling – spread evenly. Then, top the second cake layer, followed by more filling, and top the last cake layer. If necessary, place the cake in the fridge so the layers hold together. Spread the whipped ganache around and on top of the cake. Create a rustic buttercream look by swirling the spatula up and down the side of the cake. Pipe any remaining ganache on the top of the cake with a piping bag
Storage
Once decorated, the cake does not need to be refrigerated. It can stay at room temperature for three days or in the fridge for up to a week. Once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
More similar cakes
Chai Latte Cake with Vanilla Buttercream Frosting Vanilla Cafe Latte Cake with Coffee Buttercream Pumpkin Spice Latte Cake with Maple Buttercream Coffee Chocolate Cake see all coffee Cakes or all layer cakes
Frequently asked questions
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