There are two kinds of people in the world: these who drink and love coffee and those who scientists still wonder about. Just kidding, of course. But since you are over here, you are most likely a genuine coffee lover seeking the absolute coffee flavoured cake. The full one of coffee flavour where the rich taste and essence of coffee explode in every single bite. On that occasion, you will definitely enjoy this recipe of delicious coffee cake with coffee buttercream frosting exclusively made for coffee lovers.
- If a coffee flavoured cake doesn’t predispose you with inspired fascination and it doesn’t bring out what it shows in every crumb and bite,
- If it doesn’t deliver the kick that you enjoy in the cup with the addictive drink every morning or afternoon after lunch,
- and if the coffee cake doesn’t address to the caffeine “addicts” or those who don’t make a sound until the third dark sip in the morning and primarily doesn’t gain approval by them…
Ηmm… then maybe it isn’t what it pretends to be.
Almost any yummy cake can perfectly supplement your coffee. The issue here, though, concerns the direct response of the sweet with the coffee taste and aroma, the fans of which do not joke with the criteria or give their vote of confidence for free.
A coffee cake that smells, tastes and means its yummy coffee look
If you’re a fan of ristretto, if caffeine run in your blood and the mornings don’t charge without, this delicious coffee cake is forThe dream of espresso lovers when it comes to a coffee flavoured cake is so bold and beautiful, that cannot be confused with any other. It has intensity, the dark brown casts (only a boring coffee flavoured cake would have a vanilla cake colour), and, of course, the same strength in caffeine. That’s exactly what we made combining the coffee nature into every step of the preparation.
Covered with smooth espresso frosting, whole coffee beans and black chocolate peels, the coffee cake locks the blend that boosts the addictive taste. To get this result, it is used concentrated coffee (homemade coffee essence) as well as instant. If you like coffee but you don’t want it to keep you up at night, you may use decaf (in the cake or/and the glaze). Or divide the total quantity between the two kinds of coffee, minimizing this way the possibility of insomnia 😉
The one lovely thing to notice: This is a rich coffee flavoured cake with espresso buttercream frosting solely for the caffeine fans. You will feel the coffee taste and the delicious aroma in every bite.
Best coffee flavoured cake with espresso buttercream frosting
Preparation: Approx. 30 minutes plus 50-60 minutes for the baking. Gather and measure all the ingredients you need. You can replace the coffee essence with 80 ml extra-strong espresso (ristretto or stronger). The cake should be completely cold when you put the espresso frosting. So, the frosting preparation can be done even before the serving. A bit complicated but not difficult cake recipe.
Ingredients (for 12-16 pieces, high cake tin with a diameter of 24 cm and height of 11 cm.)
200 g. unsalted butter in room temperature and some extra for the spread of the tin/form
220 g. sugar
4 drops of vanilla essence or 1/2 vanilla stick
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2.5 tbs instant espresso beans
4 big eggs, yolks from egg whites separately
220 g. all-purpose flour plus 1-2 tbs for the tin/form
for the coffee essence
150 ml of water
3 tbs instant espresso beans
for the espresso frosting
80 g. butter in room temperature
150 g. sifted icing sugar
1 tsp instant coffee beans (optionally)
1 tbs from the coffee essence
for the serving
1-2 tbs whole coffee beans
1-2 tbs peel and zest of black chocolate (couverture)
1/2 tsp cacao powder
1 tsp icing sugar (optionally)
Prepare the coffee essence (if you don’t use extra strong espresso): In a small pan and medium to high temperature put the water and the instant espresso. Stir and boil (for approx. 5 minutes) until you have almost half the quantity (75-80 ml). Remove from fire, transfer to a bowl and leave it to cool.
Keep 1 tbs separately for the frosting.
Preheat the oven at 180 C. Butter the cake tin and dust flour to cover the surface – use a strainer to do it.
To prepare the coffee flavoured cake: In the mixer or a bowl, if you use a hand mixer, put the butter, sugar and salt. Beat them (at high speed) for 4-5 minutes until you have a homogeneous and fluffy mix. Use a spatula to collect the mixture from the bowl and stir.
Add the baking powder, baking soda, vanilla and one by one the yolks beating for 1 more minute. Lower in the lowest speed and gradually add half the coffee essence, half the flour, instant espresso, the rest of essence and the remaining flour. Mix to the point where ingredients will have blended – not more.
In another bowl use the mixer on high speed to beat the egg whites to delicate meringue – do not overbeat.
Take the ⅓ of the meringue with the spatula and integrate it in the cake mixture. Add the remaining meringue and “fold” it in the mixture. Transfer to the buttered and covered with flour tin. Level the surface and place it in the preheated oven (medium rack).
Bake for 50-55 minutes (depending on the oven – no more than 60 minutes). Remove and leave it to cool for 5 minutes. Turn it upside down on a rack (so air can circulate) and allow to cool completely.
Note: In 50-53 minutes make the toothpick test: if it comes out clean, the coffee cake is ready.
To prepare the espresso frosting: Put the butter in a bowl and sift the icing sugar on it. Beat in low to medium speed until the ingredients start to integrate (if you forget and put the fast speed, a sweet cloud of icing will come up to you). Increase the speed and then beat for longer (1 minute). Add the 1 tbs from the coffee essence which have kept (see above) and the 1 tsp of instant coffee and stir to fully homogenize them (3-5 minutes overall). You should have a fluffy mixture that stands like stiff meringue.
#1 Note: If you have used strong espresso from the start, replace the coffee essence with cold ristretto here too.
#2 Note: If the instant coffee you use is granules (not powder) the frosting will have a second texture from them. That’s because part of them will not be completely dissolved in the butter-icing mixture (recommended for the lovers of straight coffee). However, if this is not to your taste, simply dissolve the instant espresso in the liquid and stir well.
#3 Note: The more you beat/stir the frosting (any frosting that stands), the fluffier and creamy it becomes since the icing is dissolved in the butter and the two ingredients are integrated. But if the frosting has fluids and you beat it too much, it will become softer and start to liquefy. So, keep in mind not to overdo it. Generally, about 5 minutes are enough for the frosting to get the correct, light texture without being fluid.
Completion – serving: Add the frosting on the top side of the cold coffee cake and sprinkle the walls with some icing, if you like the contrast. Add some cocoa powder on the frosting (with a strainer). Using a knife, cut vertically, small, thin sticks of couverture. With the peeling tool make chocolate peels. Use all of them to decorate the glaze and put some whole coffee beans on their tips. You are done!
This coffee coffee cake can be served as a dessert too i.e. with ice cream. However, inform people, if you plan to serve it in the evening that each piece is almost as strong as a cup of regular coffee.