Layered Coffee & Cream Cake
DESSERTS,  BAKING,  CAKES,  LAYER CAKES

Layered Coffee & Cream Cake … simply delicious

2018/09/12 / 22 Comments
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Layered Coffee & Cream Cake
Coffee Desserts
Coffee

Layered Coffee & Cream Cake … a coffee cake that I can make even while sleep walking! That’s just how much coffee means to me, how simple I find this particular layered cake, and how much coffee is my first choice for dessert always! Yes, I do loads of chocolate too, quite a bit of vanilla bean, a truck load of seasonal fruit, nuts too. Yet COFFEE is my magic word, and spells happiness for me!

Layered Coffee & Cream Cake

I’ve been doing a load of workshops for Food Hall India this year, and I love the engagement there. These are free to attend Masterclasses that last about an hour each. I demonstrate two recipes each time, mostly desserts, and mostly under 30 minutes each! It’s been a very fulfilling journey, and I’ve come to love these little workshops. There was a lot of talk at my last FoodHall workshop with many folk asking me about my favourite flavours. Also, if not fruit, then what? It didn’t take a moment for me to say coffee.

Layered Coffee & Cream Cake
Layered Coffee & Cream Cake

Then early one morning I got a few messages on Instagram asking for a workshop based around coffee desserts. With the Chemex brewing coffee, the house smelt like heaven {or an airport as the son says}, inspiration hit. Pretty soon I had a coffee sponge whisking away in the Kitchenaid stand mixer, a recipe that lives in my head. I keep playing around with it, this time a 2 egg sponge which turned out light as a feather. These layered cakes are quite fuss free. All they need is a good soaking with brewed coffee and some whipped brown sugar vanilla cream. And if you have a another 10 minutes, a lace collar always pretties things up!

Deeba Rajpal FoodHall Masterclass
Food Styling and Photography workshop Delhi NCR

And if you’d like to attend my workshop at Foodhall, the next one is in 2 days!

… and for those who’ve messaged me, my next Food Styling & Photography Workshop with Darter is on the 21st of September at GreenR Gurgaon.

Layered Coffee & Cream Cake

Layered Coffee & Cream Cake

Layered Coffee & Cream Cake ... simple, satisfying and indulgent, guaranteed to please the ardent coffee lover! The cake is very low effort, yet tasted like a million bucks! Pretty it up with a lace collar and make it even more special!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings

Ingredients
  

Coffee sponge

  • 2 eggs, room temperature
  • 1/3 cup granulated sugar
  • 1 tbsp coffee powder
  • Pinch salt
  • 1 tsp baking powder
  • 1/3 cup all purpose flour

Whipped Brown Sugar Vanilla Cream {Filling/Topping}

  • 350 g whipping cream
  • 50-75 g brown sugar as per taste
  • 1 /2 vanilla bean, scraped

Lace collar

  • 50 g dark chocolate for collar
  • Chocolate shavings to top

Instructions
 

Coffee sponge

  • Preheat oven to 180C.
  • Whip eggs and sugar in stand mixer for 7-8 minutes on high speed until light and moussey.
  • Add coffee powder, salt, baking powder and vanilla extract and whisk on high for another minute.
  • While the batter is whisking, prepare the tin. Line the base and sides of a 6" round baking tin with parchment paper. Grease and flour it too.
  • Once the mixture is about double, gently sift in the flour in three lots, folding in gently in figure 8 movements. Take care not to release the beaten in air.
  • Gently turn batter into the prepared tin and even out. Bake for 25-30 minutes until well risen and light golden brown. The top should spring back when touched with fingertips, or do a toothpick test.
  • Sift some sugar over the top, and gently tun cake onto the cooling rack, and carefully peel off the parchment paper. Let the cake cool completely, then cut into two horizontal layers.

Whipped Brown Sugar Vanilla Cream {Filling/Topping}

  • Place all ingredients in a clean, chilled bowl and whip to stiff peaks. Use about 2/3 to sandwich the layers, and roughly pile the rest on top, creating peaks with an offset spatula. Top with dark chocolate shavings

Lace Collar

  • Measure out a strip of parchment paper to go around the cake. Lay out flat.
  • Melt the chocolate over a double boiler or in the microwave and transfer to a piping bag. Pipe designs all over the border. If the weather is warm, place the strip in the fridge for 10-15 minutes. When just about to set, place snugly around the cake, pressing into place ever so gently.
  • Stand the cake in the fridge for about 30 minutes for the chocolate to harden, then gently peel off the parchment.
Keyword baking, coffee, dessert, sweet

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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