Recipe

Espresso Cake Can You Smell The Coffee Recipe

Add Step-by-Step Photos	Vindee / All my dishes 2 years ago Here starts a brand new week of coffee opportunities. This happens to me every November, when coffee is my favourite ingredient in my month of the 'Scorpio'! In my words, there are very few things that I would attach an 'automatic-droolamatic' quotie... More Prep:60m Cook:30m Servings:16	Vindee
	impressive addictive dessert coffee

Does this look good? Yeah! / Nope

Fans

txbackyard

karlyn255

ahmed1

greekgirrr

lor

iffyo

Ingredients

Sponge

Eggs - 5 (250gms)

Powdered Sugar - 125 gms

Flour - 125gms ( flour= half the weight of the eggs i.e. 125gms )

Cornflour - 2 tbs (makes the cake texture lighter)

Baking powder - 1tsp

Salt - 1 pinch

Vanilla Essence/Extract - 1 tsp

Coffee Essence - 1 tsp

Instant coffee - 2 tbsp (increase or decrease as desired)

Filling/Topping

Cream - 500ml (whipping/35% fat)

Icing Sugar - 3-4 Tbsp

Coffee Essence- 1 tsp

Instant coffee - 1 tsp

Grated chocolate (optional)

Directions

For the sponge:

Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.

Grease and line a 9"ring tin; A spring form cake tin is always better.

Sift the flour + baking powder + salt + cornflour 3 times.

Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins) .

Add vanilla essence + coffee essence + instant coffee and beat for 1 min.

Gently fold in the sifted flour; mix lightly so that air doesn't escape.

Turn gently into tin and bake for 30-35mins till done.

Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 or 4 layers.

Filling:

Whip 500ml whipping cream with 4tbs powdered sugar until thick and holds peaks. Reserve a bit for decoration if desired.

Beat in coffee powder + coffee extract.

Reserve 1/2 for topping.

Place the bottom most layer of the sponge on your serving platter, spread 1/3 of one 1/2 whipped cream & sprinkle some grated chocolate over it.

Repeat with the next 3 layers.

Topping:

Spread the remaining whipped cream over the top and sides of the cake.

Drizzle with melted white and dark chocolate.

Finish with chocolate scrolls and rosettes topped with coffee beans if you like.

Chill well before serving.

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Comments

txbackyardcook 2 years ago said:
I am trying this, sounds grrrrrrrreat!

ahmed1 2 years ago said:
Bravo..Really hard work.The picture is wonderfull.I will try any dessert with espresso coffe.Thanks alot for sharing.

vindee 2 years ago said:
Thanks Tx and Ahmed. I will try anything with coffee too! BTW, it aint very hard work...coming to think of it, it was fun!!

iffyo 2 years ago said:
Bookmarked!sounds interesting....

lor 2 years ago said:
This cake recipe looks absolutely delicious! I agree with Ahmed. A dessert with espresso coffee as an ingredient is a huge bonus!!! Thank you Vindee.

kawa11desho 1 year, 11 months ago said:
I cannot wait to make this! It looks great and sounds like it tastes fantastic.

divinelee 1 year, 10 months ago said:
Looks beautiful! and sounds so very good. Not enough coffee-in-the-cake recipes have enough coffee flavor, this sounds wonderful.

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