Behind every successful woman is a substantial amount of coffee.I truly support this quote as that is the case with me. I love, adore and completely fall for coffee. Never a day can go without coffee. A steaming cup of freshly brewed coffee makes my day complete. I have never been partial between instant or freshly brewed, its just a cup of coffee that I need. So when I decided to bake a birthday cake for us(read below), I so wanted to bake a coffee cake and even the thought of it took me to coffee heaven.
It was just a simple coffee cake with no frosting on first thought but then it was time to bake munchkins' 7th month cake. I had actually planned for an elaborate cake for his 6th month but then was held up with other things and hence made a simple chocolate cupcake tower. So for this month, I made a layered cake to celebrate his day and my birthday.
P.S. The frosting is messy as I was late from office and everything was put together in a fast forward mode.
P.S.S Baking a fully frosted cake is definitely not my thing I guess.
Adapted from Myrecipes
All purpose flour - 1 cup + 2 tbsps
Hot water - 2 1/2 tbsps
Instant coffee granules - 1 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Sugar - 1/2 cup
Brown sugar - 2 1/2 tbsp, packed
Butter - 1/4 cup
Vanilla extract - 1/2 tsp
Egg - 1, large
Buttermilk - 1/2 cup
Simple Coffee Syrup
Warm Water - 1/4 cup
Instant coffee - 1/2 cup tbsp
Powdered sugar - 1 tbsp
Coffee Whipped Cream
Low fat cream - 200 ml, chilled
Icing sugar - 1/3 cup
Instant coffee powder - 3/4 or 1 tbsp
Cream - 1/4 cup
Dark chocolate - 1 cup,chopped
How I made it:
Preheat oven to 180°C. Grease and flour cake tin. Combine the hot water and coffee, mix well and set aside. Sift together flour, baking powder and baking soda, set aside. Beat the sugar with butter till pale and creamy.
Chill the cream and the bowl and the blades. Whip the cream and sugar to stiff peaks.
Simple Coffee Syrup
Stir together all ingredients. Cool and reserve in bowl.
Heat the cream by double boiler method. Take the chocolate in a heat-resistant bowl. Pour cream over this. Let stand for 2 mins and whisk till shiny and smooth.
Place the coffee sponge on your cake pedestal. Spoon a dollop whipped cream and smooth out. Follow with the other layers. Once done, pour the chocolate ganache over the top and allow to drip by the sides. Decorate as desired. Chill until serve.
Here's a slice.
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