Coffee~Coffee Cream cake | A coffee lover's addiction | To celebrate 'our' birthdays

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Behind every successful woman is a substantial amount of coffee.
~Stephanie Piro

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.

Its only me who is a coffee-holic at home. I can even drink espresso with just a tad bit of sugar but others they hate an overdose of coffee. Amma wants coffee only on rainy days and the huss, he likes to have an occasional sip only. But chocolate~ its everyone's favorite and so I included a chocolate ganache to compensate the coffee overdose. And the cake was just perfect...
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.

~*What U Need*~ Adapted from Myrecipes Coffee sponge 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 Chocolate gananche Cream - 1/4 cup Dark chocolate - 1 cup,chopped Double boiler

How I made it:
Coffee sponge
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.

Add the egg and beat till light and fluffy. Add the coffee mixture and vanilla; beat well.

Add flour mixture and buttermilk alternatively to egg mixture, beginning and ending with flour mixture. Pour batter into cake pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes and then turn onto a wire rack. Cool completely and cut into three halves.

Coffee Whipped Cream
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.

Chocolate gananche
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.

Assembling
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.

So thats it Folks...
With Love,

Signs off!!!

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