Ingredients
Cake:
230 gr butter, room temperature + a little more for greasing the pan
220 gr sugar
230 gr flour
1 tablespoon baking powder
A pinch of salt
4 eggs, room temperature
5 teaspoons instant coffee
1 tablespoon boiling water
Filling:
180 gr butter, room temperature
350 gr icing sugar
5 teaspoons instant coffee
1 tablespoon boiling water
Chocolate ganache:
100 gr milk chocolate
50 ml milk
Instructions
For the cake:
1. Preheat the oven to 180 C.
2. Line the bottom of a 25x37 cm pan with parchment paper.
3. In a bowl, sift the flour, baking powder and salt. Mix to combine.
4. In a small bowl, mix the instant coffee and water.
5. In a large mixing bowl, beat the butter and sugar on medium speed about 3 minutes.
6. Add the eggs and incorporate. Scrape down the sides of the bowl with a spatula if necessary.
7. Add the flour mixture and mix to combine.
8. Add the coffee mixture and incorporate.
9. Pour the batter into the prepared pan.
10. Bake for about 25-30 minutes, until a toothpick comes out clean.
11. Transfer to a wire rack and let it cool completely in the pan.
For the filling:
1. In a mixing bowl, whip the butter on high speed until very pale and fluffy, about 6-7 minutes. Scrape down the sides when necessary.
2. Sift in powdered sugar. Mix on low speed until combine.
3. In a small bowl, mix the instant coffee and water.
4. Add the coffee mixture to the buttercream and incorporate.
For the chocolate ganache:
1. In a heatproof bowl, add the chopped chocolate and milk.
2. Microwave for 1 1/2 minutes, in 30 seconds blasts. Stir after each 30 seconds. You can add more warm milk if necessary.
Assembly:
1. When the cake is completely cooled, remove it from the pan.
2. Cut all the caramelization from the sides of the cake and the cake bump on top.
3. Then cut the cake lengthwise in 3 equal pieces.
4. On your desired plate, place one piece of the cake. Spoon 1/2 of your coffee buttercream and level.
5. Repet step 4 with the second layer of cake.
6. Place the last layer of cake on top.
7. Spoon the chocolate ganache in a piping bag and drizzle onto the sides of the cake and on top.
8. Refrigerate at least 30 minutes for the chocolate to set.
9. Enjoy!
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