Espresso Cake Can You Smell The Coffee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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' quotient to. Read more . One of them is this one. This is a must for serious coffee lovers, and recommended for those who would like a change from chocolate. The flavour of coffee grows on you...my kids stand testimony to that! 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:
1. For the sponge:
2. Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
3. Grease and line a 9 ring tin; A spring form cake tin is always better.
4. Sift the flour + baking powder + salt + cornflour 3 times.
5. 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) .
6. Add vanilla essence + coffee essence + instant coffee and beat for 1 min.
7. Gently fold in the sifted flour; mix lightly so that air doesn't escape.
8. Turn gently into tin and bake for 30-35mins till done.
9. Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 or 4 layers.
10. Filling:
11. Whip 500ml whipping cream with 4tbs powdered sugar until thick and holds peaks. Reserve a bit for decoration if desired.
12. Beat in coffee powder + coffee extract.
13. Reserve 1/2 for topping.
14. 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.
15. Repeat with the next 3 layers.
16. Topping:
17. Spread the remaining whipped cream over the top and sides of the cake.
18. Drizzle with melted white and dark chocolate.
19. Finish with chocolate scrolls and rosettes topped with coffee beans if you like.
20. Chill well before serving.
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