I am starting to think this food blog idea may not have been such a good idea. After all, I’m making all kinds of cakes, cupcakes, chocolates, and amazing meals that are too tempting to resist. I don’t think I thought this through thoroughly. Who is going to eat all this?! Yikes!
I’ve been sending the desserts to work with P which helps out a lot. It’s nice to share and also not to have the dessert calling to me from the fridge: ‘Eat me!”. But to add to my recent array of baking sins, I recently made a Cappuccino Vanilla cake. Yes. I know. How could I do such a horrible thing!?
Well, I did it and it was delicious. Of course I overdid it on the liqueurs and even added Crème de Cacao to the icing.
I am so bad.
**Warning: This cake is truly a temptress.**
Here is what you will need:
1- 8 inch baking pan
1 ½ cup of flour
¾ cup of sugar
½ tbsp of baking powder
1 ½ tsp of salt
½ cup of unsalted butter (equals 1 stick of butter), at room temperature
½ cup of milk (I used skim)
¾ tsp of vanilla extract
2/3 cup of heavy cream
1 ¼ cup of white chocolate buttons
1 2/3 cup of unsalted butter (at room temperature)
2/3 cup of icing sugar
1 tbsp of instant coffee powder
1 tbsp of Crème de Cacao
1/3 cup of roasted and roughly chopped or blended hazelnuts
5 Ferrero Rocher chocolates
Cocoa Powder, to dust
Crème de Cacao
1 tbsp of instant coffee powder
Here is what to do:
Let your butter come to room temperature.
Set the oven to 325F and grease your pan with butter.
Mix the dry ingredients in a bowl: flour, sugar, baking powder and salt. Place all the wet ingredients in another bowl: eggs, milk and vanilla extract. Wisk and set aside.
Using a mixer, slowly add the soft butter in chunks to the dry ingredients until the butter is fully incorporated. Then begin adding the wet ingredients in 3 parts until the dry and wet ingredients are well mixed. Fill your 8-inch baking pan ¾ of the way and level off at the top.
Bake for 50 minutes to 1 hour at 325F. To check if it’s ready, insert a skewer into the centre and if it comes out lean – it’s ready to come out of the oven.
Remove from the oven and let cool for about 15 minutes. Remove from the pan and let cool off completely.
Cut the cake in half and put in the freezer while you prepare the buttercream icing. Freezing your cake will prevent crumbs coming up when you are icing it.
Dissolve the instant coffee in heated Crème de Cacao (or you can use hot water instead). Stir and set to the side (or refrigerate it) to cool off.
Bring water to a simmer and using a double boiler heat the cream and chocolate until melted. In a separate bowl, beat the butter using a hand mixer until it is light and creamy. Gradually add the icing sugar, and then beat in the melted chocolate and cream mixture. Beat the dissolved instant coffee into the buttercream.
Remove the cake from the freezer and place the top of the cake on the bottom. Mix 2 oz of Crème de Cacao and dissolved instant coffee and using a brush, gently pat both sides of the cake layers and allow the mixture to be absorbed by the cake. This will make the cake more flavorful and moist.
Place the top of the cake on the bottom and set up your layers so that the top of the cake is the most level. Then spread a quarter of the coffee buttercream on the first layer, level it with a spatula and then sandwich with the other layer. Cover the top with more buttercream icing and cover the sides with the rest. Press the hazelnuts into the sides of the cake.
Pile the Ferrero Roche chocolates on top of the cake and dust the cake with cocoa powder. You can tie a bow around the cake for a more refined finishing touch.
I’m sure by now your kitchen smells of coffee, melted chocolate and Crème de Cacao. Make sure you share this cake! It will be worth it.
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