New work place. New colleagues who think ‘food’. That can mean only one thing – I bake to impress.
I’ve adapted this recipe from Leelalicious.
I did only a single layer and my cake took about 35 minutes to bake, but it was well worth waiting those extra 10 minutes. I used toasted almonds in the cake batter as well as in the cream filling between the two layers that I sliced my cake into.
Here’s how I made the cake (only a single layer 8 inch round cake). You will need to scale the recipe accordingly for more layers.
(make one 8 inch round cake)
- Dry Ingredients:
- 1/4 cup unsweetened Dutch-processed cocoa
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 2 tsp instant coffee
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup almond slivers toasted
- Wet Ingredients:
- 1/2 cup unsalted butter (~113 g or 1 stick)
- 1/2 cup hot water
- 1/4 cup buttermilk (equal parts yoghurt and water mixed together – 1/8 yoghurt + 1/8 water)
- 1 large egg
- 1 tbsp kahlua (or you can used 1 tbsp dark rum + 1 tsp instant coffee)
- 1/2 tsp vanilla
- Frosting/Whipped Cream:
- 1 cup heavy cream
- 1/4 to 1/2 cup muscovado sugar (you can use regular sugar, if you like)
- 2-3 tsp instant coffee
- 1/4 cup toasted almonds
- Preheat the oven to 350F. Grease/line an 8 inch round cake pan.
- Melt the butter in a bowl, add in the cocoa powder and the hot water and mix together.
- In another bowl mix the flour, the sugar, the espresso powder, the slivered almonds, the baking soda and the salt.
- Pour the wet mixture over the dry ingredients and mix until combined.
- Blend in the buttermilk, the egg, the kahlua and the vanilla.
- Pour the batter into the cake pan and bake for about 30-35 minutes, until an inserted knife comes out clean .
- Let the cake cool completely.
- Prepare an ice bath for the heavy cream using ice and chilled water.
- Begin whipping the cream and slowly add in the instant coffee and the sugar. I use brown sugar to give the cream a nice colour, you can use regular sugar if you like. Adjust the sweetness of the cream, as per your taste. I prefer my cake frosting less sweet.
- Whipping the cream up should take anywhere between 5-10 minutes. You will need to continually check for thickness and sweetness, until you get stiff peaks.
- Slice the cake horizontally into two halves.
- Liberally spread the whipped cream on the lower layer and sprinkle some toasted almonds.
- Place the second layer over this.
- Spread more whipped cream over the cake and sprinkle the top with more almonds.
I also baked a mocha cake last night. I used my newly bought cake stand and spatula to dress my cake up this morning with coffee cream and toasted almonds. And I got a nice little crack in the middle while cutting a couple of slices. Heh. Many yums. Yoghurt in cake is slowly becoming a handy tip for that moistness I’m a sucker for.