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Step 1: COFFEE CAKE

453g / 2 Cups Unsalted Butter

506g / 2 & 1/4 Cups Caster Sugar

458g / 3 & 2/3 Cups Plain Flour

3 & 1/4tsp Baking Powder

1tbs Cinnamon

3/4tsp Salt

5tbsp Instant Coffee

5tbsp Milk

3tbsp Warm Water

2tsp Vanilla Bean Paste

Add the warm/hot water and milk to the instant coffee and leave to cool. Beat the butter and sugar together until light and fluffy. Slowly add in the eggs one at a time. Sift in the dry ingredients, followed by 1/2 of the coffee mixture + the vanilla bean paste. Separate the cake batter in 3 and bake at 180 degrees C /356degrees F for 20-25 minutes

Step 2: COFFEE BUTTERCREAM

340g / 1 & 1/2 Cups Unsalted Butter

562g / 4 & 1/2 Cups Icing Sugar

The Remaining Coffee Mixture

2tsp Vanilla Bean Paste

6tbsp Heavy Cream

Beat the butter till light and pale. Add the icing sugar and continue to beat on a high speed for 10 minutes. Add the coffee mixture, vanilla bean paste and cream and beat for another 2 minutes.

Step 3: STACK YOUR CAKES

Caramel Sauce

Trim the edges and level the cakes. Pipe the buttercream around the edges to form a border. Fill the centre with the caramel sauce. Pipe more of the buttercream on top of the caramel and place the next cake layer on top. Create a crumb coat and leave to sit in the fridge for 1 hour. Finish by piping the buttercream around the cake. You can decorate the cake with some coffee flavoured coffee beans and some spun sugar.

Step 4: ENJOY

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