Coffee Cake with Homemade Coffee Sauce & Coffee Whipped Cream Frosting (VIDEO)

How often do you make frosting cakes at home?? Am not talking about home bakers and professional bakers, but who otherwise are passionate of frosting cakes and pastries. I do a lot of baking at home, but I hardly do frosting unless it's a family member's birthday or on any special occasions. Last month it was my elder son's 15th birthday, and he wanted a simple frosted cake as always. The flavour was his choice and I decided to give the coffee cake a try. 

I had to make everything from scratch, right from the cake bake to homemade coffee caramel sauce(the recipe of which is posted here). But I totally enjoyed the process of making this cake as there was enough time for me to bake the cake, prepare coffee sugar syrup, coffee sauce and coffee whipped cream. I was a little apprehensive about the coffee flavours as everything had coffee in it, but to my surprise all was perfect and right. We totally loved the cake on the second day than first as the cake was super moist and full of flavours. If you are looking for any good coffee frosting cakes, then bookmark this up and give it a try. The video link is shared below too. 

Preparation time ~ 20 minutes

Baking time ~ 25-30 minutes

Serves ~ 1 kg cake 

Author ~ Julie

Ingredients

for cake

all-purpose flour (maida) 1 cup

baking powder 1 tsp

baking soda 1/4 tsp

cocoa powder  1 tbsp

salt 1/8 tsp

powdered sugar 3/4 cup 

eggs 3

any neutral oil 1/2 cup + 2tbsp

vanilla essence 1 tsp

instant coffee powder 1/2 tsp

milk 2-3 tbsp 

vinegar 1/2 tsp

for coffee syrup

water 1.5 cups

instant coffee powder 2 tsp

sugar 6 tbsp 

for coffee whipping cream

whipping cream, 2 cups

coffee sauce 3 tbsp

assembling

prepared coffee sauce 6 -7  tbsp

prepared cake cut in three layers

prepared coffee whipped cream

prepared coffee sugar syrup

Method

VIDEO 

BAKING THE CAKE

• To warm milk(2 tbsp), add coffee powder and mix till coffee powder is completely dissolved.
• Sift the flour, baking powder, baking soda, cocoa powder and salt twice. Keep aside.
• Beat three egg in a glass bowl using a beater and add powdered sugar in batches till the mixture looks creamy and pale.
• Then, add in the oil and mix well. Add vanilla essence and the coffee milk mix, give a quick stir. Add the dry ingredients in three batches.
• Pre-heat oven to 180 degrees F and line a 7' or 8' tray with parchment paper and dusted with flour on the sides. 
• The batter should be of ribbon consistency , to adjust that add 1 or 2 tbsp milk as needed.
• Transfer to the prepared pan and bake in pre-heated oven for 25-30 minutes.
• Remove from oven and cool on a wire rack. Remove the cake from cake pan and cool completely before wrapping in cling wrap till use.

PREPARING COFFEE SYRUP(for soaking cake)

• Add the water in a pan and bring to a boil. To this add the sugar and coffee syrup. Mix well until the sugar and coffee powder is completely dissolved. Switch off flame and leave to cool. If preparing earlier, then refrigerate till use.

PREPARING COFFEE WHIPPED CREAM

• Beat the whipping cream with a beater until soft peaks. To this add, the coffee sauce(3 tbsp) and beat again until stiff peaks(takes about 4-5  minutes). Tilt the bowl upside down and check if cream is flowing down, if it stays like that, then it's ready. Refrigerate covered until use.

ASSEMBLING

• Cut the cake in three thin layers or two as per your likes using a serrated knife.
• Place the first layer of cake after placing a dollop of cream. 
• Then soak the cake nicely using the prepared coffee syrup. Then add the coffee whipped cream using a piping bag and level this up with a spatula. Finally, add the coffee sauce on top (about 1.5 tbsp). Spread using a spatula.
• Then, place the second layer and soak the cake followed by coffee whipped cream and coffee sauce (1.5 tbsp).
• Then finally place the top layer, soak the cake nicely. Add the coffee whipped cream on the top and sides to give a nice crumb coat. Refrigerate at least half an hour before you apply the final coat.
• Apply the final coat of whipped cream and using a scraper draw a pattern on the sides. Pour the coffee sauce on the sides, using a small piping bag to dribble down through the sides.
• Also, pour the coffee sauce on top and spread evenly using an offset spatula. Then add the coffee whipped cream in a piping bag with star nozzle, draw designs on the upper border and lower borders. Finally, I placed a few chocolate chips on the sides and chocolate designs on top to finish the cake. Refrigerate until the cake is set (about 2 hours) and enjoy !!

NOTES

* You can use espresso coffee powder too when making this cake. I have used instant coffee powder.

* I have added only 6 tbsp sugar for making coffee sugar syrup, which was good enough with the caramel coffee sauce and whipped cream. But you can add 2 more tbsp if you need more sweet. Also, I have added 3/4 cup powdered sugar in the cake, which you can increase upto 1 cup. This cake is moderately sweet.

Few of my frosting creations that may be helpful for any occasions. Am not a pro in frosting, but you'll definitely get ideas -
* Fondant Cake

* Spanish Delight Cake(San Marcos Cake)

* Opera Cake

* Chocolate almond Cake(Julia Child's Cake)

* Baby Shower Cake

* Black Forest Cake

* White Forest Cake

* Pineapple Pastry

* Red Velvet Cake

* Marble Cake with Butter Cream Frosting & Ganache

* Joan's Rainbow Cake

* Neapolitan Christmas Cake

* Pull me Up Cake

* Vancho Cake