Cakes / Pastries / Cookies/ Bread/Muffins.

Coffee Sponge Cake with Coffee Buttercream icing sprinkled with Toblerone Chocolate Shavings.

My family at home, and my uncles, aunts, mom, cousins, and everyone I know have an eternal love affair with this delectable ingredient – “Coffee”. We love our morning cuppa and enjoy the freshness and zing that it adds in to our mornings! I am also eternally trying to add coffee in to our everyday snacks….Coffee Cookies and Cold Coffee with Ice Cream were born out of efforts in that arena!  I had my Kitchen Aid stand mixer and I wanted to try a real cake with eggs and my first cake had to be a Coffee Cake. I had earlier chanced on this recipe in Divya`s blog and I knew I had to make one of my own….Imagine the aroma of a coffee cake in the entire home!!! I was a goner! and Divya…this recipe is a keeper!!!

INGREDIENTS:

1 cup All purpose flour.

3/4 cup sugar.

3/4 cup butter softened at room temperature.

1 tsp baking powder.

1 Tbsp Boiling Water.

2 Tbsp Instant Coffee Powder.( I used Folgers Instant)

2 Eggs at room temperature.

1Tsp Vannila Essence.

1/4 Cup Milk at room temperature.

INGREDIENTS FOR COFFEE BUTTERCREAM FROSTING:

1/3 Cup Butter softened at room temperature.

1 Cup levelled Icing Sugar .

Dash of vanilla essence.

1 Tbsp Boiling Water with a dash of coffee powder dissolved in it.

1 Tbsp Heavy Whipping Cream.

2 Mini Toblerone Chocolate Mounds.

PREPARATION:

  • Preheat the oven to 350 F. Grease a round 9 inch cake pan.
  • Measure out one cup of all purpose flour and mix in the 1 tsp of baking powder. Set aside.
  • Dissolve the instant coffee powder with boiling water.  I used Folger`s Instant Coffee Powder that is 100% coffee. The Indian brands of  instant powders have at least 40-48% chicory so please keep that in mind, as you might have to slightly increase the measure to 3 Tbsps.
  • In a bowl, cream the sugar and butter under slow speed until they are fluffy.
  • Slowly add the eggs one by one with the mixer on and incorporate the eggs in. Do not overmix as this might rob the mixture of the air, which is an essential ingredient  for the sponginess of the cake.
  • Now add the vanilla essence, and the coffee dissolved in water. Beat well.
  • Next start adding the flour and the milk alternatively, starting with the flour, then milk, then flour and continue and finish with the flour.
  • Slowly pour on to the greased cake pan and bake for 30-35 minutes approximatelty, or until a toothpick thats inserted, comes out clean. Please keep a watch on the oven after 28 minutes or so, to make sure that the cake does not get burnt, over baked!
  • Allow to cool well before frosting the cake.

PROCEDURE FOR PREPARATION OF COFFEE BUTTERCREAM FROSTING:

  • In the mixer, add the whisk attachment and keep all ingredients at room temperature.
  • Add icing sugar, butter first and combine on low speed until well mixed. Increase the speed to medium and whisk for another 3 minutes.
  • Add the vanilla essence, coffee powder dissolved in water anf heavy whipping cream in the proportions mentioned above.
  • Keep whisking the mixture well for another 2-3 minutes until it reaches a spreading consistency.
  • Spread the coffee buttercream frosting on the cooled cake with a butter knife to make a smooth layer. Cream the sides of the cake if needed.
  • Grate dark chocolate toblerone over the cake. You can combine chocolate with the buttercream and pipe out designs on the cake if needed.
  • Chill for an hour for the frosting to set.
  • Delicious Coffee Cake with Coffee Buttercream frosting is ready.

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29 thoughts on “Coffee Sponge Cake with Coffee Buttercream icing sprinkled with Toblerone Chocolate Shavings.

  1. Anything coffee wins me over, and this is great. Gorgeous cake!
    {Re yr query. Sorry, I missed it out. Updated now Shobha}

  2. cake looks really good..will try it soon without eggs!:-) love the frosting………………yummm..

  3. I’m drinking my coffee in the morning as I read this. Now, if only I had a slice of the cake to go along with my coffee!! The texture looks dense and perfect for a coffee cake. I’d probably love it just like that – even without the frosting. And then when I’m done with the cake – I would just eat the 2 mounds of toblerone too! Why waste that?

  4. @ Anu…

    I know you love coffee and chocolate …just like me…its such a killer comba na? I loved the aroma when I was baking it!!!

    @ Deeba,
    Thnaks so much for your comments. Made m y day!

  5. @ Jyo,

    Substitute eggs with either margarine, canola oil or flaxseed powder. Wd be great!!!

  6. Hi Shoba,
    Your cake recipe is inviting me to try it right away.
    I just had a couple questions before I could.
    1. How many eggs did you use?
    2. If substituted with flaxseed powder, how much should I use for this recipe?

    Could you please let me know?

  7. Hi Divya,

    As already mentioned I used 2 eggs at room temperature. If yu shd substitute with flaxseed powder, I am guessing try it with around 2 spoons and also add margarine or butter…
    Refer to my eggless cakes for the general proportion.

    Shobha
    \

  8. Hey Shoba,

    You can delete this after you read it – not really a comment on the post – but what’s ur email – can i email you directly. You can email me at anunandu at gmail – love to catch up with u.

  9. Shoba, I tried this cake and must thank you and Divya for sharing with us such a delicious sweet treat. My family and I loved it. 🙂

  10. Wow..this is a simply fantastic cake. Looks damn delicious 🙂 yummm.. I love the finishing touch of adding tobleron shavings. 😉

    Buddy thanks for your comments in my blog. 🙂 The clicks are not edited that way dear. They are shot that way. I use the manual mode in my SLR and set the aperture range from F3.5 to F5.6 according to the size of the object I am zooming on. Play withe the aperture settings. It works wondering in food photography 🙂

  11. Neither am I a coffee-holic nor eggs in cakes are afancy…yet why am I eyeing the cake with such greed…of course for the Tobleron shavings! Just scrape them from top and reserve for me Okay??? But most certainly the cake is lovely 🙂

  12. Hi, I made a coffee cake today covered in butter icing, made with just butter and icing sugar. How long will this keep?
    I dont need it until Thursday but I only had time today to make it.
    Thanks

  13. Hey

    The recipe looks amazing…just a doubt..can i bake this cake in a microwave oven???????? for much time should it be baked?????????

    Kavi

  14. HI Kavi

    You cannot bake this cake in the microwave oven. It has to be a regular OTG oven. Time is around 25 minutes to 30 minutes or until a toothpick thats insterted comes out clean.

    Shobgha

  15. Thanks for the wonderful recipe! I made this for my daughter’s birthday yesterdauy (without the topping though!) and everyone loved it!! The texture and the flavour was just superb :-))

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