If you enjoy drinking coffee and consuming any coffee flavoured delightful sweets than you are bound to love this decadent three tier-ed 'Cappuccino Layer Cake' which I adapted from a recipe I spotted on Pinterest belonging to Thalia from "Butter and Brioche". What is even better about this recipe is that most of the ingredients used in the making of this cake will be readily available in most household pantries guaranteed. The Cappucino Layer Cake is comprised of three moist coffee flavoured cake layers that are sandwiched beneath a fluffly coffee flavoured buttercream frosting. The buttercream can be incredibly sweet so best used sparingly on your cake when layering it. The cake will definitely transport you into blissfulness and leave you craving just another bite. I say this cake is best suited for an afternoon tea treat enjoyed in your gardens or backyard with a tall glass of milk to wash all that sweetness down.
Ingredients
For the Cake Layers:
·
500 g plain
flour
·
6 tsp baking
powder
·
100 g almond
meal
·
440 g caster
sugar
·
1 tsp salt
·
220 g unsalted
butter, diced at room temperature
·
6 tbsp instant
coffee granules, dissolved in 160 ml hot water
·
1 tbsp vanilla
extract
·
160 ml whole
milk
·
6 eggs
For the Buttercream Frosting:
·
220 g unsalted
butter, diced at room temperature
·
4 tbsp instant
coffee granules, dissolved in 4 tablespoons of boiling water
·
720 g icing
sugar
Instructions
For the Cake Layers:
1. Preheat the oven to 180 C (350
F). Line, grease and three 20 cm cake tins.
2. In a large bowl, combine the
flour, baking powder, almond meal, sugar and salt.
3. Using your fingers rub the
diced butter into the dry flour mixture until no large chunks of butter remains.
4. Pour the dissolved coffee into
the flour mixture, along with the vanilla, eggs and milk. Combine until smooth
with an electric beater or wooden spoon.
5. Divide the batter between the
cake tins and bake for 30 to 35 minutes or until the centre springs back when
lightly pressed.
6. Let the cakes cool in their
tins then turn out onto a wire rack and level any domed cakes.
For the Buttercream Frosting:
1. Cream together the room
temperature butter, dissolved coffee and icing sugar until smooth. It should be
the consistency of cream cheese. If it is too thick, add a splash of milk.
For Cake Assembly:
1. Place the first cooled and levelled
cake layer base side up on a stand or large platter. Place one-third of the
buttercream on the layer and smooth, stopping just shy of the edge.
2. Repeat the process with the second
and third cake layers - pressing down lightly as you go.
3. Use the remaining buttercream
to first crumb coat your cake lightly and place back into the fridge for an
hour.
4. Take out your cake again and
frost it completely and use an offsetting spatula or flat butterknife to smooth
out your cake completely.
