Layered Coffee & Cream Cake … coffee genoise with coffee cream swathed in a dark chocolate ganache
“Only one thing is certain about coffee…. Wherever it is grown, sold, brewed, and consumed, there will be lively controversy, strong opinions, and good conversation.”
Mark Pendergrast
Layered Coffee & Cream Cake. It was that time of the year again. June already here and almost gone. With it, another birthday. Before you know it, the years gallop by. From what was a tiny knee kissing, naughty toddler, to an even naughtier, much taller, cookie & brownie monster cum food loving teenager, time does fly! How they change, the challenges they offer, and yet the smile that seems to make things easier!
Sometimes I wish we could have hung on to those days where life seemed simpler. Then again, teenagers are mixed packages. You never know when the next surprise is going to hit you. In many ways, the challenges keep us on our toes. And in even more ways, quite exhausted.
Nothing can prepare you enough…. nothing! That said, there are good times galore too! Who could have thought ‘he‘ would write poems? Now he has a blog that pops out a poem, sometimes few and far between, but does! I would have never expected him to play mother to the dog. He does.
My first choice of cake for his summer birthday is always a fruit based one. With summer threatening to singe us as the earth is literally on fire, stone fruit are true saviours. The colours, the lure, the juiciness … You will find a abundance of stone fruit recipes here on PAB.
Unfortunately we flew in really late from Calcutta the evening before his birthday and the loads of laundry took its toll. There was no way I was going grocery shopping. Thought I’d do a Bittersweet Fallen Chocolate Gateau but that wouldn’t offer an element of surprise. I like the air of expectancy around birthday cakes at home. Makes it so much fun!
The lack of time made me think coffee. Cake of any kind, flavour, texture is welcome. Chocolate was my first choice but the Camisoni coffee extract helped me decide. The deep heady aroma of coffee that emanated from the bottle sent me packing to make a coffee genoise. Coffee is something we all LOVE!
A four egg cake is never enough for birthdays. Keeping in mind ‘forever hungry for seconds’ teenagers, I whipped up two coffee flavoured genoise sponges. My love for coffee has been inherited by both the kids. Often their natural choice for dessert when we go out is anything with coffee!
What shall I say about the end result? It was so good that we couldn’t get enough of it. It got over before we knew it. Seconds yes, but there was no chance for thirds {as the birthday boy rued!}. If I had had the energy and the ‘get up and go‘ the next day, IF, I would have happily whipped up another.
I’ve done the genoise sponge before for my birthday a few years ago. That is one of my favourite cakes, an Espresso Coffee Cream Cake. A while later there came about another delicious combination with coffee genoise sponge and chocolate quark. The latter sounded strange when I made it, but tasted great!
So here we go, sharing some deliciousness with this coffee laced cake. And in case you’ve missed it, Camisoni has a giveaway of their extracts on Passionate About Baking. Do stop by for a minute if you’d like to be part of it.
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Recipe: Layered Coffee & Cream Cake
Summary: If you love coffee, then this Layered Coffee & Cream Cake is the cake for you. Deep, divine, addictive coffee flavours of the coffee genoise and coffee cream combine with a dark chocolate ganache, promising to make this an unforgettable experience.
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- Simple Coffee Genoise {Make 2 X 4 egg cakes}
- 4 large eggs
- 200g sugar
- 2 tbsp instant coffee powder
- 1 tsp Camisoni premium coffee extract
- 220g plain flour
- 1 tsp baking powder
- Pinch of salt
- 1/4 cup unsalted butter, melted and cooled
- Simple sugar syrup
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp instant coffee powder
- Filling
- 400ml low fat cream
- 50g icing sugar {as per taste}
- 1 tsp Camisoni premium coffee extract
- Dark chocolate ganache
- 150g dark chocolate
- 150ml low fat cream, room temperature
- Dark chocolate shards for garnishing
Method:
- Coffee Genoise Sponge
- the oven to 190C. Line the bottom and sides of 2 X 8″ spring form round tin.
- In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.
- Take off water and continue to beat till the mixture cools down, about 5-7 minutes. Add the coffee extract and beat in again for a minute.
- Fold the flour through gently, in 3 goes, lightly till it’s mixed through well. Be careful not to release the beaten in air.
- Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.
- Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
- Cool completely on racks, then slice into two horizontally.
- Total 2 X 4 egg cakes=4 layers
- Syrup
- Place ingredients in a small pan and stir until sugar dissolves. Cool.
- Filling
- Whip ingredients together till medium stiff peaks form. Taste and adjust sweetness if required.
- Assemble
- Brush each layer with the coffee syrup, and sandwich with the filling.
- Give the whole cake a thin layer of ganache as a base coat. Let it set for about 30 minutes.
- Frost with the remaining ganache and garnish with chocolate shards etc.
- Chill for about an hour or overnight. The flavours mature nicely over time.
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Also find me on The Rabid Baker, The Times of India
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
33 Comments
Divya
Oh yum,the cake looks so gorgeous Deeba.Chocolate and coffee can never ever go old-fashioned,a match made in heaven.Love the chocolate shards on the side of the cake.
Zainab| Blahnik Baker
This is a beautiful cake and I love the combination of chocolate and coffee always!
PS: I’ve been a reader for a while now but never commented. First time comign out of the shadows here on PAB.
Deeba @ PAB
Thank you for stepping out Zainab. I am touched. It’s wonderful to ‘meet’ you, and even more wonderful to know you are a baker!
Amy Cheong
What a wonderful delicious cake! Sure my son will love it, IF I bake it for him. My daughter will definitely say “how to watch my waistline?”. Thanks for sharing your recipe. Take care.
Suma Rowjee
Kudos to your enthusiasm and energy for baking Deeba! I doubt if I would have whipped up one even anywhere like this after a journey. Coffee is very very much my cuppa and can imagine this would have been delectable!
Ash (foodfashionparty@blogspot.com)
Coffee and chocolate are perfect together. I enjoy your page and get so inspired by your creations. I have been following your blog for a while and can’t get over how your kids are growing up…ENJOY!!
Kiran @ KiranTarun.com
Love the layers of flavors and decadence, Deeba!
arundati
happy birthday to the young turk! and my gosh deeba, what a handsome young man he has grown into from a cute as a button boy! lovely cake, but this time its in the background!
Tarang
Hi Deeba, your photographs are always so beautiful, as is your food. Reading each post is a pleasure!
Two questions – If I don’t have coffee extract, can I use a mix of instant coffee, hot water and maybe Kahlua instead? Can you recommend proportions/quantity to be used in the recipe?
Also, do you know if Camisoni ships to India? Would love to get some good quality vanilla, coffee and coconut extract!
Thanks very much!
-T
Deeba @ PAB
Ola Tarang, thank you for your generous words. I think 1 tsp of Kahlua and 1tsp of instant coffee should work some magic in here.Not sure if Camisoni ships to india, but I will find out. take care!! 🙂
Tarang
Gracias!
My baking project for the weekend.
pri
yum yum yummy!! i love coffee based desserts !
happy birthday to your Boy Deeba! wow…they grow up so fast! i guess both your kids have taken after u in the creativity department 🙂 all the best to them 🙂
deeba, is this coffee extract available in india? they dont have an option to sell them online.
how can i substitute it?
Deeba @ PAB
Hi Pri, Not sure if they sell online/ ship to India. Will find out for you. You could substitute it with 1 tbsp instant coffee powder.
Gera @ Restaurant WordPress
Hi Deeba,
Happy belated birthday to your son!
My stomach is growling with this chocolaty and coffee cake.
Fascinating the decoration, and more with these vivid images – is like I’ve it here on my table 🙂
All the best to you and your family,
Gera
tiger resort in india
What a cake !! My mouth has started watering. I eagerly want to make it and eat it all alone..
Thnks
Colette (Coco)
This looks so decadent, I can’t stand it!
Jamie
Ohhhh Deeba! Look at how he has grown! I can’t believe it! Wow and so handsome! I know he is your little sweetheart and it is always astonishing for us to look at our young men and believe that they are really ours? We still expect the little babies and the little boys to show up out of their bedroom! My baby turned 25 last weekend, my other baby will be 23 next week and I am stunned!
Now, would I be able to conconct such a stunning creation, a gorgeous cake as you did? I doubt it but I might just try! And I swoon over the coffee – chocolate combo! Gorgeous, Deeba, just beautiful!
Finla
I missed his b’day wowo i am seeing his poc after long and he has grwon into a handsome young fellow. Belated birthday wishesh to him. Came ehre as i was looking for a chocolate cake 🙂
sarama
In this recipe,can we use non dairy whipping cream?
Deeba @ PAB
Sure you can Sara. I don’t use non dairy whipping cream because of additives.
sithara
hello Deeba,came across your blog a couple of days back and i’m in Love:)…Right from your recipes to the gorgeous pictures and the lovely quotes, this is one of the nicest blogs that i have come across. I particularly like your recipes using alternate flours as i am always looking for ways to bake without refined flour. Pls.check out my facebook page Chocolicious-hyderabad if you find the time..And now am off to try your old-fashioned layered chocolate cake (am planning to try it with whole-wheat)…Thanks and keep up the good work..
Deeba @ PAB
Thank you for stopping by Sithara. It’s wonderful to meet another home baker…will check out Chocolicious asap!
pooja
hi…iam visiting your site for the first time and fell in love with it……like love at first sight……i haven’t tried any of your recipes however would want to start with this coffee cake…..but iam a little confused….what is “IN 3 GOES”…????????
please please help….because all i want to do is make this cake and eat it……”HELP”…..
Deeba @ PAB
Thank you for your sweet words Pooja. Sorry about the unclear instructions. In 3 goes …means 1/3rd, then another third, and then the last third…ie mix it in 3 lots.
STAY NUTS!!!
HI iam visiting your website for the first time and fell in love with it…just like love at first site….i havent tried much infact nothing from the site…..so would like to start from this chocolatey….coffee cake and i need some help……please plz plz….what IS “IN 3 GOES”…..?????
PLEASE HELP……!!!!!
THANKS
STAY NUTS!!!
THANKS A TON……iam a slow learner…so u mean i should add the flour mix in 3 parts right????
Philippines Food
Egg cake is very tastey and healthy . Thanks for shareing the rciepe .
ruby
Looks delicious…this cake is on my bucket list..can i use nescafe instead of camisoni…and amul full cream?don’t get the specified ingredients where i reside…
Deeba @ PAB
Yes of course.
Maureen
This is a wonderful cake. Chocolate and coffee can never be really go out of style. And as a coffee lover here, I say that this cake is so attractive and quite stunning.
Deeba @ PAB
Thank you so much Maureen.So happy to meet another coffee lover. 🙂
Rubica
Thanks for given this information’s. Next week is my dad’s birthday. I want to make some new recipe for him. Baking | Layered Coffee & Cream Cake coffee genoise with coffee cream swathed in a dark chocolate ganach, It’s really very good idea and It’s good for him. He loves to eat any cake,which is related to coffee flavor.
Vivacious Skin
There is certainly a great deal to know about this subject.
I love all the points you’ve made.