INGREDIENTS:
Cake
- 1 3/4 c all purpose flour
- 1 1/4 c + 2 T sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 c buttermilk
- 12 T butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 c strong coffee
- 3/4 c high quality cocoa powder*
- 1/4 c coffee rum
Coffee Cream
- 1 1/2 T instant coffee
- 3/4 c heavy whipping cream
- 9T powdered sugar
- 12 oz mascarpone cheese
Ganache
- 3.5 oz milk chocolate
- 5 T heavy whipping cream
Cake
- Preheat oven to 350F. Mix flour, sugar, baking soda, baking powder, and salt together in a large bowl.
- In a small saucepan, combine coffee and cocoa powder and heat until cocoa powder is well incorporated.
- In a separate bowl, combine buttermilk, butter, eggs, and vanilla. Add in coffee/cocoa mixture and coffee rum. Gradually add mixture to the flour mixture. With an electric mixer, whisk until combined.
- Grease and flour two 8″ round pans. Pour batter evenly into each pan and bake at 350F for 35 minutes or until toothpick inserted into the center comes out clean.
- Combine instant coffee granules, heavy whipping cream, powdered sugar and mascarpone cheese in a large bowl and whip on high until stiff peaks form. Refrigerate until ready to use.
- In a small saucepan or double broiler, carefully melt milk chocolate with whipping cream. Cool slightly.
- Place 1/3 of cream on the top of the first layer of cake. Top with second layer and spread the remaining 2/3 cream over the top and sides. Drizzle ganache over the top and sides of the cake. Refrigerate for 3 hours and then serve.
Source: Fashion Edible
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