double shot

This cake was created to celebrate our good friend’s birthday. He loves coffee so I set out to make the ultimate coffee cake. Now, when googling ‘coffee cake’ it’s tough to sort through the masses of crumbly, powdered sugar coated breakfast delights to find recipes for actual coffee flavored cake. But I found what I was looking for. Twice. And thus this cake was born—two cakes in one. Two dark chocolate coffe layers and two straight coffee flavored layers. And what other flavor than coffee for the icing? Oh, well, Bailey’s Irish cream will do the trick. Two surprisingly delicious cake flavors combined with two bold, scrape-your-plate icing flavors. Topped with a pile of chocolate covered espresso (yes, I typed ‘expresso’ twice before getting my finger over to the ‘s’….still trying to kick the habit) beans on top because well, heck, we’re already going for ridiculously indulgent as it is. Why not go all the way?

This post is exciting for me because every element of this cake was the perfect flavor and texture, and with so many elements, it’s yours to mix and match. Dark chocolate coffee cake with bailey’s icing. Or coffee cake with Bailey’s icing filling and coffee icing on the outside. And on the occasion you are feeling adventurous, do it all. It’s definitely worth it.

the ultimate coffee cake
from the pioneer woman, bon appetit, and my own imagination : )

cake 1: dark chocolate coffee cake

2 cups cake flour, sifted
3/4 cup natural dark/dutch processed cocoa powder, sifted
tsp baking soda
3/4 tsp salt
sticks (3/4) cup unsalted butter, room temperature
2 cups packed light brown sugar
3 large eggs
tsp vanilla extract
1 cup buttermilk
4 tsp instant espresso/coffee powder dissolved in 3/4 cup hot water*

*I used Starbucks Via Italian Roast for all the instant coffee for a bold taste (when the cake bakes the flavor fades so you have to use the bold stuff)

  • Preheat to 325°F. Generously butter two 8 or 9-inch cake pans and dust with flour, tapping out any excess. Line bottom of pans with parchment paper cut to lay flat.
  • Whisk 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Set aside.
  • In another bowl, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
  • Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.

cake 2: coffee coffee cake

2 cups flour, sifted
2 cups sugar
¼ tsp salt
2 sticks (1 cup) unsalted butter
3 Tbsp instant coffee, dissolved into 1 cup boiling water
½ cup buttermilk
2 eggs
1 tsp baking soda
2 tsp vanilla extractI
  • Preheat the oven to 350ºF. Grease and flour two 8 or 9 inch round pans.
  • In a large bowl, combine sugar, flour, and salt.
  • In a medium saucepan, melt butter over medium low heat. Pour the concentrated coffee/water mixture right into the melted butter on the stove top. Let boil for about 10 seconds and then remove from heat.
  • In another small bowl combine the buttermilk, eggs, baking soda, and vanilla. Stir well.
  • Now stir the butter/coffee mixture into the flour bowl. Stir gently until just combined.
  • Add the egg mixture to the flour bowl as well, gently folding until evenly combined.
  • Pour half of the batter into each pan. Bake for 20-22 minutes. Allow to cool slightly before inverting the cake onto your hand, removing the pan, and inverting back onto a cooling rack.

coffee icing

sticks unsalted butter, softened
4 cups powdered sugar
2 Tbs instant coffee
¼ tsp salt
8 Tbs heavy cream
  • Combine all ingredients in a large mixing bowl. Beat on low at first and work your way up faster and whip until light and creamy. You can add the powdered sugar slowly in order to control the consistency of the icing more closely. Spread generously the cooled cake of your choosing.

Bailey’s irish cream icing

4 cups powdered sugar
1 stick unsalted butter, softened
4 Tbs Bailey’s irish cream (you can buy two little bottles at the counter of any liquor store if you don’t want a huge bottle)
6 Tbs heavy whipping cream
  • Combine all ingredients in a large mixing bowl. Beat on low at first and work your way up faster and whip until light and creamy. You can add the powdered sugar slowly in order to control the consistency of the icing more closely. Spread generously the cooled cake of your choosing.

 

In the picture below, you can see how nice and dense the cake is, cutting clean and beautiful! For the cake I did coffee/chocolate/coffee/chocolate. The lighter icing is the bailey’s, and the darker is the coffee. I alternated these as well. I made the night before and refrigerated uncovered to allow the cake to gain some structure and stiffen the icing. It kept great and we had it the next evening—YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *