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Author:
Franco Salzillo
If you love coffee as much as I do, you want to enjoy it all day, every day. That means you probably like coffee on your cake, too.
Espresso cakes are in vogue, everyone’s talking about them, and with good reason, they’re delicious and so grown-up. This is a good cake for any get-together and can easily be a birthday cake for the coffee lover in your life.
Soft, fluffy, spongy, moist and caffeinated. What else do you need? This coffee cake is just delicious, and it’s pretty fun to make, too, so get ready for a tasty challenge!
Our cake starts like many others, with eggs, sugar, butter and flour. Although this is not a chocolate cake, it does contain cocoa powder, but its two espresso shots which steal the spotlight.
We’re topping our cake with a buttercream espresso frosting, decadent, sweet and palate coating. You’ll love it. It has coffee, too!
I won’t lie, this is a beautiful cake, but it has some difficulties. The frosting involves making a meringue and then folding in the butter for the perfect cake topper. If you don’t feel confident enough, use your favorite chocolate frosting and add a tablespoon of instant coffee, it’s no biggie.
Let’s make it happen. This is the cake to rule them all and a fantastic tribute to our favorite dark brew. This espresso cake is above and beyond.
For the cake:
For the buttercream espresso frosting:
Preheat the oven to 350°F and grease a 9-inch cake pan.
In a large mixing bowl and using an electric hand mixer, beat the eggs, sugar, salt and vanilla extract until frothy.
Pour in the warm espresso and the melted butter while beating.
Slowly add the flour, cocoa powder and baking powder. Incorporate.
Pour the batter into the greased cake pan and bake for 45 minutes.
Meanwhile, in another mixing bowl, combine the egg whites and sugar with the electric hand mixer to form a meringue.
Cut the butter into cubes and add one cube at a time while beating the meringue.
Add the cold espresso and incorporate.
Remove the cake from the oven and cool on a cooling rack.
Once cool, top the cake with the buttercream espresso frosting.
