Moist Layered Coffee Cake

• Vegetarian

• Refrigerated

  • 135 g Egg white
  • 1 Egg yolk
  • 2 Eggs

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 cup Demerara sugar, Brown
  • 3 1/2 cups Flour
  • 1 cup Granulated sugar
  • 200 g Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Drinks

  • 3 Shots Espresso

• Dairy

  • 350 g Butter
  • 1 1/2 cups Milk

• Liquids

  • 40 ml Water

Found on baking-ginger.com

Description

Ingredients

• 3 1/2 Cups Flour
• 2 1/2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 Cup Oil
• 1 Cup Brown/Demerara Sugar
• 1 Cup Granulated Sugar (white sugar)
• 2 Eggs
• 1 Egg Yolk
• 3 tsp Vanilla
• 1 1/2 Cups Milk
• 2 Shots Espresso (or 1 Cup Strong Coffee)
• 200g Sugar
• 1 Shot Espresso (I used 1 Nespresso Shot)
• 135g Egg White
• 40ml Water
• 350g Cold Butter (chopped into blocks)
• 3 1/2 Cups Flour
• 2 1/2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 Cup Oil
• 1 Cup Brown/Demerara Sugar
• 1 Cup Granulated Sugar (white sugar)
• 2 Eggs
• 1 Egg Yolk
• 3 tsp Vanilla
• 1 1/2 Cups Milk
• 2 Shots Espresso (or 1 Cup Strong Coffee)
• 200g Sugar
• 1 Shot Espresso (I used 1 Nespresso Shot)
• 135g Egg White
• 40ml Water
• 350g Cold Butter (chopped into blocks)

Directions

• Preheat oven to 180ºC/350ºF and line 3 8inch pans with baking paper.
• Using the paddle attachment, cream the oil and sugar and vanilla together.
• Add in the eggs and egg yolk and continue to beat the mixture.
• Meanwhile, sift together the remaining dry ingredients.
• Add the dry ingredients to the egg mixture, alternating with the milk. Mix until just combined.
• Add the warm espresso shots to the mixture and mix only until everything is just combined.
• Divide the batter between the 3 pans and bake for 25-27min or until a fork inserted comes out clean.
• Place your espresso shot in the fridge to allow it to cool slightly.
• In a saucepan, bring the 150g of sugar, and the water to a simmer.
• Allow to simmer until it reaches the soft ball stage (about 110ºC).
• Meanwhile beat the egg whites with the remaining sugar until stiff peaks.
• Once the sugar reaches the soft ball stage, pour the sugar mixture into the egg white mixture while beating on high speed. Make sure you pour the syrup in, in a slow steady stream.
• Continue to whip the mixture on high speed until the bowl has cooled down slightly.
• Then add the butter blocks to the mixture, one block at a time.
• Continue to mix until you have a delicious creamy buttercream.
• Then slowly pour in the cooled espresso shot and whip until well combined.
• Assembling the Cake (see video):
• Cut off the tops of each layer using a cake leveller or knife to ensure all layers are even.
• Place a little buttercream on the bottom layer and spread until evenly distributed.
• Place the next layer on top of the buttercream and repeat step 1.
• Place the last layer and then top with remaining buttercream.
• Spread the buttercream around the top and then down the sides.
• Using an offset spatula to smooth the buttercream around the entire cake.
• Then use a cake scraper to smooth the cake as well as to remove all the excess buttercream.
• Lastly, pipe a few blobs on top of the cake or top with fresh flowers.
• Preheat oven to 180ºC/350ºF and line 3 8inch pans with baking paper.
• Using the paddle attachment, cream the oil and sugar and vanilla together.
• Add in the eggs and egg yolk and continue to beat the mixture.
• Meanwhile, sift together the remaining dry ingredients.
• Add the dry ingredients to the egg mixture, alternating with the milk. Mix until just combined.
• Add the warm espresso shots to the mixture and mix only until everything is just combined.
• Divide the batter between the 3 pans and bake for 25-27min or until a fork inserted comes out clean.
• Place your espresso shot in the fridge to allow it to cool slightly.
• In a saucepan, bring the 150g of sugar, and the water to a simmer.
• Allow to simmer until it reaches the soft ball stage (about 110ºC).
• Meanwhile beat the egg whites with the remaining sugar until stiff peaks.
• Once the sugar reaches the soft ball stage, pour the sugar mixture into the egg white mixture while beating on high speed. Make sure you pour the syrup in, in a slow steady stream.
• Continue to whip the mixture on high speed until the bowl has cooled down slightly.
• Then add the butter blocks to the mixture, one block at a time.
• Continue to mix until you have a delicious creamy buttercream.
• Then slowly pour in the cooled espresso shot and whip until well combined.
• Assembling the Cake (see video):
• Cut off the tops of each layer using a cake leveller or knife to ensure all layers are even.
• Place a little buttercream on the bottom layer and spread until evenly distributed.
• Place the next layer on top of the buttercream and repeat step 1.
• Place the last layer and then top with remaining buttercream.
• Spread the buttercream around the top and then down the sides.
• Using an offset spatula to smooth the buttercream around the entire cake.
• Then use a cake scraper to smooth the cake as well as to remove all the excess buttercream.
• Lastly, pipe a few blobs on top of the cake or top with fresh flowers.