FRENCH BUTTERCREAM CHOCOLATE COFFEE CAKE

FRENCH BUTTERCREAM CHOCOLATE COFFEE CAKE

INGREDIENTS

For French Buttercream:
5 large egg yolks
1/3 (80 ml) cup water
1 cup (200 g) white granulated sugar
2 cups (450 g) unsalted butter, softened
1/8 tsp salt
1 tsp coffee emulsion or extract
1 cup (175 g) semi-sweet chocolate chips, melted

For Chocolate Cake:

1 cup (226g) butter, softened at room temperature
1 cup (200 g) white granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup (236 l)) milk, lukewarm
2 tbsp instant coffee powder
1 3/4 cup (220 g) all-purpose flour
1/4 cup (45 g) cocoa powder
4 tsp (16 g) baking powder
1/4 tsp salt

For Coffee Custard:
1 large egg yolk
6 tbsp (75 g) white granulated sugar
1 tbsp cornstarch
1 tbsp (15 ml) water
¾ cup (177 ml) milk
2 tsp all-purpose flour
2 tsp instant coffee powder
1 tbsp (15 ml) coffee liqueur
2 tbsp (30 g) unsalted butter

INSTRUCTIONS

For French Buttercream: place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.

Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well. The buttercream will start to thicken as more butter is added.

After adding the butter, add the melted chocolate, salt and coffee extract. Mix again for a few minutes until a uniform and fluffy frosting forms.

For Chocolate Cake: preheat oven to 350F/177C. Line three, 8-inch (20-cm) baking pans with parchment paper and spray the sides with a baking spray. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until fluffy. Then add in the eggs one at a time, mixing well after each addition. Dissolve the instant coffee in the warm milk, then add to the batter.

In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Divide the batter evenly between the three prepared pans. Bake in preheated oven for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before assembling cake.


Recipe Source: FRENCH BUTTERCREAM CHOCOLATE
COFFEE CAKE