Description
Moist Coffee Cake
A moist, fluffy coffee cake with rich coffee flavor, layered with whipped white chocolate and coffee ganache frosting, and topped with lightly candied walnuts. Perfect for coffee lovers!
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Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. 2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. 3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. 4. In a separate jug, combine strong brewed coffee with milk. 5. Alternately add the dry ingredients and the coffee-milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. 6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Serving Suggestions
This cake is a showstopper on its own, but a few accompaniments elevate it. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the coffee richness. For the ultimate coffee experience, pair it with a freshly brewed cup of espresso or a latte. It’s perfect for afternoon tea, brunch gatherings, or as a decadent dessert after dinner.
How-to Summary
To make this Moist Coffee Cake, start by baking two layers of fluffy coffee-infused cake. While they cool, prepare a white chocolate ganache, whip it until light, and blend with instant coffee for the frosting. Assemble by spreading frosting between the layers and over the entire cake. Finally, top with homemade candied walnuts for a delightful crunch.
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee? Yes, dissolve 2 tablespoons of instant espresso powder in 1 cup of hot water to substitute for the brewed coffee.
How do I store this cake? Store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
Can I make the cake layers ahead of time? Absolutely. Wrap the cooled cake layers tightly in plastic wrap and freeze for up to a month. Thaw overnight in the refrigerator before frosting.
My ganache split or became grainy. What happened? This usually occurs if the cream was too hot when poured over the chocolate, causing it to seize. Ensure your cream is just simmering, not boiling. To fix a split ganache, add a tablespoon of room-temperature milk and whisk vigorously.
Can I omit the nuts? Of course. The candied walnuts are optional. You can top the cake with chocolate shavings, a dusting of cocoa powder, or simply leave it with the beautiful frosting.
Common Mistakes to Avoid
Avoid overmixing the cake batter once the dry ingredients are added, as this will develop gluten and lead to a tough, dense cake. Ensure your cakes are completely cool before frosting, or the ganache will melt and slide off. When making the candied walnuts, stir them continuously over medium heat to prevent the sugar from burning. Do not rush the ganache cooling process; it must be completely cold before whipping to achieve a light, spreadable consistency.
Conclusion
This Moist Coffee Cake is a celebration of deep, aromatic coffee flavor in a stunning dessert form. The combination of tender cake, luxurious whipped ganache, and crunchy candied walnuts creates an unforgettable texture and taste experience. While the process has several steps, each one is straightforward, resulting in a professional-quality cake perfect for any special occasion. Follow this guide, heed the tips to avoid common pitfalls, and you’ll be rewarded with the ultimate treat for coffee lovers.