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This lovely MOIST cake is literally a coffee cake.  It looks like a chocolate layer cake but its dark color is simply from the coffee. I found it on The Pioneer Woman’s blog.  http://thepioneerwoman.com/

I have used regular instant coffee and espresso instant coffee as well.  It really is important to refrigerate after frosting BUT do not leave in the fridge longer than the hour.  I forgot to pull it out after an hour once and it was very dry that night for our birthday dinner.  But it is so moist that it needs a bit of fridge time to set up a bit.  Sigh, it really is so sad to ruin such a lovely cake that way.

  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 2 sticks Butter
  • 3 Tablespoons Instant Coffee Crystals
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 2 teaspoons Vanilla
  • _____
  • FOR THE ICING:
  • 1-1/2 stick Butter
  • 1 pound Powdered Sugar
  • 2 Tablespoons Instant Coffee Crystals
  • 1/4 teaspoon Salt
  • 4 Tablespoons Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour two round baking pans.

In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

Melt 2 sticks of butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.

Allow to cool completely.

Combine all icing ingredients, then ice the cake. Chill for an hour before serving.

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