Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Servings: 10
Ingredients
Cake
Mix 1
2 ½ cup all-purpose flour
1 Tbsp. NEKTAR espresso powder
1 Tbsp. cacao powder
1 tsp. baking soda
1 tsp. salt
2 cups granulated sugar
Mix 2
2 large eggs
1 ½ cup vegetable oil
1 cup buttermilk
1 Tbsp. vinegar
1 tsp. vanilla extract
Coffee Cream Cheese Frosting
200 g. cream cheese at room temperature
200 g. unsalted butter at room temperature
1 tsp. vanilla extract
1 tsp. NEKTAR espresso powder
3 cups icing sugar
Instructions
Preheat oven to 160°C.
Coat 2, 22cm round pans with vegetable oil and cut parchment rounds to fit in the bottom of each pan. Set aside.
In a bowl shift together all the ingredients of mix 1 and afterwards add the granulated sugar.
We gently fold everything in with a spoon.
In another bowl we whisk the eggs thoroughly until they get flyffy and then add all the ingredients of mix 2.
We mix well until everything is combined.
Next we conbine the flour and egg mixtures folding gently for about 30 seconds, or until no lumps remain.
Divide the batter equally into the 2 prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely removing the parchment.
In the meanwhile we prepare our frosting.
Firstly we sift the icing sugar and leave it aside.
Then in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, we beat the butter on high speed until it gets fluffy.
We add the cream cheese, vamilla and espresso powder and whish thoroughly until it is smooth and creamy.
Add the icing sugar a little at a time and beat on low speed until it is incorporated, then switch to high speed and beat for 2 minutes.
Scrape the sides of the bowl and repeat.
If you want the frosting a little thinner or thicker, add accordingly less or all of the given sugar.
To assemble the cake place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer.
Place the second layer on top, then use the remaining frosting to frost the top and or include the sides of the cake if you wish you wish to cover it completely.
If we wish the later we should chill the cake in the fridge for half an hour to set the crumb coat.
Then we take it out and decorate with the rest of the frosting.
We may also want to cut each cake in two so we have four layers of cake, using frosting in between.
We keep our cake in an airtight container up to a week.
Bon Appetit!
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