Preparation Time: 2 HOURS
Cooking Time: 35 MINUTES
Total Time: 2 HOURS & 35 MIN
Servings: 12
Ingredients
Cake
310 g. all purpose flour
2 ½ tsp. baking powder
1 pinch of salt
240 g. milk at room temperature
2 Tbsp. NEKTAR espresso powdered
170 g. unsalted butter at room temperature
300 g. caster sugar
3 large eggs
1 tsp. vanilla extract or vanilla bean paste
Swiss Meringue & Coffee Buttercream
6 egg whites (large eggs)
300 g. caster sugar
340 g. unsalted butter at room temperature
1 Tbsp. NEKTAR espresso powder
1 Tbsp very hot water
Instructions
Preheat oven to 170 degrees Celsius.
Grease and flour three 15 cm round pans lined with parchment.
In a bowl, whisk flour, baking powder and salt until combined and set aside.
In a cup combine room temperature milk and Nektar espresso powder until it is dissolved.
Using a mixer fitted with a paddle attachment, cream butter and sugar for 3 minutes on medium to high speed until it is fluffy.
Reduce speed and add eggs one at a time fully incorporating before adding the next.
Add vanilla and mix.
When it is ready we will add the flour and espresso milk mixtures in three stages alternating between them.
We begin and end with flour, fully incorporating at each new addition,gently.
We bake for 30-35 minutes, until a toothpick comes out clean.
We do not want it to overbake and dry out.
Take the cakes out and let them rest for 10 min before removing the pans and letting them cool down completely on a wire rack.
Swiss Meringue Coffee Buttercream
To create the Swiss meringue buttercream frosting start by placing the egg whites and sugar in the bowl of a stand mixer and whisk together until combined.
Place the bowl over a double boiler, with simmering water on low heat, and whisk thoroughly and constantly until the sugar dissolves and the mixture heats up for approximately 3 minutes.
Be careful not to cook the eggs.
Take the bowl off the heat and back to the stand mixer and set to whisk on high speed until the mixture turns glossy white and it forms stiff picks, for about 10 minutes.
When it is ready the bowl should not be warm to the touch.
Reduce speed and gently fold in butter in small additions.
Add vanilla paste or extract and the espresso powder dissolved in the warm water.
Whip thoroughly until everything is incorporated.
To assemble our cake place one cake layer on a serving plate and top with about half a cup of buttercream.
Repeat process until all layers are placed and use the buttercream on the top to form the crumb coat. Place in the fridge for half an hour to set the crumb coat.
Take the cake out and frost the top and sides with the remaining buttercream, decorating however you prefer.
You may add coffee beans or dust with cacao and espresso powder for stronger taste.
Leave the cake in the fridge to rest 30 minutes before serving.
You may keep the leftovers in an airtight container in the fridge up to a week.
Bon Appetit!!
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