Preparation Time: 20 Minutes
\nCooking Time: 30 Minutes
\nServings: 10<\/p>\n
Ingredients Mix 2 Coffee Cream Cheese Frosting<\/u><\/strong> 1 tsp. NEKTAR espresso powder Instructions<\/u><\/strong><\/p>\n Preheat oven to 160\u00b0C. Then\u00a0 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. Bon Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":" Preparation Time: 20 Minutes Cooking Time: 30 Minutes Servings: 10 Ingredients Cake Mix 1 2 \u00bd cup all-purpose flour 1 Tbsp. NEKTAR\u00a0 espresso powder 1 Tbsp. cacao powder 1 tsp. baking soda 1 tsp. salt 2 cups granulated sugar Mix 2 2 large eggs 1 \u00bd cup vegetable oil 1 cup buttermilk 1 Tbsp. vinegar […]<\/p>\n","protected":false},"author":3,"featured_media":4027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en"],"yoast_head":"\n
\n<\/u><\/strong>Cake<\/u><\/strong>
\nMix 1
\n2 \u00bd cup all-purpose flour
\n1 Tbsp. NEKTAR\u00a0 espresso powder
\n1 Tbsp. cacao powder
\n1 tsp. baking soda
\n1 tsp. salt
\n2 cups granulated sugar<\/p>\n
\n2 large eggs
\n1 \u00bd cup vegetable oil
\n1 cup buttermilk
\n1 Tbsp. vinegar
\n1 tsp. vanilla extract<\/p>\n
\n200 g. cream cheese at room temperature
\n200 g. unsalted butter at room temperature
\n1 tsp. vanilla extract<\/p>\n
\n3 cups icing sugar<\/p>\n
\nCoat 2, 22cm \u00a0round pans with vegetable oil and cut parchment rounds to fit in the bottom of each pan. Set aside.
\nIn a bowl shift together all the ingredients of mix 1 and afterwards add the granulated sugar.
\nWe gently fold everything in with a spoon.
\nIn another bowl we whisk the eggs thoroughly until they get flyffy and then\u00a0 add all the ingredients of mix 2.
\nWe mix well until everything is combined.
\nNext we conbine the flour and egg mixtures folding gently \u00a0for about 30 seconds, or until no lumps remain.
\nDivide the batter equally into the 2 prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
\nCool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely removing the parchment.
\nIn the meanwhile we prepare our frosting.
\nFirstly we sift the icing sugar and leave it aside.<\/p>\n
\nWe add the cream cheese, vamilla and espresso powder and whish thoroughly until it is smooth and creamy.
\nAdd the icing sugar a little at a time and beat\u00a0 on low speed until it is incorporated, then switch to high speed and beat for 2 minutes.
\nScrape the sides of the bowl and repeat.
\nIf you want the frosting a little thinner or thicker, add accordingly less or all of the given sugar.
\nTo 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.
\nPlace 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.
\nIf we wish the later we should chill the cake in the fridge for half an hour to set the crumb coat.
\nThen we take it out and decorate with the rest of the frosting.
\nWe may also want to cut each cake in two so we have four layers of cake, using frosting in between.
\nWe keep our cake in an airtight container up to a week.<\/p>\n