Ingredients with Measurements:
- 6 large eggs
- 1 cup granulated sugar
- 1 cup cake flour
- 2 tablespoons instant coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup hot water
For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons instant coffee
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Pastry bag with piping tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a small bowl, dissolve the instant coffee in hot water and set aside.
3. In a large mixing bowl, beat the eggs and sugar together on high speed until thick and pale, about 5 minutes.
4. Sift the cake flour and salt together, then gently fold into the egg mixture in three additions.
5. Add the melted butter, vanilla extract, and coffee mixture to the batter, and fold until just combined.
6. Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
8. To make the Coffee Buttercream, beat the softened butter on high speed until light and fluffy, about 2-3 minutes.
9. Add the powdered sugar, instant coffee, hot water, vanilla extract, and salt to the butter, and beat on low speed until just combined.
10. Increase the speed to high and beat until the frosting is smooth and creamy, about 2-3 minutes.
11. Once the cakes are completely cooled, place one layer on a cake plate or stand. Spread a thick layer of Coffee Buttercream on top of the cake, then place the second layer on top.
12. Use a pastry bag fitted with a piping tip to pipe swirls of Coffee Buttercream around the edges of the cake.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 490
- Fat: 27g
- Carbohydrates: 61g
- Protein: 4g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.
- Instant coffee can be substituted with espresso powder or brewed coffee, but adjust the amount accordingly.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use a different frosting, such as chocolate or vanilla buttercream.
Tips and tricks:
- Be sure to beat the eggs and sugar together until thick and pale, as this will give the cake its light and airy texture.
- Use room temperature ingredients for the buttercream to ensure a smooth and creamy frosting.
- To make the cake ahead of time, wrap the cooled layers in plastic wrap and store in the refrigerator for up to 2 days.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with cocoa powder or cinnamon for added flavor and decoration.
Garnishes:
- Top the cake with chocolate shavings or fresh berries.
Pairings:
- Serve with a cup of coffee or espresso for a complete coffee experience.
Suggested side dishes:
- Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the buttercream is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
- Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Genoise is a French sponge cake that is known for its light and airy texture.
Flavor profiles:
- This cake has a rich coffee flavor that is balanced by the sweetness of the buttercream.
Serving suggestions:
- Serve the cake as a dessert or as a special treat with coffee or tea.
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Taste: Rich, Creamy, Coffee, Sweet, Decadent, Coffee-Flavored