Coffee Cake
Description
Homemade pastries for tea. Of all the homemade cakes I’ve had the chance to make or try at someone’s home as a guest, the coffee cake is, in my opinion, the most luxurious when it comes to the richness of its flavor palette. You get the sweetness of sugar and chocolate cream, the bitterness of natural coffee, and the tang of apple purée... Sponges made with this recipe have a very soft, delicate texture, and together with the chocolate cream this coffee cake simply melts in your mouth. Well, enough compliments for this truly wonderful cake. So, here goes—serve it cooled or slightly warm.
Instructions
- 1
Step 1
Line two 24 cm baking pans with parchment paper and grease with butter.
- 2
Step 2
Sift the dry ingredients into a large bowl: flour, sugar, cocoa, salt, baking soda, and baking powder.
- 3
Step 3
Mix these ingredients at low mixer speed.
- 4
Step 4
In another container, mix the liquid ingredients: buttermilk, apple puree, and eggs.
- 5
Step 5
Add vanilla extract to the liquid mixture.
- 6
Step 6
Whisk thoroughly with a whisk.
- 7
Step 7
Brew a cup of coffee.
- 8
Step 8
Cool the coffee to room temperature and add it to the liquid mixture. Then carefully add the dry mixture to the liquid mixture in small portions. Mix until smooth.
- 9
Step 9
Pour half of the batter into one baking pan and half into another. Bake the sponge layers for the coffee cake for 35–40 minutes at 175°C.
- 10
Step 10
Cool the finished sponge cakes on a wire rack.
- 11
Step 11
Remove the parchment paper.
- 12
Step 12
Take the sponge cake and spread approximately one third of the chocolate cake cream evenly over it.
- 13
Step 13
Place the second sponge cake on top. Spread the remaining cream over the second sponge cake and use it to coat the sides of the cake.
- 14
Step 14
Place the cream-covered cake in the refrigerator for a couple of hours, then the coffee cake can be served.