Moist Layered Coffee Cake

Moist Layered Coffee Cake

Ingredients
For the Cake:

• 3 1/2 Cups Flour
• 2 1/2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 Cup Oil
• 1 Cup Brown/Demerara Sugar
• 1 Cup Granulated Sugar (white sugar)
• 2 Eggs
• 1 Egg Yolk
• 3 tsp Vanilla
• 1 1/2 Cups Milk
• 2 Shots Espresso (or 1 Cup Strong Coffee)

For The Coffee Italian Meringue Buttercream:

• 200g Sugar
• 1 Shot Espresso (I used 1 Nespresso Shot)
• 135g Egg White
• 40ml Water
• 350g Cold Butter (chopped into blocks)

Instructions
For the Coffee Cake:

1. Preheat oven to 180ºC/350ºF and line 3 8inch pans with baking paper.
2. Using the paddle attachment, cream the oil and sugar and vanilla together.
3. Add in the eggs and egg yolk and continue to beat the mixture.
4. Meanwhile, sift together the remaining dry ingredients.
5. Add the dry ingredients to the egg mixture, alternating with the milk. Mix until just combined.
6. Add the warm espresso shots to the mixture and mix only until everything is just combined.
7. Divide the batter between the 3 pans and bake for 25-27min or until a fork inserted comes out clean.

For the Coffee Italian Meringue Buttercream:

1. Place your espresso shot in the fridge to allow it to cool slightly.
2. In a saucepan, bring the 150g of sugar, and the water to a simmer.
3. Allow to simmer until it reaches the soft ball stage (about 110ºC).
4. Meanwhile beat the egg whites with the remaining sugar until stiff peaks.
5. Once the sugar reaches the soft ball stage, pour the sugar mixture into the egg white mixture while beating on high speed. Make sure you pour the syrup in, in a slow steady stream.
6. Continue to whip the mixture on high speed until the bowl has cooled down slightly.
7. Then add the butter blocks to the mixture, one block at a time.
8. Continue to mix until you have a delicious creamy buttercream.
9. Then slowly pour in the cooled espresso shot and whip until well combined.

Assembling the Cake :

1. Cut off the tops of each layer using a cake leveller or knife to ensure all layers are even.
2. Place a little buttercream on the bottom layer and spread until evenly distributed.
3. Place the next layer on top of the buttercream and repeat step 1.
4. Place the last layer and then top with remaining buttercream.
5. Spread the buttercream around the top and then down the sides.
6. Using an offset spatula to smooth the buttercream around the entire cake.
7. Then use a cake scraper to smooth the cake as well as to remove all the excess buttercream.
8. Lastly, pipe a few "blobs" on top of the cake or top with fresh flowers.

source : http://baking-ginger.com

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