Espresso Cake with Coffee Custard and Italian Buttercream
The Espresso Cake is rich, not too sweet with a delicate espresso flavor throughout. Moist layers of cake, creamy coffee custard between the layers, and light and airy Italian Espresso Buttercream all around combine to give varying levels and textures of flavor. This cake involves a bit of time, but is so worth it. Finishing it with crunchy candied almonds adds just another layer of flavor and texture. My recipe for this was inspired by a young man who wanted it to be part of the special day he proposed to his girlfriend..and yes..she said "yes".
Equipment
- two 8" cake pans
Ingredients
For the Cake
- 1 1/2 cup granulated sugar (298g)
- 1/2 cup unsalted butter (114g)
- 3/4 cup vegetable oil (177ml)
- 3 whole Grade A large eggs
- 1 cup heavy cream (236ml)
- 1 tsp vanilla extract (4.3g)
- 2 tsp Instant Espresso Powder (4g)
- 2 1/3 cup all purpose flour (280g)
- 2 tsp baking powder (9g)
- 1 tsp salt (6g)
Espresso Custard Filling
- 1 cup whole milk (237ml)
- 1/2 cup granulated sugar (100g)
- 2 tsp instant espresso powder (4g)
- 2 egg yolks grade A large
- 2 tbsp corn starch (18g)
- 1/4 cup heavy cream (60ml)
- 1 tsp vanilla extract (4.3g)
- 1 tbsp unsalted butter (14g)
- 1 pinch salt
Italian Espresso Buttercream
- 1 full recipe of Classic Italian Buttercream Italian Classic buttercream
- 2 tsp espresso powder (4g)
- 2 tsp hot water
Optional Candied Sliced Almonds
- 1 cup Sliced raw almonds (110g)
- 1/2 cup granulated sugar (100g)
- 1 tsp espresso powdered (2g)
- 2 tsp water
Instructions
THE PREP
- 1. Line two 8" cake pans with parchment paper.2. Preheat your oven to 325℉ for Convection Bake and 350℉ for Standard Bake.3. Set out your butter, eggs and cream ahead of time, so these ingredients can come to room temperature.
For the Cake
- Place the sugar and the room temperature butter in the bowl of your mixer. Use the paddle attachment and beat until the mixture is light and fluffy. Now add the vegetable oil and continue to beat at medium speed. Add the room temperature eggs, one at a time, completely incorporating each before adding the next. Switch to high speed and beat for another 2 to 3 minutes until the mixture is light and airy.
- Add the cream, espresso powder and vanilla extract. Mix at medium speed until completely combined, then switch to high and beat another minute. You want this mixture to be very light and airy. It should have the consistency of whipped cream when beaten to the soft peak stage.
- Use a fine mesh strainer or sifter and sift together the flour, baking powder and salt. Scoop the flour into the cake batter and mix at low speed for one minute or until completely combined. Use a rubber spatula to scrape the side and bottom of the mixing bowl to be certain all the flour has been incorporated.
- Divide the batter equally between your two 8" prepared cake pans, and bake on the center rack of your preheated oven for 25 to 30 minutes. When baked the cake should be a golden brown on top and springs back when gently pressed in the center.
- Allow the layers to cool for 20 minutes, then run a knife along the outer rim to loosen the cake from the sides and invert the layers on to a cooling rack. Cool completely before frosting. At this point, you may also wrap each layer in plastic wrap, place each in a sip lock freezer bag and freeze for up to one month.
Espresso Custard Filling
- Pour the milk, espresso powder and sugar into a heavy bottom sauce pan, and stir to combine.*NOTE - for a lighter version of the custard, you may use one cup of very strong coffee in place of the milk and espresso powder. However, you will need to keep the 1/4 cup of cream that is mixed with the egg yolks and cornstarch.
- Place the egg yolks, cornstarch and heavy cream in a bowl and whisk until ingredients are completely combined and there are no lumps of cornstarch.
- As soon as the milk espresso/sugar mixture is simmering, ladle a bit (about 2 tablespoons at a time)) into the egg/cornstarch. As you pour the hot milk/espresso into the egg mixture, keep stirring so the eggs don't scramble. After you have added about half a cup to the egg yolks, pour back into the sauce pan.
- Bring the mixture to a gentle boil while stirring continually. The custard will look a bit lumpy as it starts to thicken, not to worry, the lumps will disappear and the custard will turn smooth and satin like. After the lumps have disappeared, continue to cook and stir for one more minute.
- Remove the pan from the heat, stir in the butter and vanilla extract, pour into a bowl. Cover with a piece of waxed or parchment paper, as this will prevent the custard from forming a top crust. Cool completely. The custard can be made up to a day in advance.
Italian Espresso Buttercream
- Mix the hot water with the espresso powder to dissolve. Cool the mixture to room temperature. Make the Classic Italian Buttercream according to the directions. When you are at the point where the recipe says to add the Vanilla Extract, also add the cooled espresso mixture. Continue to mix at medium speed until completely combined.
Candied Almonds
- Place the sugar, espresso powder and water in a small non stick sauté pan. As soon as the sugar has melted and the mixture is bubbling, stir in the almonds. Stir to coat each piece with the hot syrup.
- Turn the almonds out on to a piece of foil or parchment paper. Using a fork, or perhaps chop sticks, quickly separate the almonds. This mixture cools and hardens quickly, so in less than a minute you won't be able to separate the pieces. However, when completely cooled, they become brittle and can be broken apart to the desired size.
- These may be kept for up to three weeks in an airtight container.
To Assemble
- Slice both layers in half horizontally. Stir the Coffee Custard until it becomes smooth and spreadable, then divide it among the layers. After placing the top layer over the custard filling, spread the Italian Espresso Buttercream over the top and sides. Decorate with the Candied Almonds, or chocolate espresso beans.