A yummy and creamy treat for a birthday; turns out to be really fluffy and spongy. The coffee flavored cream lifts the spirit. This is a party cake and needs to be prepared a day in advance and refrigerated.
Equipment and Utensils
Hand held electric cake blender
Rubber scraper spatula
Big mixing bowl
Stainless-steel or plastic sieve
Cake tin (5½ x 5½ x 1½ inches)
Digital kitchen scale
120 grams Maida (All Purpose Flour)
½ teaspoon Baking Soda
Pinch of Salt
30 grams Cocoa Powder
55 ml Hot water
55 ml Buttermilk
½ teaspoon Vanilla Essence
85 grams Pure Ghee or Unsalted Butter at room temperature
150 grams Powdered Sugar
2 Eggs at room temperature
For Cream Frosting:
2 cups Whipped Cream
1 teaspoon Instant Coffee Powder
2 tablespoon Icing Sugar
For Sugar Syrup:
4 tablespoon Sugar
4 tablespoon Water
Preheat the oven at 180oC for 10 minutes.
Grease the baking tin.
Sift the flour, salt and baking soda and set aside.
In a small bowl, combine the hot water, cocoa powder and vanilla; set aside.
Take butter in a large bowl.
Start beating the butter using an electric blender set at medium speed.
Beat the butter until creamy.
Add sugar and beat until the mixture is pale and fluffy.
Drizzle in the eggs, beating each addition until incorporated fully.
Add buttermilk and mix beat on medium speed.
Reduce the speed to low, and add dry ingredients.
Add water-cocoa powder paste and beat until mixture just starts to combine.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25 minutes at 180oc.
Take it out of oven when it puffs.
A skewer inserted in its center should come out clean.
Let it cool completely on a wire rack.
Run a table knife around the edge of the pan and invert the cake onto plate.
Cool it and it’s ready for frosting.
For the frosting gently mix together ingredients under the tag ‘For Cream Frosting’.
Boil sugar and water together to make the sugar syrup.
Let sugar syrup cool down completely before using it.
Now cut the cake into two layers.
Put the lower layer on serving plate.
Sprinkle half of the sugar syrup on the layer.
It will get absorbed quickly.
Take 1/3 rd of the coffee cream.
Spread it evenly on the surface with the help of a straight frosting spatula.
Now put the other layer of cake on cream layer.
Sprinkle the rest of sugar syrup on the top.
Spread the cream on top and side of the cake.
Decorate the cake as you like.
Refrigerate it for at least 1 hour before serving.
Preparation Time: 60 minutes
Cooking Time: 25 minutes
Cooling Time: 2 Hours
Number of Servings: 16