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PrintGrandpa's coffee: espresso cake with Kahlua buttercream icing
© 2011 Crestock
From open houses to office parties to family gatherings (not to mention New Year’s Eve), December can fly by in a frenzied blur.
If you or your loved ones are feeling slightly worn out from the festivities and need a little extra kick, we suggest making Bakery Gingham’s recipe for espresso cake with Kahlua buttercream icing. This recipe will make one two-layer, six-inch cake.
Cake
3/4 cup cocoa powder
1-1/2 cups water
3/4 cup butter
1-3/4 cup + 2 tablespoons sugar
4 eggs
1 teaspoon vanilla
2 cups flour
1-1/2 teaspoons baking soda
1/4 + 1/8 teaspoon baking powder
1/4 + 1/8 teaspoon salt
3 tablespoons instant coffee
(use more if you want a
stronger coffee flavor)
Bring water to boil, stir in cocoa until smooth and set aside.
In a separate bowl, combine flour, baking soda, baking powder and salt.
With a mixer set at medium speed, cream butter and sugar for four to five minutes, scraping down sides until fully incorporated and fluffy. Add vanilla. Add eggs one at a time, beating well after each addition.
Turn mixer down to low speed and begin adding flour to creamed mixture alternating with the cocoa mixture. You must begin and end with the flour mixture.
Stir in instant coffee.
Divide batter into two six-inch round cake pans and bake at 325 degrees for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean.
Icing
1 pound unsalted room
temperature butter
2 pounds powdered sugar
1 tablespoon pure vanilla
1 to 2 tablespoons Kahlua
With mixer set at medium speed, cream the butter, coffee liqueur and vanilla until smooth. Gradually add powdered sugar until well incorporated and fluffy, scraping down the sides of the bowl as necessary.
