Layered Coffee Cake with Chocolate Ganache Frosting
3 3/4 Cup Flour (sifted)
1 Tbsp Royal Baking Powder
1 1/8 Cup Butter (soft)
1/2 Cup White Sugar
1 1/2 Cup White Sugar
3/4 tsp Bicarbonate Of Soda
3 tsp Instant Espresso Powder
2 Tbsp Vanilla Essence
1/2 Cup Plain Yoghurt
1/2 Cup Milk
1/2 Cup Strong Coffee (not boiling hot)
Pinch Of Salt
1 1/2 Cups Soft Butter
1 Cup Cocoa (sifted)
5 Cups Icing Sugar (sifted)
1/2 Cup Milk
2 tsp Vanilla Essence
- Preheat the oven to 180ºC and line 3 15cm cake tins with baking paper.
- In a mixing bowl, combine the flour, baking powder, bicarbonate of soda and instant espresso powder. Whisk until combined and set aside.
- Meanwhile, cream the butter and both sugars together in a stand mixer fitted with a paddle attachment.
- Add the eggs one at a time then add the vanilla essence and yoghurt. Making sure to scrape down the sides of the bowl every now and then.
- While the mixer is running, add the dry ingredients to the butter mixture alternating with the coffee and milk.
- Mix until just combined.
- Divide the batter between 3 cake tins and bake for 40 minutes or until a fork inserted comes out clean.
- Allow to cool before frosting the cakes.
- For the frosting, beat the cocoa and soft butter until creamy.
- Then add the icing sugar a cup at a time alternating with about a tbsp of milk.
- Add the vanilla essence and continue mixing until desired consistency has been reached.
- Once the cakes have cooled, place one layer of cake on a cake stand. Add a little frosting and repeat the process.
- Place the cake in the fridge for 15 minutes to set a little.
- Use the remaining frosting to cover the cake.
- Decorate as desired or with a drizzle of dark chocolate.
Please note I followed the same recipe and put it in cupcake liners to make it a little easier.
Images captures by : Huawei P30 Pro