Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake
#moistchocolatecake #chocolatecake #foodiesstation
Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake
This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!
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ASMR Cooking / How to make Opera The king of chocolate cakes
Cacao ! ∴∵ゞ(´ω`*) ♪
This is the last video of the year 2020. It is Gateau Opera, the king of chocolate cake.
Bitter taste of coffee and noble beatitude.
It is believed to have originated from Darroyo and has been arranged in various ways.
I look forward to seeing you in 2021.
Blueberry Opera chocolate Cake
0:00 Gateau Opera Cake Introduced
0:26 Biscuit Joconde
4:17 Coffee Syrup
5:13 Parter Bombe (Coffee Buttercream)
6:58 Coffee Paste (Coffee Buttercream)
8:07 Ganache
9:41 Glassage
11:16 Assembling the Opera Cake
12:03 Cutting and finishing the opera cake
13:09 Tasting
13:54 Cacao notes (when you ice the parterbomb...)
[ Square Cercle 210x100x50mm [Rectangular Cardle] ].
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[ Biscuit Joconde ] For one 25x25 baking dish
A - Flour: 18g
A - Powdered sugar: 20g
A - Almond powder: 65g
B - Whole egg: 80g
B - Granulated sugar: 8g
A - egg white: 55g
Unsalted butter: 12g
1. sift together A
2. mix whole eggs and granulated sugar.
Beat with a mixer until warm, about 10 minutes.
4. beat egg whites in a separate bowl.
5. lightly mix the egg whites with the egg whites without crushing the whites. 6.
Add the shaken A to 5. 7.
Add the melted butter and mix until smooth. 8.
Spread the mixture on a baking sheet lined with cooking paper with a palette knife to a thickness of 3 mm.
Bake in a preheated oven at 220°C for 10 minutes.
Remove from the heat after baking.
Coffee syrup (to soak into the biscuit joconde)
Water: 100g
Granulated sugar: 100g
Instant coffee (powder): 15g
Put the ingredients in a saucepan and bring to a boil, stirring constantly. 2.
2. bring to room temperature (about 195-200g)
3. soak up about 60-70ml of the mixture per biscuit.
[ Coffee Buttercream ]
[ Parter Bombe ].
A - Whole egg: 40g
A - Egg yolks: 16g
B - Water: 45g
B - Granulated sugar: 115g
1. Combine A and beat with a hand mixer.
Put B in a small saucepan and heat to 113℃, wiping the surface of the pan with a brush wet with water.
While mixing 1 with a whipper, pour in the syrup from 2.
When mixed, mix well with a hand mixer and add the butter.
Coffee paste
Instant coffee: 8g
Water: 4ml
[ Coffee butter cream ] [ Coffee butter cream
Perta bombe: 110g
Unsalted butter: 120g (cut it first)
Coffee paste: 8-12g (to be adjusted)
Measure out the par-tabomb and add the unsalted butter to the mixer.
If the temperature is too low and the mixture separates, microwave it for 10 seconds or less.
When the mixture is smooth, add the coffee paste, checking the color.
Ganache ]
Sweet chocolate 55%: 90g
Milk: 60g
Fresh cream (42% milk fat): 12g
Unsalted butter: 20g
Chop the chocolate into small pieces.
Combine the milk and cream and bring to a boil.
When the mixture comes to a boil, pour over the chocolate and let it emulsify.
Add the butter and melt it.
[ Glassage ] A - Granulated sugar: 100g
A - Granulated sugar: 100g
A - Cocoa powder: 40g
A - Water: 60g
A - Fresh cream 42%: 50g
Gelatin sheet: 6g
Soak the gelatin in cold water.
Combine A in a small saucepan and stir over heat to dissolve.
When the mixture comes to a boil, add the cream and stir, then bring to a boil again.
When it comes to a boil, add the drained gelatin and mix well.
Strain and finish.
Silicone spatula
A small pentode (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Couverture black chocolate
Valrhona Equatorial Noir (55% cocoa)
Silicon whipper TOMIZ
Scoop spoon
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Copper petit pan 10cm
Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
Hand Mixer(The volume is turned down in the movie.)
dretec HM-703WT
Kitchen scissors
Kitchen spatter KS-203
#chocolatecake
#Opera
#GateauOpera
#chocolate
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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#OhYum #DessertRecipe #ChocolateCake
Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.