My father is a simple man. He has few needs—three mobile phones, two laptops, and god knows how many cameras and music players; a good patriotic (read “melodramatic”) film; and several cups of freshly brewed coffee.
Choosing a cake flavor for him is, therefore, cakewalk. I took off from Deeba’s Espresso coffee cream cake recipe from Passionate about Baking and made my own few changes. My version, for instance, has lesser sugar because Baba is diabetic. I must admit, however, that her decoration was so elegant and it stayed in my mind so strongly throughout the baking, that I ended up decorating my cake pretty much like her. Thanks for the inspiration, Deeba—it helped me practice my piping skills!
Ingredients:
- 6 eggs
- 300 gms. all purpose flour
- 300 gms. butter
- 225 gms. soft brown sugar
- 1 and ½ tsp. baking powder
- 25 mls. strong coffee decoction
- ½ tsp. vanilla essence
- 2 cups whipping cream
- 2 tbsp. instant coffee powder
- Cadbury’s Nutties
- Roasted coffee beans
- Chocolate sprinkles
Method:
- Pre-heat the oven to 180 degrees centigrade.
- Grease, line, and dust (I am extra-careful when it comes to party cakes) an 8-inch round tin or other tin of choice.
- Sieve the flour and baking powder together into a large mixing bowl.
- Place the butter and sugar in a food processor and beat until creamy.
- Add the eggs and beat again.
- Now add the coffee and vanilla and process just until combined.
- Pour the wet ingredients from the food processor into the dry ingredients in the bowl and combine gently.
- Tip the batter into the prepared tin and bake for about 45 minutes or until a skewer comes out clean.
- Cool completely on a wire rack.
- Meanwhile, whip the cream silly until soft peaks are formed. Remove some of this snow-white cream for piping the sides.
- Sprinkle coffee powder on the remainder and whip again until you achieve a soft coffee color. (Alternatively, whip ever so lightly so there are a few granules left whole—it gives a beautifully elegant marbled effect.)
- Place the cake on plate of choice on a turntable and slice the cake horizontally, working from the edges inward.
- Using a palette knife spread a layer of the coffee cream on the base of the cake and sandwich the two parts. Cover the sides and top of the cake as well. For a final finish, lightly wet the palette knife and brush across the cake in quick, light strokes.
- Pipe the white cream as desired and decorate with Cdbury’s Nutties, chocolate sprinkles, and roasted coffee beans.
- Present to a coffee-mad father and watch him devour the cake, coffee bean et al.
SK,
Incredible looking cake!!!
Saee, I am inspired that you were inspired to make the cake. This is SO BEAUTIFUL! Hope your Dad, the mna of 'few' needs {LOL, I loved thst} enjoyed it. You did a fab job! Thank you for choosing one of my fave recipes.
My what beautiful decorations and swirls you have on that cake! 🙂 Deeba is a treasure isn't she!
The cake looks so delicious. Sigh!!!
Wow Looks fabulous!
Do drop by
Padhuskitchen
when u find time
Sundar!! Saee your Baba must be so happy.
that is such a cute write up about your baba:) lovely cake! I am sure he would have loved it!
@Aparna: Thank you! Where have you disappeared?
@Deeba: Thank YOU!
@Lorraine: Thank you! Deeba's blog is a true inspiration–as is yours. So much to read and so much to learn!
@Paaka Shaale: Thank you!
@Padhu: Thanks! I left a comment on yours!
@Anjali, Sharmi: Thank you–Baba loved it (i think)! guessing by the fact that the cake disappeared overnight!