Coffee cake is a moist and airy genoise cake soaked in rich coffee syrup with mascarpone and heavy cream icing. This coffee cake is inspired by tiramisu. Finding good quality ladyfingers and other ingredients for tiramisu is very difficult in my area. So I’ve tried this cake, replacing the base of tiramisu with coffee-flavored genoise cake and, the result is so unbelievably yummy.

Unlike me, my husband is not a sweet tooth person. As for as I have known him, he has never had a sugar craving. I have been on a mission to make a cake recipe that can suit his taste and personality, to bake on his birthday. Finally, I created this Coffeecake recipe for my coffee addict husband. Hence the cake is His Cake.

“His Cake” is not single and free, lol! He has gorgeous pair called “Her cake” I will post the Her cake recipe very soon. Check out the delicious Banana choco chip bread.

Genoise Coffee Cake:

• 3 – large eggs (preferably cage-free) at room temperature
• 90 grams of white sugar
• 90 grams of cake flour
• 2 tsp or 1 tbsp of unsweetened cocoa powder
• 2 tbsp lukewarm espresso( dark roast)
• 30 ml of canola oil or grapeseed oil or melted lukewarm butter
• 1 tsp of vanilla essence
•  6*3 round cake tin

Coffee syrup:

• 1 cup espresso (dark roast)
• 1/2 cup white sugar (adjust to taste)

Icing:

• 150 grams of mascarpone cheese(cold)
• 300 grams of Heavy whipping cream(cold)
• 1 tsp of vanilla essence
• melted chocolate for lettering(optional)
• 70 grams of white sugar

Cake Mold:

• 6″x3″ Round Cake mold

Procedure:

1. Sift the cake flour and keep it ready. 
2. In a small bowl, combine cocoa powder, espresso, oil, and vanilla essence. Keep it aside.
3. In a large heatproof mixing bowl, combine sugar and eggs.
4. Place the bowl on the hot water and whisk until sugar melted and egg temperature reached 30 degrees Celcius. This method is called a bain-marie. Make sure the bowl doesn’t touch the hot water.
5. Once the egg becomes warm, remove the bowl from hot water and beat using an electric beater or whisk until the ribbon stage(When you lift the beater, the batter should fall like a wide ribbon and disappears after 3 seconds or so.
6. Sift the half of the cake flour over the egg batter in two portions and gently mix using ballon mix or spatula. I prefer whisk. 
7. Take two small scoops of the batter, mix it with the prepared cocoa and oil mixture and pour it back into the cake batter.
8. Sift the rest of the cake flour into two portions and gently mix the batter.
9. Pour the genoise coffee cake batter into the cake tin lined with parchment paper and bake in the oven preheated to 350F for 30 minutes.
10. When the cake has baked, turn off the oven and leave the oven door slightly open for another five minutes. If you open the oven door before the cake has cooked, the cake would fall and become flat.
11. Remove the cake from the oven and put it on the counter for 5 minutes. Then, demold the cake and place it on the cool rack. Allow the cook to cool down completely.

Coffee Syrup:

1. In a saucepan, heat the espresso and sugar over medium heat until sugar dissolved. Turn off the heat and leave the saucepan on the stove for 5 minutes.
2. Remove the syrup from heat and allow it to cool. Transfer the cooled down syrup into a squeeze bottle.
3. This syrup can be stored in the fridge for up to a week.

Icing:

1. In a bowl, combine sugar, mascarpone cheese, heavy cream and, whip until stiff peaks.

Coffee Cake Assemble:

1. Slice the cake into three equal layers and brush each layer of the cake with coffee syrup.
2. Spread the icing on top of the sliced cakes and sandwich the cake layers on top of each other.
3. Cover the assembled cake with icing. Decorate the cake as you like. Let the cake chill in the refrigerator for 30 minutes, then serve.
4. The coffee cake stays fresh for up to 4 days in the refrigerator.

Summary

Recipe Name

Coffee cake

Author

Swaans

Date

2021-02-10

Prep Time

30M

Cook Time

30M

Total Time

60M