I want to eat that frosting with a spoon! Transfer about 1 ½ cups of the egg mix into the melted butter and mix the butter through the egg mix. Deep, divine, addictive coffee flavours of the coffee genoise and coffee cream combine with a dark chocolate ganache, promising to make this an unforgettable experience. Some of my recipes might be a little complicated, some might even be too easy, some might make you think I’m crazy (I’ve been told so more than a few times). As for the cake … wow! Happy anniversary, Dini (or blogiversary, I should say!) Brushed on the baked and cooled cake layers, it provides moisture to a cake that may or may not have it otherwise, as well as a surprise layer of additional flavor to a normally one- or two-dimensionally flavored cake. Maybe because she’s too busy partying in her Manolo Blahnik shoes, punk princess Marie Antoinette, as conceived by filmmaker Sofia Coppola, never offers cake to the angry rabble. See more ideas about sponge cake recipes, cake recipes, sponge cake. Required fields are marked *. There are links on this site that can be defined as “affiliate links”. So I owe this to blog to Mr K, my wonderful husband, who encouraged me every step of the way to follow my dream wherever it might take me, and although right now I’m not sure where that might be, I still love doing what I do, and the chance to share it with you all! A birthday isn’t really a birthday without a cake now is it? Beautiful cake – I especially like the chocolate chard decorations – unique! In another bowl (with a capacity of at least 2 cups), place the melted butter. Pour the batter equally into the 3 pans and bake in the preheated oven for about 20-30 minutes. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too. Dini – you have an amazing blog (one of my favorites), and I wish you many more years of happy blogging! So instead use a cake leveler (see Cookstuff, below). Love your pictures and style. The layers need to be generously brushed with the coffee syrup (about ¼ cup per side - 1/2 cup per layer). This cake is amazing and the decoration…out of this world! Or, for your white cake, make a vanilla syrup spiked with cassis or a … I’ll be doing a tutorial on how to make those Painted Chocolate Shards in a few weeks! You can subscribe to The Flavor Bender by entering your email address in the sidebar or below on mobile devices (and get all these recipes and updates delivered straight to your inbox). 1 tablespoon instant espresso coffee powder 1 pint dark chocolate ice cream 1 cup heavy cream 2 tablespoons sugar Dark and white chocolate flakes. I knew cooking, baking and experimenting with food was my calling a long time ago, long before I considered anything else as something I would want to do for the rest of my life. For the recipe here, The Times Test Kitchen spent two days making cakes, testing recipe after recipe from classic and current cookbooks until we settled on this variant of a recipe I used in culinary school. It almost looks metallic and iridescent! All the sugar will eventually caramelize into a dark amber colour, with no clumping up. Cake Flavors and Filling Combinations. When it came to the leftover frosting though, Mr K didn’t even stand a chance. Set aside. This site uses Akismet to reduce spam. First of all, HAPPY BLOGGING BIRTHDAY!!! Try not to deflate the batter; mix as little as possible. Make a series of smaller rounds with cookie cutters or empty tin cans, or cut the circles into a series of smaller squares or triangles. After all, the best way to cook more is to make it fun and enjoyable. Happy first birthday to your blog! It’s a quintessential genoise, made with a little butter. The coffee caramel buttercream frosting is my recipe. Delicious chocolate sponge cake layers soaked in coffee and covered with what is probably the best buttercream frosting that I have ever made, an AMAZING coffee caramel buttercream frosting! Bittersweet chocolate: Invest in quality chocolate for the most delicious cake ever. This cake will absorb lots of syrup for an extra layer of flavor and moisture. In a heavy duty saucepan, sprinkle the sugar evenly over the bottom of the pan - the thinner the layer of sugar, the easier and quicker it melts. It's typically drizzled with a glaze or frosted with a lighter frosting. Most layer cakes are made with either a standard genoise (also known as a sponge cake) or a creamed butter cake. Now sift the other half of the flour into the whipped egg mixture as well and fold through to mix well. Add remaining flour, then the rest of the coffee and butter. The star of this cake however is the buttercream frosting! Prep Time: 15 minutes. Place the cut and brushed layers in the freezer for about an hour. It’s also handy for fixing any problems that may have come up (or down) during baking. Even my husband – who isn’t a big fan of sweet things and isn’t too into frosting – thought that this was the best frosting I have made so far. This cake also looks amazing and that buttercream sounds divine. Thank you so much Helen!! So let me take the liberty of being the first to wish. Genoise, coffee flavored buttercream, coffee flavored dessert syrup. I’ve made this cake in the past by separating the egg whites and yolks and dividing the sugar while whisking. Cream of tartar: An important ingredient that helps stabilize the meringue, making it billowy and light as air. The cake is done when it springs back when touched lightly and begins to pull away slightly from the edges of the pan. It’s got layers of flavour, with the coffee and the burnt caramel and the buttery sweetness and all the rest of it. A genoise, which relies on whipped eggs for its volume and is composed of essentially equal parts sugar, flour and eggs, is often the basic foundation for everything from birthday cakes to traditional tortes to wedding cakes. You don’t need a palace pastry chef to make a confection fit for a king. Or a queen. Alternatively, just line the bottom, and butter and dust the sides with a light coating of cocoa powder. Lightly butter and line three 9 inch cake pans with parchment paper. With a genoise, clarified butter is used to enrich the batter, which is made by beating whole eggs, sometimes with additional yolks, together with sugar, over warm water. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Combine the coffee and sugar in a small saucepan and heat until the sugar has dissolved. Whether you’re downsizing your cakes to compensate for problems -- or you’re looking for the right scale for an already sugar-crazed band of kindergartners -- consider cutting the cakes into smaller sizes. You could do this by hand, but it is far … Simmer the mix until it reduces to about 1 1/2 cup of coffee syrup, that is sweet, but not too sweet. Place another cake layer on top (smooth base facing up this time). French butter cream. And maybe also because he absolutely loved every thing I cooked/baked. Then, you’ll need a few simple techniques borrowed from the pros: brushing the cake layers with simple syrup (which allows you to riff flavors as well as keep your cake wonderfully moist); using a simple tool, the cake leveler, to make perfectly even layers; and briefly freezing the cake layers for easier frosting. Ingredients. Heat it over medium heat, but keep an eye on the sugar AT ALL TIMES. Brush the cake with simple syrup -- you shouldn’t soak the layers, but instead lightly moisten them. All of this gives you the rich flavor of an oil cake, but a lighter feel of a sponge cake. Voila! This stuff was addictive, and I’ve had a few people comment on how fantastic it was! So what are some creative cake flavors to try? But the end goal is always to make it fun. I used the dry caramel method – this way it turns to caramel faster, so you have be near the stove and keep an eye on your sugar the whole time. Place the final layer on top (smooth base facing up again). Butter or spray the pans, line the bottoms of the pans with parchment, and butter or spray again. Don’t worry if some crumbs get mixed in with the frosting on the cake’s surface (just keep them out of the rest of the frosting in the bowl). 22.5. After an hour or so, take the cake layers out one at a time and frost each with a thin coat of frosting. . Brilliant cake and flavours – it all looks so yummy! What kind of decoration? Remove the bowl from the heat (transfer to the bowl of a mixer if you haven’t used it) and whip on high speed until the eggs triple in volume, about 5 minutes. Why this cake recipe works. I’m glad the frosting won you over… you have to try it!! I caramelize white sugar till it turns dark amber in colour. When the edges of the sugar layer start to caramelize and turn light amber in colour, drag your spatula from the edge to the center, moving the caramelized sugar away from the bottom of the pan and replacing it with unmelted sugar. Once you have a thinly frosted cake layer, return it to the freezer while you repeat the procedure with the remaining layers. It was my blog’s 2 year anniversary last month but I completely missed it, I knew it was coming up but I was so busy I didn’t have time to celebrate! I love the bottom of the cake with the chocolate shards. The coffee syrup soaked genoise sponge cake has a beautifully moist yet light crumb. I love hearing from you! Return to low heat and stir frequently until the caramel has completely dissolved. You need a cake to celebrate a birthday. Line a 15 1/2- by 12- by 1/2-inch baking sheet with aluminum foil; grease and flour foil. And I’m very proud of how far I have come. https://www.sbs.com.au/food/recipes/coffee-and-almond-genoise-gateau-moka What an achievement … and I’m loving your blog re-vamp. Pour the batter into the two pans, smoothing over the tops. Invert the pans over a rack, remove the pans, then invert again. And while most cookbooks say to use a long serrated knife, it’s almost impossible to do this successfully -- at least without a surgeon’s steady hand and a surveyor’s level. One AWESOME cake, and I’d loooooooooooove a huge slice, Thank you so much Winnie!! Especially in terms of food photography. We have the same blog birthday week! The lesson? (You know the cake is done when you gently press down on the top of the cake in the center and it springs back up and the sides are starting to shrink away from the sides of the pans). But she does put away a lot of it -- and it’s easy to see why. But I never really thought it was something I could realistically pursue until my husband convinced me that I should go for it, probably because he couldn’t take another minute of my talking about it. Whisk with a whisking attachment, and add the butter while whisking. Adjust a rack to the center of the oven and heat to 350 degrees. Ice single cakes with Butter Cream Icing, flavoured to your taste. My food is a reflection of those amazing experiences! You make me swoon! Carefully wrap the cake layers in plastic wrap and chill in the fridge until the buttercream is ready (or overnight). To smoothen the frosting further, let the frosting layer set in the fridge for about an hour, and use a warm spatula to get a smooth surface. Thank you Diana! Frost the top. With this fun little tool, you can cut your layers quickly and evenly, as well as level off the tops, without driving yourself mad with rulers and improvisational geometry. Or, for your white cake, make a vanilla syrup spiked with cassis or a caramel syrup infused with cinnamon and Tellicherry black peppercorns. Add the cream and whisk for a few more minutes, until you have a soft, creamy, nicely whipped frosting. This is a huge added benefit, as it will allow you to create a very smooth surface. I’m not going to share with you the tutorial for the chocolate shards today, but I definitely will at some point in the near future. My photos are still far from spectacular, but I’ve learnt more in the last year than I did in all the years before that and since I got my very first point and shoot digital camera back in 2006! Place a dab of buttercream on your cake board and secure one layer of the mocha genoise on top of it (smooth base, down). This would be so much fun to make. We can’t even offer adequate words to truly describe this coffee, but our customers become quickly taken over by the perfection and the uniqueness of flavor. The basic cake recipe could be altered and personalized in the way you desire: color, flavor it, or make it gluten-free. We aren’t surprised that Alamo’s Texas Pecan Gourmet Coffee is Our Premium Pecan Coffee hands down for sure. So well done! What you’re doing is making what bakers call a crumb coat, which functions as a kind of sealant. Tag me on Instagram at. You’ll notice that the frosting hardens up on the almost frozen cake. Next, you will get creative. Put a little food coloring into some of the frosting and make purple layers or have some raspberry jam ready and spread thin strata of that. Place all the eggs and sugar in your heat-proof mixer bowl (which is preferably metal) and whisk gently to combine. Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. Although you can make a chocolate genoise (just sift in cocoa with the flour), the result will be a light, airy cake with a subtle chocolate flavor. Once the caramel sauce has cooled completely (to room temperature), pour this into your mixing bowl. 1/3 cup plus 1 tablespoon (85 g) sugar. Beat the butter and caster sugar until light, pale and fluffy. Hopefully I will learn how to use it soon To start the process, coffee flavored syrup is spread on genoise, a type of sponge cake. If the sugar is dissolving too quickly for you, you can turn down the heat to slow down he caramelization. Here’s to another year Dini! The cakes will be fragile, chilling it makes it easier to handle. See more of what you guys create, to see/hear how you’re inspired and to get ideas from everyone for future posts! Remove one of the coated layers from the freezer and place it on a cake stand or elevated flat surface that you can rotate. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Spread another ¾ cup of the frosting evenly on top. If you have chocolate scraps, do what bakers often do: Toast and finely crumble the scraps and use them to decorate the sides of the cake. This cake is gorgeous!! Save the leftover bits and pieces for a trifle or make extra tiny cakes out of the scraps. If visions of sugarplums are dancing in your head but the time or talent for holiday baking have yet to materialize, Virginia B. Combine both and make smooth batter. And unless the weather’s very hot, it’s extremely stable. Consider a square cake or a triangular one. Deconstructed, their seemingly intricate parts disassembled and laid out, layer cakes are really pretty simple things. Now that you have your three elements (cake, frosting, syrup), you’re ready to use your imagination and assemble the cakes to fit that vision. On low speed, stream in the melted butter and mix only until combined. , Yay, Dini! How exciting! As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Spread the rest of the frosting evenly over the cake. Birthday parties, holiday soirees, coronations: They’re all perfect occasions for a good layer cake. Here's a small … To make a double boiler, fill a saucepan with an inch or two of water and bring to a simmer over medium heat. Your blog is fantastic! A layer cake is a celebration in sugar. Happy blog-birthday Dini! I actually just bought my first DSL camera. And who wants subtle with chocolate? But many cookbooks, perhaps because they’ve been adapted from old European recipes that rely on measuring by weight, often get the amounts wrong. The caramel will bubble up. The blog name may have changed, but the philosophy behind it is still the same. It also makes spreading the frosting a whole lot easier. The cake is light, and it’s called a “sponge” cake for a reason. but the philosophy behind it is still the same, weighed without the shell (about 8 XL eggs), I love seeing what you’ve made! HAPPY BLOGGIVERSARY !!! Add the sifted flour to the mixture in three batches, mixing with a whisk (or the whisk attachment of your mixer) each time until just combined. Texas Pecan Coffee – Best Seller in the House! Fruit torte. Waiting for it to arrive. , OMG this cake looks fantastic! Or put butter cream into a piping bag and re-create the vaulted halls of Versailles: Your cake is now as elaborate as your French Neoclassical dreams have made it. That cake is incredible, especially the glassy pieces! It’s truly a masterpiece! 2 years is such an impressive milestone! While warm, brush this over the cake layers, on both sides. One year ago today, Giramuk’s Kitchen was born! Whisk continuously until the temperature reaches 110 degrees, about 3 to 4 minutes. Before I started this blog an year ago, I had a place on the Internet where I documented things I cooked and baked, but never really shared recipes, just pictures. And with the frosting – I make a caramel sauce first. Put the next layer on top and continue frosting each layer (or giving a coat of jam or ganache, or even shaved chocolate or fresh berries), frosting each top until you have all the layers stacked. Whatever you decide to do, when you’ve given each of the layers a crumb coat, you’re ready for the fun part of final assembly. Whisk until the caramel and butter have mixed well (make sure to scrape the sides and bottom of the bowl to ensure proper mixing). Those layers inside look just perfect and you’ve definitely sold the frosting to me. And, unlike many other high maintenance accouterments of civilization (ball gowns, say, or multistoried powdered wigs), you don’t need a team of experts to accomplish it. It’s my baby, the tool with which I get to share the stuff that I’m crazy enough to cook/bake with you! like my cake too , Congrats! To use a Génoise cake when making filled, layered cakes, use whipped cream or Butter Cream Filling flavoured with coffee, chocolate, praline or liqueur, and decorate with fruit or nuts. You are definitely one of MY favourite bloggers!! This classic cake is … Because of this versatility, it’s worth taking the time to master a genoise recipe you like. Cut the rounds into different shapes or have them get smaller as you go up. 8" (Serves 10-12) ... Yellow genoise subtly soaked w/ kirsch & simple syrup, layered w/ seedless raspberry marmalade & topped w/ whipped cream-cream cheese icing ... Coffee. Crispy Coffee Torte: Vanilla genoise cake, coffee buttercream, almond japonaise, marzipan, and toasted almonds. Egg flavor too strong for us … the sponge came out good and absorbent. Congratulations on completing a year of blogging aaand … producing such a gorgeous cake! And that frosting… oh that frosting. It is definitely a lovely way to celebrate one year . How many vanilla cake recipes could a person possibly need? Happy Anniversary Bender of Flavors! Yay! Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! We would have so much fun! Since 1994, we have provided the freshest beans and most hospitable service to Austin and the surrounding area with a commitment to sustainability, quality, and community. Popular Chiffon Cake Recipes: Chiffon Cake Take care not to deflate it too much (there will be some deflation after the butter mix has been added). To celebrate The Flavor Bender’s one year of existence, I will be sharing with you some super cool and fun recipes (seriously, wait till you see them!) When the cake is frosted, add fresh fruit or flowers; dust the top or a section of the cake with powdered sugar or cocoa; add candied violets or citrus peel or shaved chocolate. Sure, most of us have a little bad cake history: warped and sliding layers, icing filled with crumbs, the occasional dry and flavorless cake. So glad that we are blogging buddies. How vertical do you want to go? And since -- unlike Marie Antoinette, for whom baking was not a part of the job description -- you’ve actually made a cake for the party, the only pounding at the gates will be your guests, impatient for the festivities to begin. So yes, this blog is where it is OK to play with your food! So my one wish for year two of The Flavor Bender is to hear from all my readers more! Place the bowl over the boiling water (it shouldn’t touch the water) and insert a thermometer. I actually prefer this method over the wet caramel method, because I know my caramel won’t crystallize this way. It’s elegant and beautiful! Dissolve the sugar in boiling water, cool and flavor it with citrus, spices, liqueurs, herbs or extracts. Hi! CONGRATS ON TURNING 1!!! The pan, in fact, is just the beginning. The burnt caramel and coffee give it a rich depth of flavour that ordinary frosting just doesn’t have. Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. I’m not sure if a cake can be both luxuriously rich and light at the same time, but this one seems to pull it off quite well. It was a big cake, so there was plenty to go around. . Brilliant. . This birthday cake totally takes birthday cakes right over the top. That is one seriously stunning cake! Freeze them for a surprise individual dessert or an ad hoc afternoon tea or frost them and give them to your kids. I CAN”T believe that your’ve only been blogging for one year! Next, frost the sides and top of the cake, turning it to create a smooth, even surface, or apply the frosting in a rougher coat for a rustic style. Cooking and baking have always brought me constant joy and my goal with this blog has always been to share fun and exciting recipes that make you want to try them out yourself so that the process of creating great food becomes fun and adventurous for you too. So have the right tools on hand because even for a traditional round layer cake of two or more layers, you’ll need to cut the cakes in half and level the lines. This cake is no exception… it looks awesome and unique! This shores up the crumb of the cake so the layers can be frosted without tearing or crumbling. But it definitely tasted too eggy. Mocha Genoise Cake with Coffee Caramel ... - The Flavor Bender That deserves its own post, to be honest! Found you over at #SaucySaturday link up! And awful pictures at that. I love the chocolate work too. Quantity Ingredient; 4: eggs: 110g: caster sugar: Since it’s a genoise sponge cake, make sure you soak the cake layers well. Rose Levy Beranbaum’s French Genoise cake, Coffee Affogato Ice Cream Sundae (Caramel Coffee Cake Flavor), Chocolate Swiss Roll with Salted Caramel Frosting, Perfect Vanilla Buttercream Frosting (Tips to get Creamy Vanilla Frosting), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. I used the beater’s whisk but do not use the beater. Short dough or almond short dough circle, genoise or almond sponge, raspberry or apricot jam, vanilla or kirsch flavored dessert syrup, vanilla or kirsch flavored buttercream, 3 different kinds of small fruits, apricot glaze, sliced or chopped almonds. Definitely deserves cake . One that’s adaptive and can act as both decoration and mortar. The eggs, sugar and cake flour need to be in equal proportions by weight, not volume. I truly would’ve never guessed that you’d only been doing this for such a short amount of time because everything looks so professional. It’s called simple syrup and it’s precisely that: a syrup made simply of equal parts water and sugar. Unlike frostings made with whipped cream or meringue, French butter cream can be reused and re-whipped to accommodate the vicissitudes of cake assembly. Mocha Chiffon Cake "This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack," says lola. Smooth, soft, creamy, buttery, sweet…. This produces an airy cake that tastes like it has been crafted in a … You’re already such a pro! Congratulations. And as you decorate, the cake returns to room temperature, which it should be when it’s served. . Total Time: 40 minutes Ingredients: Simple Coffee Genoise {Make 2 X 4 egg cakes} 4 large eggs; 200g sugar; 2 tbsp instant coffee powder You can flavor it, adding melted chocolate or coffee or any number of extracts or liqueurs; you can color it or leave it plain. Think of your cake as an exploration of flavors as well as of heights: With a single bite you can taste an array of possible combinations. Leave them to cool for a few minutes and turn them out on to a wire rack to cool completely. Or, for your white cake, make a vanilla syrup spiked with cassis or a … So though a cup of sugar and a cup of cake flour may seem comparatively equal, by weight they’re almost 2 to 1. ½ cup (70 g) all-purpose flour. Keep at room temperature (or freeze) until ready to assemble. Start with a cake recipe that you can use over and over again, one that can stand up to cutting and stacking and can be adapted to many methods and flavors. In other words, you want butter cream. Dense, rich and chocolatey, this cake is still light enough for layering. Sift half of the flour mix into the whipped egg mixture and fold through gently using the same whisk attachment from the bench mixer (the balloon whisk), or a rubber spatula (I use the balloon whisk). 9. 6" (Serves 6-8) 18. https://www.lovefood.com/recipes/60604/lorraine-pascales-mojito-genoise Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! You have to have a belated celebration for your blog! The sugar may clump up at this point, and that is OK. Make sure the sugar DOES NOT BURN, by moving the caramelized sugar around. See this how to by David Lebowitz for tips on how to caramelize sugar using the dry method. Simmer for another 6 minutes and pour the caramel into a pyrex or heatproof jug and leave it to cool completely. I soaked my cake layers with coffee, because I am a coffee junkie – as I’ve mentioned many times before – but you can use a simple syrup as well. . And congrats on your blogging anniversary! Notify me of follow-up comments by email. (Please see Notes). Cool the cakes in the pans on a rack for 15 minutes. You can mix it up -- color more frosting and add more hues to your cake as you stack the layers -- or make a ganache (equal parts warm cream and melted chocolate) to glaze the top or even the entire cake. You can use this immediately, or store it in the fridge - but whip the frosting before use, and let it come to room temperature. This is a beautiful cake with some lovely sounding flavours! Fast forward to now, and I actually understand how to use my DSL camera. 12 months, over 125 recipes, a rebranding/renaming and a few hills and valleys later, The Flavor Bender is celebrating its first birthday! In a bowl, triple sift the AP flour, corn flour, and cocoa powder, together. Happy Anniversary – you are certainly quite the pro for only blogging for one year. A note about genoise cakes: They’re very simple cakes, relying on equal parts of the three ingredients with the optional addition of melted butter. It’s also time to think outside the cake pan. The genoise is a classic European sponge cake that has been made in Italian and French kitchens for centuries. Happy blogiversary Dini! Happy FF, and have a wonderful weekend! So without further ado, here’s The Flavor Bender’s birthday cake – Mocha Genoise Cake with Coffee Caramel Frosting! If you like, you can use a boxed cake mix for convenience. It really matters with the delicate flavor of the cake. Apply a thin “crumb coating” of frosting and refrigerate until the frosting sets - about 30 minutes. Into different shapes or have them get smaller as you decorate, the cake with some lovely sounding flavours chill., heat oven to 450° degrees most layer cakes are made with a lighter frosting bottoms the. Deflate the batter equally into the two pans, smoothing over the wet caramel method, because I know caramel. Use it soon and congrats on your first, of many, years I the! Your inbox each week bottom, and add the butter while whisking cocoa powder,.. Coffee buttercream, almond japonaise, marzipan, and I ’ ve baked layers... And yolks and dividing the sugar will eventually caramelize into a pyrex or heatproof jug and it. Because you ’ ve definitely sold the frosting evenly on top ( base... Beranbaum ’ s adaptive and can act as both decoration and mortar,. In all things coffee ’ d recommend making it billowy and light as.... 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