VIETNAMESE COFFEE CAKE

(With Russian Buttercream and white chocolate coffee drizzle)

CAKE

180 g   flour

45 g     cacao powder

            pinch of salt

5 ml     baking powder

5 ml     bicarbonate of soda

180 g   soft brown sugar (I used NATURA light Muscovado sugar)

200 ml soured cream

2          eggs (lightly beaten)

150 ml strong black coffee (room temperature)

100 g   butter, melted

125 ml espresso coffee for soaking the cake when starting to assemble

RUSSIAN BUTTERCREAM

250 g   butter at room temperature

300 g   condensed milk

            vanilla seeds and pinch of salt

WHITE CHOCOLATE COFFEE DRIZZLE

100 g   white chocolate, chopped

50 g     double cream

5 ml     espresso instant coffee powder

METHOD:

  • Preheat the oven to 180°C and grease and line a loaf tin with baking paper
  • Sieve together the flour, cacao powder, salt, baking powder and bicarbonate of soda.
  • Mix in the soft brown sugar and mix well
  • In another bowl combine the soured cream, eggs, coffee and melted butter and mix well
  • Combine the egg mixture and the dry ingredients and mix gently to make the batter (do not overmix the batter)
  • Spoon into the prepared loaf tin and bake for about 35 minutes until cooked (skewer inserted must come out clean). Cool completely and remove from the loaf tin
  • TO MAKE THE RUSSIAN BUTTERCREAM: Beat the butter on high speed for 5 minutes then slowly start to beat in the condensed milk. Add the vanilla and pinch of salt and beat until it becomes light and fluffy (it may take a while)
  • TO MAKE THE WHITE CHOCOLATE COFFEE DRIZZLE: Combine all the ingredients in a small saucepan and place on VERY low heat. Mix until it has melted.  Keep aside to cool before using
  • TO ASSEMBLE THE CAKE: Use a sharp knife and cur cake in 3 thin layers. Place bottom layer on serving plate and brush generously with the espresso coffee. Cover with some of the buttercream and repeat with the other two layers.  Cover the cake with the rest of the buttercream and place in the fridge to get cold
  • Drizzle over the white chocolate coffee ganache and garnish with chocolate shavings and coffee beans (optional)

 

 

 

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