CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Vietnamese Coffee Cake

1

  • Overview
  • Ingredients
    20 items
  • Directions

This Vietnamese Coffee Cake with Russian Buttercream and white chocolate coffee drizzle is a decadent treat that combines the rich flavors of coffee and chocolate into a delightful dessert. Moist and tender cake layers soaked in espresso, layered with creamy buttercream, and drizzled with a luscious white chocolate coffee ganache create a truly indulgent experience.

Cake

  • 180g flour
  • 45g cacao powder
  • Pinch of salt
  • 5ml baking powder
  • 5ml bicarbonate of soda
  • 180g brown sugar
  • 2 eggs
  • 200ml soured cream
  • 2 eggs
  • 150g strong black coffee
  • 100g butter
  • 125ml espresso coffee

Russian Buttercream

  • 250g butter
  • 300g condensed milk
  • Vanilla seeds
  • Pinch of salt

White Chocolate Coffee Drizzle

  • 100g white chocolate
  • 50g double cream
  • 5ml espresso coffee

  • Preheat the oven to 180°C and grease and line a loaf tin with baking paper
  • Sieve together the flour, cocoa 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 cut 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)