So whenever you search for a coffee cake, you come up with the streusel topped butter cake that pairs so well with a cup of coffee. I for one, absolutely love this cake. It is heavenly with its sweet, buttery topping. You can tell how much I love that topping when you see my recipes of scones and muffins also include that topping so that I get that taste 😀 But I was searching for the real coffee cake and then I found this beauty on the pioneer woman’s website.
In the words of the pioneer woman, this cake is “Sweet. Addictive”. I think this is the perfect description. I couldn’t have put it more eloquently. I made this for hubby’s birthday, a coffee lover. It is a coffee lover’s dream…sweet, coffee flavor with the perfect coffee flavored buttercream. I upped the game a bit by covering the whole cake with a thin layer of chocolate ganache. You have to have chocolate in there somewhere :$ The ganache paired up perfectly with the coffee buttercream.
The cake is so much more better when refrigerated and eaten a day after (if you can resist diving into it). The coffee flavor deepens and the ganache melds in perfectly with the coffee buttercream. It is just pure delight. Even my year and half old loved the taste so much that she wanted a bite every time I opened the fridge
2 cups all-purpose flour
2 cups sugar
1 cup butter (2 sticks)
1/4 teaspoon salt
3 tablespoons instant coffee granules
1 cup boiling water
1/2 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
3/4 cups butter (1-1/2 sticks)
1 lb. powdered sugar
3 tablespoons instant coffee granules (2 tablespoons if you don’t like strong flavor)
4 tablespoons heavy cream
1/4 teaspoon salt
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Pre-heat oven to 350 F. Grease and flour two 8 or 9 inches round pans.
In a mixing bowl, mix together the flour, sugar and salt. In a small bowl, mix the 3 tablespoons of coffee granules with the boiling water. Also in another bowl, whisk together buttermilk, eggs, baking soda and vanilla with a fork. Keep all three bowls aside and make the butter/coffee mixture.
Melt butter in a pot over medium heat. Add the coffee mixture to the melted butter and let it come to a boil. Wait ten seconds and then turn off the heat. Pour this mixture in the dry ingredients bowl with the flour. Mix a little to cool down the butter mixture. No need of mixing well. Add in the egg mixture and combine well.
Divide and pour the batter in the prepared pans. Bake for 20-22 minutes or do the toothpick test to check if the cakes are done.
Allow the cakes to cool completely. Meanwhile, make the buttercream.
In your KitchenAid mixer or mixing bowl with a hand mixer, combine all the icing ingredients together. Ice the cake with a layer of buttercream in between.
For the ganache, put the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a boil. Watch carefully otherwise the cream will boil over. Pour the hot cream over the chocolate. Let sit for 4-5 minutes. Whisk the chocolate and cream together till combined. Let cool slightly for a few minutes and then pour over cake. This ganache recipe is a good quantity and you can use half of it to spread in between the cake layers on top of the coffee buttercream. For doing this, you can let half of the ganache to cool completely and then beat in a mixer till the color changes to light brown. This way the ganache becomes spreadable.
Chill the cake at least an hour before serving.
Preparation Time: 2 hours