Coffee Buzz Buzz Cake

Its happened. I made someone their favorite cake for a Birthday party and I never got a photograph of the inside. It was gone before I even stood a chance. It's hard to do the cake justice without seeing it's beautiful coffee sponge layers, sandwiched between a thick layer of the sweet, fluffy coffee mascarpone frosting...but this cake deserves to be posted without you knowing it's insides; because it is simply amazing.



I was over the moon when I heard the recipient of the cake really likes coffee. I probably drink too much coffee so the idea of a top to bottom coffee flavored sponge cake excited me. I spent way to long looking for the right recipe. I never found it. Instead I pieced bits and bobs together from all over the internet and my cookbook collection, the outcome of which is delicious. The cake is moist, the frosting is sweet and creamy, and the chocolate ganache is so good you could eat it on its own with a spoon (I did this).

I originally had titled this post "A Coffee Sponge with Coffee Mascarpone Frosting and a Dark Chocolate Coffee Ganache," but it was such a mouthful and totally unimportant at the end of the day. All you really need to know it it's coffee filled and absolutely delicious. I am still shocked there is no butter in it, however, it is so creamy and light you don't miss it one bit! Enjoy :)




For the espresso/coffee sponge (Adapted from Chez Panisee Desserts by Lindsey Remolif Shere)


  • 6 eggs

  • 3/4 cup sugar

  • 1 tsp vanilla extract

  • 2/3 cup all purpose flour

  • 1/3 cup cake flour

  • 1/8 tsp salt

  • 1 tbsp espresso powder diluted in 1 tbsp warm water


Preheat oven to 325 degrees F. Butter and flour a 9" spring form cake pan. In a double boiler whisk the eggs and sugar to warm them slightly. Remove from heat and add the vanilla. Beat eggs until frothy and until the mixture holds a 3 second ribbon (when whisk lifts the egg yolk and sugar mixture should forms a slow dripping disappearing ribbon on the surface of the mixture which should last 3 seconds). Dilute 1 tbsp espresso powder in 1 tbsp warm water and add it after you have achieved the ribbon. Sift together the flours and salt. Slowly fold in the flour mixture in three separate batches. Pour in spring form pan and bake for 35 minutes or until the top springs back when lightly pressed.

Cool cake and cut into two layers so you can fill the center.

For the mascarpone espresso/coffee frosting (Adapted from Martha Stewart's Cupcakes)


  • 2 cups heavy cream

  • 16 oz of mascarpone cheese (I used special tiramisu flavored ones, but if you can't find use regular and add more instant coffee granules)

  • 1 cup powdered sugar

  • 1 tbsp instant espresso granules dissolved in 1 tbsp cream


Using an electric mixer, whip cream until light and fluffy. In a separate bowl, mix all other ingredients together making sure coffee granules have been dissolved. Lightly fold whipped cream into it until fully incorporated, do not over mix. The frosting should be light and fluffy. If you desire sweeter frosting add more powdered sugar. If you desire more coffee flavor, add more espresso granules.

For the dark chocolate espresso/coffee ganache

  • 1/2 cup heavy cream

  • 8 ounces good quality dark chocolate broken into pieces

  • 2 teaspoons instant espresso granules


Melt all ingredients together in a double boiler over simmering water, stirring occasionally. Ganache should be smooth, warm, thick, and shiny when it is done.

Assembly

Cool cake. Divide cake in half crosswise so you can add inside filling. Frost the first cake with a thick layer of the mascarpone mix. Stack the second layer and frost over the whole cake. Refrigerate for 30 minutes before adding the ganache.

Achieving the right drips on the side isn't luck. You make it happen. Wait until your ganache has mostly cooled (a little warm is fine) and remove your frosted and chilled cake from the fridge. Spread a thin layer of ganache over the top of the cake. Fill a ziplock baggie with ganache, snip the corner, and carefully go around the edges of the cake squeezing the bag and adding drips where you please. I move in one continuous motion never lifting the bag away and gently squeezing at different intervals to achieve longer and shorter drips.

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