Cappuccino Cake + 1 Year Of Blogging

by daniel valko


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       This has been one amazing year of baking, cooking, recipe testing and blogging. And a huge thank you go's to everyone who has visited this blog or shared about it. I've experienced huge support from big named food bloggers like JOY THE BAKER , and others who have helped me with new readership and fans. It's crazy how things can change in just one short year. One year ago on 03/23/2014 I had a random idea to start a food blog. Which I didn't even really know what one was. I first called it delicieux which means delicious in French then changed the name to Menu De jour, and I finally settled on Plentiful Plate. The past year has been a hectic time of trying to learn everything I can about the world of food blogging. Mostly all the food photography and styling part. I have come a long way since posting photos that I took on my phone. And have come to know more creative ways of styling each recipe I post. A couple months ago I inlisted the help of my close friend to help me take my blog photos. He's a young and talented photographer who is one big reason I'm where I am today. It's because of people like him that my dreams are coming true. 

     For this 1 year anniversary of Plentiful Plate. I'm featuring a cake recipe from young food blogger Izy Hossack, author of famous TOP WITH CINNAMON blog and cookbook. Mostly because she is my biggest inspiration as a young food blogger. She started her food blog at the age of 15 and now at 19 Is a successful cookbook author. Which Is quite a accomplishment for any food blogger. This coffee flavored cake Is perfect for any celebration or just everyday. Like celebrating my 1 year of food blogging!!! 

 

 [ Serves 9 - 12 ] 

Ingredients : 

2 1/4 cups all purpose flour 

3 tsp baking powder  

1/2 cup ground almonds  

1 cup granulated sugar  

1/2 tsp salt  

1/2 cup unsalted butter  

3 tbsp dry instant coffee granules 

1/3 cup hot water  

1/3 cup milk  

3 eggs  

 

Frosting and Filling :  

2 1/2 tbsp instant coffee granules  

1/2 cup whipping cream  

3 cups powdered sugar or confectioners sugar   

1/2 cup unsalted butter cut into small cubes  

2 tbsp cocoa powder    

1 tbsp hot water  

 

Preparation :  

    Preheat the oven to 350 F.  Line with parchment paper, grease and flour three 8in cake pans. In a large bowl, mix together the flour, baking powder, ground almonds, sugar and salt. Using your fingers, rub the butter into the dry ingredients until no large chunks of butter remain.  

Dissolve the coffee in 1/3 cup of hot water and pour into the mixture, along with the milk and eggs. Mix together using a stand mixer. Divide the batter between the lined cake pans and bake for 20 - 25 mins until the cake springs back when poked with a finger. Let the cake layers cool in the pans for 10 mins, then turn them out onto a wire rack. Remove the parchment paper and turn the right-side up. Leave them to cool completely before using a serrated knife to level any hills on the cake layers. 

  To make the filling and frosting, Mix the whipping cream with 3 tbs of granulated sugar until it starts to thicken. Then sift the 1 1/2 tbsp of the dry instant coffee ( to make it into dust) keep mixing the cream until whisk forms soft peaks. Transfer it to a bowl and place into the fridge to cool.    

Make the coffee buttercream, by creaming the butter in a stand mixer, until it's soft and fluffy looking. Then measure out 1/2 cup of powdered sugar  and mix until it's blended together. Do this for the rest of the 3 cups of powdered sugar. Disslove the 1 tbsp of dry instent coffee in 1 tbsp of hot water and add to the buttercream. Mix the buttercream for 30 seconds, if it's not the consistency of cream cheese.  Add 1 tbsp of whipping cream and mix, keep adding more tbsp of cream until it is. 

To assemble, place 1 cooled cake layer (cut-side down, if leveled ) on a cake stand or platter. Place one-third of the buttercream on top of the cake layer and using a offset spatula or spoon spread it over the surface of the cake, stopping just shy of the edge. Top with a second cake layer ( again cut-side down) and press down lightly so that the buttercream is pushed to the edge. As before, cover with buttercream and top with the third layer (cut-side down) Use the remaining buttercream to very thinly frost the side of the cake (this is known as crumb coating). Use the coffee whipped cream to frost the top of the cake, dust with the cocoa powder. The cake will keep in the fridge for a couple of days, bring it to room temperature before serving. Enjoy ! 

Note: ( In the photos above I made double the recipe, to better fit the size of cake pans I was using. You may want to do the same if you are baking with cake pans bigger than 8 in. )