Before I bake my delicious Espresso cake I wanted to write a quote which resonates with me at this juncture.
She had learned, in her life, that time lived inside you. You are time, you breathe time. When she’d been young, she’d had an insatiable hunger for more of it, though she hadn’t understood why. Now she held inside her a cacophony of times and lately it drowned out the world. The apple tree was still nice to lie near. They peony, for its scent, also fine. When she walked through the woods (infrequently now) she picked her way along the path, making way for the boy inside to run along before her. It could be hard to choose the time outside over the time within. – David Wroblewski
.
.
— David Wroblewski
From The Story of Edgar Sawtelle
Espresso Cake
The original recipe is from Jernej Kitchen and I would recommend her recipe over mine 🙂 So here’s my take on the recipe.
- ESPRESSO CAKE
- 4 eggs, at room temperature
- 160 g of sugar
- 1 tsp vanilla extract
- 60 ml espresso coffee, freshly brewed
- 2 tbsp melted butter
- 125 g all-purpose flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- ESPRESSO BUTTERCREAM
- British Extra Thick Double Fresh Cream 300ml
- 100 g icing sugar (adjust according to your sweetness level)
- 3 tbsp cold espresso coffee, freshly brewed
- Break your eggs, followed by sugar, vanilla and pinch of salt. Beat it until pale and double its size. Practically around 5-6 minutes for the eggs to fluff.
- Use an electric whisk, start adding warm, freshly brewed espresso coffee and the melted butter. Mix to combine, then add flour, cocoa powder, and baking powder. Mix until combined.
- Grease a 20 cm / 8-inch springform cake pan. Brush with butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan. Pour the cake mixture into your prepared cake pan. Place in the preheated oven. Bake for 45 – 50 minutes at 170 °C / 340 °F.
- The original recipe calls for swiss meringue. Though being my favourite I really dont want to use so many whites and waste/use the yellow. Now for the fresh espresso cream, you will need cold extra thick cream and you start whipping it with an electric whisk until it is almost whipped. At this stage add your icing sugar and cold brewed coffee. It is very important it needs to be cold otherwise it will make the whipped cream split. Now give it a quick whisk snd you should be good to use it as is. Or you could save it in the fridge until the cake has cooled down.
- Turn the baked sponge cake upside-down on a wire rack to cool completely. When the sponge cake is cold, spread the espresso cream on top. Optionally sprinkle with some chocolate shaves. Slice and serve.
If you have tried this recipe and like it give it a like and a rating. Also, some more recipes to tickle your imagination.
- Self-Sufficient living | Eggless Mango Mousse Cake
- Light and Shadow | French Almond Cake
- No-Bake Strawberry & Elderflower Cheesecake | A Royal Fan
- Flash Fiction | Lemon Meringue cake
