Cake with coffee and vanilla cream
Vanilla and Coffee Cream Cake I have made this cake several times, especially when I need something special but not too complicated. I find it important to prepare the coffee cream a day in advance so it has time to chill properly and set. I have adjusted the sponge recipe from the original version. I also add vanilla cream, which provides a pleasant balance between coffee, chocolate, and the classic vanilla flavor. Quick Info Total Time: approximately 24 hours (including chilling time for the coffee cream) Active Preparation Time: 1 hour and 30 minutes (not including chilling times) Baking Time: each layer – 10 minutes, total 30 minutes Servings: 12-14 slices, for a 26 cm diameter pan Difficulty: medium Recipe Type: birthday cake or for special occasions Ingredients Sponge (for a 26 cm round pan): - 250 g flour - 2 tablespoons cocoa powder - 1 packet baking powder - 1 egg - 200 g sugar - 1 cup warm milk - 90 ml oil - 1 vial rum essence - 100 g milk chocolate Coffee Cream: - 400 ml liquid cream - 300 g cooking chocolate - 3 packets coffee Vanilla Cream: - 350-400 ml milk - 3 egg yolks - 4 tablespoons sugar - 3 tablespoons cornstarch - 1 vial vanilla essence Syrup: - 300 ml coffee (sweetened to taste) - rum essence, optional Glaze: - 300 g cooking chocolate - 50 ml liquid cream - 2-3 tablespoons milk Decoration: - coffee cream - red currants Preparation Method 1. Coffee Cream (preferably a day in advance) In a saucepan, combine the liquid cream, broken pieces of cooking chocolate, and coffee. Heat over very low heat, stirring continuously, without letting the cream boil. Once everything is completely homogenized, remove from heat and let cool to room temperature. Then transfer the cream to the refrigerator for at least 4 hours, preferably overnight. After chilling, mix for a few minutes with a mixer until it thickens and becomes creamy. Refrigerate again for another hour before assembly. 2. Sponge In a bowl, mix the flour with cocoa powder and baking powder. Add the egg, sugar, warm milk, oil, and rum essence. Mix everything with a mixer until the batter is smooth. Grate the milk chocolate and fold it into the batter with a spoon. Divide the batter into three equal parts. Line the bottom of the pan with parchment paper, pour in the first third of the batter, and level it. Bake at a low temperature (about 10 minutes per layer) until a toothpick comes out clean and the surface is shiny. Remove the layer and let it cool, then repeat with the other two layers. If desired, you can bake all the batter at once and cut it into three layers, but I prefer to bake them separately for quicker cooling and even layers. 3. Vanilla Cream Heat the milk over low heat. In a separate bowl, whisk the egg yolks. In a small bowl, combine a few tablespoons of milk with sugar and cornstarch, mixing well to avoid lumps. When the milk is warm, gradually pour in the cornstarch and sugar mixture, stirring continuously. Then add the egg yolks, stirring constantly over low heat until it thickens. Finally, add the vanilla essence and let the cream cool. 4. Chocolate Glaze In a small saucepan, heat the liquid cream, cooking chocolate, and 2-3 tablespoons of milk over low heat, stirring gently until the chocolate is completely melted and the glaze is smooth. Set aside until assembling the cake. 5. Syrup Prepare strong coffee (approx. 300 ml), sweetening to taste. You can add a few drops of rum essence if you want an extra flavor. 6. Assembly On a serving platter, place the first layer of sponge. Soak it with the prepared coffee. Spread a layer of coffee cream on top. Place the second layer, soak it, and spread vanilla cream over the entire surface. Add the third layer, soak it, and cover the entire cake with a thin layer of coffee cream, both on top and on the sides. Refrigerate the cake for the layers to set, for at least 1-2 hours. Remove the cake, pour the chocolate glaze on top, and spread it quickly before it sets. Decorate with the remaining coffee cream (I use a piping bag if I have leftover cream) and red currants. Why I Make This Recipe Often This cake combines the flavors of coffee and vanilla without being too heavy or too sweet. It’s perfect for occasions when I need a substantial dessert but don’t want to use too much fresh cream or butter. Plus, the coffee cream can be prepared in advance, which is practical. Tips and Variations Tips - Do not let the cream boil when making the coffee cream or glaze; otherwise, the texture will change. - For the sponge, use quality milk chocolate; otherwise, the distinct flavor won’t come through. - Trim the edges of the layers if you want a perfectly straight cake. Substitutions - You can use dark chocolate for the sponge if you don’t have milk chocolate. - Plant-based liquid cream works for the creams if you don’t have dairy cream. - Decaffeinated coffee can be used for the syrup. Variations - If you want, you can replace the vanilla cream with mascarpone cream, but then the cake will be denser. - For decoration, fresh seasonal fruits work well instead of red currants. Serving Suggestions - Let the cake chill for at least 4 hours before slicing for beautiful pieces. - It pairs well with coffee or at a birthday celebration, not just for very special occasions. Frequently Asked Questions 1. Can I use a single baked sponge and cut it into 3 layers? Yes, the sponge can be baked whole and cut horizontally into three, but it’s easier to manage if you make it in three separate layers. 2. What kind of coffee should I use for the cream? You can use any type of soluble coffee; it doesn’t matter if it’s instant or classic. I usually use fine granulated coffee. 3. How do I know when the glaze is ready? The glaze is ready when the chocolate is completely melted, and the mixture is shiny and smooth, with no visible chocolate pieces. 4. Can I make the cake a day in advance? Yes, it is actually recommended, as it needs time to chill to properly set the creams and blend the flavors. 5. What should I do if the coffee cream doesn’t thicken enough when mixing? Put the cream back in the refrigerator for another hour, then mix a little more. If it still doesn’t thicken, the cream may have been heated too much initially. Nutritional Values Estimated per slice (from 14 slices): 390-420 kcal, 19 g fat, 52 g carbohydrates, 6 g protein. These are estimates and depend heavily on the exact amount of chocolate and cream used, as well as the thickness of the cream and glaze layers. Storage and Reheating The cake can be stored in the refrigerator, covered, for up to 4 days. I do not recommend freezing, as the coffee cream and sponge change texture. There is no need to reheat; it is served directly from the refrigerator. This is the recipe, just as I make it, without unnecessary complications, focusing on what matters for a sure result.
Preparation
It is preferable to start with the coffee cream a day before preparing the cake, to let it chill for enough time. Coffee cream: In a saucepan over low heat, combine the whipped cream, chocolate, and coffee, stirring until smooth. Caution! The whipped cream must not reach boiling point! Let it cool, then refrigerate for a minimum of 4 hours or overnight. Once completely cooled, mix for a few minutes until the cream thickens. Refrigerate for another hour. In the meantime, let's prepare the cake base: In a bowl, mix the flour with cocoa powder and baking powder. Add the egg, sugar, warm milk, oil, and rum essence, and mix well until smooth. Grate the chocolate and add it to the mixture, stirring with a spoon. Divide the mixture into 3 equal parts and bake 3 layers (you can also bake the entire mixture and cut it into 3, but I prefer to bake them separately because they cool faster). Line a baking tray with parchment paper and pour in the first part of the mixture. Bake in the oven at low heat for about 10 minutes until a toothpick comes out clean and the surface is shiny. Repeat the process for the other 2 layers. Vanilla cream: Heat the milk in a saucepan over low heat. In another bowl, mix the egg yolks and pour them over the milk. In a bowl, combine a few tablespoons of milk, sugar, and cornstarch, and mix well. When the milk is hot, gradually add this mixture while stirring continuously until it thickens. Now add the vanilla essence and let the cream cool. Glaze: Mix the whipped cream with chocolate over low heat until a smooth glaze is obtained. Assembly: Place the first layer of cake on a platter, soak it with the prepared coffee, and spread a layer of coffee cream. Add the second layer, soak it, and spread vanilla cream. Add the third layer, soak it, and cover the cake with a thin layer of coffee cream. Refrigerate the cake until the cream thickens. Cover the cake with chocolate glaze and decorate with coffee cream and red currants.
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