The Simple, Sweet Life

Recipes for a sweet day!

  • Breakfasts and Pastries
    • Doughnuts
  • Desserts
    • Cupcakes
    • Cookies
      • The Basics
      • Cutout Cookie Flavors
    • Cakes
      • The Basics
    • Ice Cream
    • Macarons
  • Recipes by Holiday
    • Valentine’s Day
    • Easter
    • Halloween
    • Christmas
  • Blogging
    • Photography
  • Contact Me!
  • Privacy Policy
Home ยป Desserts ยป Cakes ยป Coffee Lovers Cake

Coffee Lovers Cake

February 18, 2016 by The Simple, Sweet Life 19 Comments

Jump To Recipe Print Recipe

Share Something Sweet!

2.5Kshares
  • Facebook
  • Twitter
  • Yummly
  • Mix

Decadent espresso infused, cookie filled, chocolate and vanilla bean coffee cake! | The Simple, Sweet Life

Well happy almost weekend you beautiful bakers!

I know it’s been a while since I’ve posted anything new… or done much of anything on the interwebs (oh hello super neglected social media!). Truth be told, life has felt a little overwhelming as of late. And maybe it’s just me, but I tend to go into super hermit mode when I feel overwhelmed. Like, aside from work, I’m pretty sure I’ve spent the last month living on my couch, in sweat pants, binge watching the heck out of pretty much every TV show ever, generally avoiding “real” life. Seriously, I just can’t adult this month.

IMG_6206

IMG_6209

But between the immigration process for my husband, filing international taxes, and the slew of car trouble we’ve had this month, I’ve been up to my eyeballs in paperwork and I just haven’t been able toย bring myself to sit down in front of my computer and type any more than I have to. Seriously guys, we’re talking paperwork forย DAYS.

IMG_6213-2

But I’m not going to sit here and be a Debby-downer about the quite literal foot of paperwork I’ve been working my way through or the TV binge watching that has been my life of late. Truth be told, I can’t really complain. I got first world problems, folks.

And cake.

Which is what I’m assuming you’re here for. That and my endless stream of punnyย wit. ย No, just the cake?

Aaaaaaaaaanyway, you know what the best cure for burnout and the dulldrums is? Cake, obviously. Heavily caffeinated, espresso infused, sugar-coma-inducing CAKE. Filled with cookies. Because we’re adults and we do what we want!

IMG_6235-2

Print

Coffee Lovers Cake

Decadent espresso infused, cookie filled, chocolate and vanilla bean coffee cake! | The Simple, Sweet Life
  • Author: The Simple, Sweet Life
  • Yield: One 6" cake 1x
  • Category: Dessert

Ingredients

Scale

For the chocolate cake:

  • 1 oz. dark chocolate
  • 1/2 cup boiling water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup +2 tbsp. (10 tbsp.) baking cocoa
  • 3/4 cup all purpose flour

For the vanilla bean cake:

  • 1/4 cup milk
  • 1/4 cup (57g) butter
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 vanilla bean
  • 1 tsp. baking powder
  • 3/4 cup all purpose flour

For the espresso buttercream:

  • 8 egg whites
  • 1/2 cup water
  • 1 3/4 cup (400g) granulated sugar
  • 2 tsp. espresso powder + 1 tsp. water
  • 1 lb (454g) unsalted butter, cubed and at room temp.

For the chocolate ganache:

  • 100g dark chocolate
  • 100g heavy cream

For filling and garnishing:

  • Coarsely chopped chocolate chip cookies and oreos
  • Chocolate covered espresso beans

Instructions

  1. For the chocolate cake, whisk together the dark chocolate and boiling water until the chocolate is completely melted (set aside to cool). Whisk the egg on high until light and fluffy, and then whisk in the vegetable oil. Whisk in the rest of the chocolate cake ingredients (including the water/chocolate mixture) until just combined, and pour into two greased and lined 6″ cake pans. Bake at 350F/175C for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. For the vanilla bean cake, melt the butter and whisk in the milk. Heat the milk/butter mixture in the microwave for a few seconds if the two start to separate (set aside to cool). In a bowl, whisk together the eggs, sugar, vanilla extract, baking powder, and flour. Cut apart your vanilla bean and scrape the contents into the bowl. Whisk in the butter/milk mixture until just combined. Pour your batter into two greased and lined 6″ cake pans and bake at 350F/175C for 20-25 minutes, or until toothpicks inserted in the center come out clean.
  3. To make the espresso buttercream, combine the water and granulated sugar in a small saucepan and the mixture reaches 230F/110C. While the sugar and water cook, whisk your egg whites until they hold stiff peaks in a stand mixer. Slowly pour the hot syrup into your egg whites, whisking continually on low-medium speed. Increase the speed on your mixer to high and continue whisking until the mixture has cooled to room temperature. In a small bowl, stir together your espresso powder and water, and add that as you add your cubes of butter. Whisk until the mixture becomes a smooth frosting.
  4. To assemble your cake, alternate layers of chocolate and vanilla bean cake with a healthy helping of espresso frosting (1/2″-1″ between each layer of cake). Extra points if you add coarsely chopped chocolate chip cookies and oreos between each layer. Crumb coat your cake and refrigerate for 15-20 minutes to keep those dark crumbs out of your outer layer of frosting. Finish frosting the top and sides of your cake as desired, and set aside to firm up in the refrigerator for another 20-30 minutes.
  5. To make the chocolate ganache, heat your heavy cream and dark chocolate in the microwave, stirring between each heating, until the chocolate is melted and the ganache is smooth. Set aside until the ganache is no longer warm but still easily spreadable.
  6. Remove your cake from the refrigerator and cover the top with the chocolate ganache, allowing it to drip over the sides. Garnish with any leftover espresso frosting and chocolate covered espresso beans.

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

 

Related Posts

  • Fudge Sundae CakeFudge Sundae Cake
  • KransekakeKransekake
  • Orange Blossom CakeOrange Blossom Cake
  • Baked Sweet Potato DoughnutsBaked Sweet Potato Doughnuts

Share Something Sweet!

2.5Kshares
  • Facebook
  • Twitter
  • Yummly
  • Mix

Filed Under: Cakes, Desserts Tagged With: Baking, cake, coffee, dessert

« Lemon Ginger Sorbet
Chocolate, Strawberry, Pistachio Doughnuts »

Comments

  1. June @ How to Philosophize with Cake says

    February 19, 2016 at 2:26 am

    Could this cake be any prettier?? It looks awesome! As a coffee lover, I think I’d adore this cake ๐Ÿ™‚

    Reply
    • The Simple, Sweet Life says

      March 8, 2016 at 9:46 pm

      I’m so glad you like it June! ๐Ÿ˜€

      Reply
  2. Karen @ Seasonal Cravings says

    February 19, 2016 at 1:02 pm

    This cake is gorgeous! There is nothing better than coffee and chocolate together – the perfect marriage.

    Reply
    • The Simple, Sweet Life says

      March 8, 2016 at 9:47 pm

      I totally agree Karen! Chocolate and coffee are pretty hard to beat. ๐Ÿ™‚

      Reply
  3. Sue says

    February 19, 2016 at 9:38 pm

    Absolutely decadent and gorgeous!

    Reply
    • The Simple, Sweet Life says

      March 8, 2016 at 9:47 pm

      Thank you! ๐Ÿ˜€ You’re too sweet!

      Reply
  4. Elsa | the whinery says

    February 23, 2016 at 1:09 am

    It’s great to take time off sometimes, especially when you feel a little overwhelmed. ๐Ÿ™‚ That cake looks amazingly beautiful. And the espresso buttercream, the coffee lover in me loves it so so much!

    Reply
    • The Simple, Sweet Life says

      March 8, 2016 at 9:50 pm

      Thanks Elsa! ๐Ÿ™‚ The blogger in me is always kind of nervous about not giving my blog the attention it deserves, but the human being in me occasionally decides it just needs a break… and sleep… and perhaps a decent meal that’s more than a cup of coffee. ๐Ÿ˜‰ So glad you like the cake! I may or may not have eaten the leftover espresso frosting out of the bowl… ๐Ÿ˜‰

      Reply
  5. grace says

    February 29, 2016 at 5:24 pm

    show-stopper! i love the flavors of your cake, and you couldn’t have decorated it more beautifully. i’m in awe! ๐Ÿ™‚

    Reply
    • The Simple, Sweet Life says

      March 8, 2016 at 9:55 pm

      Thank you Grace! ๐Ÿ˜€

      Reply
  6. Linda @ 2 Cookin' Mamas says

    February 29, 2016 at 10:33 pm

    What a gorgeous cake! I love coffee, oh, and chocolate and cake, so this is like my dream cake. (Invite me over please. :-))

    Reply
    • The Simple, Sweet Life says

      March 8, 2016 at 9:56 pm

      Haha well next time you’re in Norway, stop on by and I’ll whip this sucker up. ๐Ÿ˜‰

      Reply
  7. Elise Birch says

    April 19, 2017 at 6:44 am

    How would I cook these if I wanted to make them into cupcakes?

    Reply
    • The Simple, Sweet Life says

      April 23, 2017 at 10:01 pm

      Hi Elise! It might be a little difficult to make these as cupcakes just because there are two flavors of cake in this recipe. You could choose to just go with one of the cake flavors, or you could try filling each cupcake liner with half of the chocolate batter and half of the vanilla bean batter. Bake at 350F for 18-20 minutes.

      Reply
  8. Dariann says

    April 27, 2018 at 7:35 pm

    Made the buttercream twice now and it keeps curdling everything was room temperature.

    Reply
    • The Simple, Sweet Life says

      April 27, 2018 at 8:25 pm

      Hi Dariann! Buttercreams are tricky that way and I struggled with this in the beginning, too. This is actually a totally natural phase of the buttercream process, and you just need to keep mixing until it all comes together. Depending on the size of my stand mixer and the batch of frosting I’m making, the final round of whipping (on a high speed setting) can take anywhere from 5-15 minutes before I end up with a cohesive frosting. Hope this helps! ๐Ÿ™‚

      Reply
  9. Charlie says

    November 7, 2018 at 11:54 am

    What 1 oz. in grams? Surely not 28grams…

    Reply
    • The Simple, Sweet Life says

      November 7, 2018 at 7:44 pm

      Hi Charlie! Yes, 1 oz is approximately 28 grams.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hei pรฅ deg!

I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Keep in Touch

Never miss a bite with the Simple, Sweet Life newsletter! All the tasty posts your inbox can handle!

Popular Posts

10 Things I Wish I Knew About Cookie Decorating
The Ultimate Guide to Royal Icing
How to Make Sugar Cookies Like a Pro
The Ultimate Guide to Hashtags for Food Bloggers
Norwegian Marzipan Cake (Hvit Dame)
Anything But Basic Cake (with 6+ variations)

Copyright © 2021

Copyright © 2021 ยท Tasteful Theme on Genesis Framework ยท WordPress ยท Log in

the simple life as featured on country living, good housekeeping, food network canada, woman's world and craftsy