Coffee Sponge Cake w/Coffee Buttercream Icing

By MAB

Dessert

Ingredients

• Cake Ingredients:
• 1 cup all purpose flour
• 3/4 cup sugar
• 3/4 cup butter (softened)
• 1 tsp baking powder
• 1 tbsp boiling water
• 2 tbsp instant coffee
• 2 eggs (at room temperature)
• 1 tsp vanilla extract
• 1/4 cup milk or cream (at room temperature)
• Icing Ingredients:
• 1/3 cup butter (softened)
• 1 cup powdered sugar
• Dash of vanilla extract
• 1 tbsp boiling water
• 1/2 tsp instant coffee
• 1 tbsp heavy whipping cream (at room temperature)
• 2 squares dark semisweet chocolate

Preparation

Step 1

Preparation of cake:
Preheat oven to 350. Grease a 9" round cake pan
Combine 1 cup of flour and 1 tsp. of baking powder. Set aside,
Dissolve the instant coffee in the bowling water. For a stronger coffee flavor, use 3 tbsp instant coffee.
In a bowl, cream the sugar and butter until fluffy. Slowly add the eggs one by one, folding in the eggs. Do not over mix. Add the coffee mixted. Add the vanilla extract. Beat well. Add the flour and milk alternatley, starting with the flour until all flour and mild is mixed in well. Slowly pour the batter into greased cake pan and bake for about 30-35 minutes or until a toothpick comes out clean. Cool well before frosting.

Prep of Icing:
Cream the powdered sugar and softened butter on low speed until well mixed. Once mixed, increase speed to medium and whisk for another 3 minutes. Dissolve the instant coffee in the boiling water. Add to mixing bowl. Add vanilla extract. Add the heavy whipping cream. Keep whisking the mixture well for another 2-3 minutes, until mixture reaches a spreading consistency. Frost the top and sides of the cake. Grate a small amount of dark semisweet chocolate over the frosting as a decorative garnish. Chill for an hour to set the frosting prior to serving.