Indulge your senses with this decadent Vietnamese Iced Coffee Cake, a delightful fusion of rich, creamy coffee and moist, buttery cake. Imagine layers of spongy cake soaked in a strong, intensely aromatic Vietnamese coffee, layered with a luscious coffee-infused buttercream frosting, and finished with a sprinkle of coffee beans for an authentic touch. This isn't your average coffee cake; it's a sophisticated dessert that will impress even the most discerning palates, perfect for a special occasion or a simple moment of self-indulgence. The intense coffee flavor is balanced beautifully by the sweetness of the cake and frosting, creating a harmonious flavor profile that's both invigorating and comforting.
This recipe expertly guides you through creating this masterpiece from scratch, ensuring a perfect balance of coffee intensity and cake tenderness. Ready to transform your kitchen into a Vietnamese coffee haven? Let's dive into the step-by-step instructions and begin crafting this unforgettable treat!
Tools Needed
- Mixing bowls
- Whisk
- Stand mixer
- 8-inch cake tins
- Baking paper
- Microwave
- Cake board or serving plate
- Spatula
- Piping bag
- 6B piping tip
Ingredients
- All-purpose flour
- Baking powder
- Fine salt
- Unsalted butter
- Brown sugar
- Vanilla bean paste or extract
- Eggs: 3
- Greek yogurt or sour cream
- Coffee shot
- Milk
- Chocolate
- Heavy cream
- Instant coffee powder
- Egg whites
- Sugar
- Salt
- Vanilla extract
- Unsalted butter (softened)
- Sweetened condensed milk
- Chocolate sauce
- Coffee beans
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- Whisk together all-purpose flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, cream together unsalted butter, brown sugar, and vanilla bean paste (or extract) using a stand mixer for about 3 minutes until pale and fluffy.
- Add eggs one at a time, mixing well and scraping down the bowl after each addition.
- Add Greek yogurt or sour cream, a coffee shot, and mix on low speed until combined.
- Gradually add half of the dry ingredients and half of the milk, mixing until combined. Repeat with remaining dry ingredients and milk.
- Divide the batter between two prepared 8-inch cake tins and bake at 140 degrees Celsius for 45 minutes.
Step 2. Assemble and Frost the Cake
- Make the chocolate ganache by combining chocolate, heavy cream, and instant coffee powder in a heatproof bowl. Microwave in 20-second intervals, mixing until smooth. Let it cool to room temperature.
- Once the cakes are baked, remove them from the tins, trim the tops to flatten, and place one layer on a cake board or serving plate. Add a small amount of ganache to help the layers stick.
- Layer the second cake on top, and spread half of the ganache between the layers and the remaining ganache over the top and sides.
- Chill the cake in the refrigerator for 20-30 minutes.
Step 3. Create the Coffee, Chocolate, and Vanilla Frostings
- Whisk egg whites and sugar in a heatproof bowl set over simmering water until smooth and sugar dissolves. Add salt and vanilla extract to a stand mixer and beat until thick and glossy.
- Gradually add softened butter, one tablespoon at a time, to the meringue while mixing on high speed. Add sweetened condensed milk and continue whipping.
- Divide the frosting into three bowls. Add coffee to one bowl, chocolate sauce to another, leaving one bowl plain.
Step 4. Frost and Garnish the Cake
- Frost the cake, layering the white, coffee, and chocolate frostings. Add chocolate sauce and coffee beans for garnish.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use a cake board or serving plate for easier handling.
- The ganache doesn't need to be perfectly smooth.
- The meringue will initially appear to split when adding butter, but it will come together.
- Aim for a layered look to mimic the appearance of Vietnamese iced coffee.
Nutrition
- N/A
FAQs
1. Can I use instant coffee instead of freshly brewed Vietnamese coffee?
While freshly brewed Vietnamese coffee provides the best authentic flavor, you can substitute strong instant coffee. Use about 2-3 tablespoons of instant coffee dissolved in hot water to mimic the strength of brewed coffee.
2. How far in advance can I make the cake?
The cake is best enjoyed fresh, but you can bake it a day ahead. Store it airtight at room temperature. The frosting is best applied the day of serving for optimal texture and appearance.
This decadent Vietnamese Iced Coffee Cake is the perfect ending to any meal or celebration. The combination of rich coffee, moist cake, and creamy frosting creates a truly unforgettable dessert experience. Enjoy the sweet reward of your hard work – savor every bite!