Low sugar Coffee and Cream Cake
My father is a simple man. He has few needs—three mobile phones, two laptops, and god knows how many cameras and music players; a good patriotic (read “melodramatic”) film; and several cups of freshly brewed coffee.
Choosing a cake flavor for him is, therefore, cakewalk. I took off from Deeba’s Espresso coffee cream cake recipe from Passionate about Baking and made my own few changes. My version, for instance, has lesser sugar because Baba is diabetic. I must admit, however, that her decoration was so elegant and it stayed in my mind so strongly throughout the baking, that I ended up decorating my cake pretty much like her. Thanks for the inspiration, Deeba—it helped me practice my piping skills!
- 6 eggs
- 300 gms. all purpose flour
- 300 gms. butter
- 225 gms. soft brown sugar
- 1 and ½ tsp. baking powder
- 25 mls. strong coffee decoction
- ½ tsp. vanilla essence
- 2 cups whipping cream
- 2 tbsp. instant coffee powder
- Cadbury’s Nutties
- Roasted coffee beans
- Chocolate sprinkles
- Pre-heat the oven to 180 degrees centigrade.
- Grease, line, and dust (I am extra-careful when it comes to party cakes) an 8-inch round tin or other tin of choice.
- Sieve the flour and baking powder together into a large mixing bowl.
- Place the butter and sugar in a food processor and beat until creamy.
- Add the eggs and beat again.
- Now add the coffee and vanilla and process just until combined.
- Pour the wet ingredients from the food processor into the dry ingredients in the bowl and combine gently.
- Tip the batter into the prepared tin and bake for about 45 minutes or until a skewer comes out clean.
- Cool completely on a wire rack.
- Meanwhile, whip the cream silly until soft peaks are formed. Remove some of this snow-white cream for piping the sides.
- Sprinkle coffee powder on the remainder and whip again until you achieve a soft coffee color. (Alternatively, whip ever so lightly so there are a few granules left whole—it gives a beautifully elegant marbled effect.)
- Place the cake on plate of choice on a turntable and slice the cake horizontally, working from the edges inward.
- Using a palette knife spread a layer of the coffee cream on the base of the cake and sandwich the two parts. Cover the sides and top of the cake as well. For a final finish, lightly wet the palette knife and brush across the cake in quick, light strokes.
- Pipe the white cream as desired and decorate with Cdbury’s Nutties, chocolate sprinkles, and roasted coffee beans.
- Present to a coffee-mad father and watch him devour the cake, coffee bean et al.