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Chocolate Overload Cake filled with Chocolate, Coffee and Almond Buttercream

RecipesCAKESNov 12Written By Malu Bonifacio

I always wanted to make a chocolate cake with different fillings. I know it will be a long process, but since my husband requested a chocolate cake for his birthday, I decided it is the right time to do it.

I regularly watch baking shows and was always interested in learning how to make a cake brushed with coffee syrup. In order to understand the basics, I searched in the library for new books on baking. I found the book Bake from Scratch by Brian Hoffman. I followed his recipe on "Opera House" and added my own twist.

This is the most moist, delicious cake I have ever made. It is a three layered chocolate sponge cake with 3 fillings (Chocolate Buttercream, Coffee Buttercream and Almond Buttercream.) It is frosted with dark chocolate ganache and finally wrap the cake around with chocolate garnish.

https://youtu.be/PrwQ56fSZ20

Chocolate Overload Cake filled with Chocolate, Coffee and Almond Buttercream

Ingredients

  • 2½ cups all purpose flour
  • 2 cups granulated sugar
  • ½ cup Dutch process cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 cup whole buttermilk
  • 1 cup strong brewed hot coffee
  • ½ cup sunfloweror vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup water
  • ¼ cup granulated sugar
  • 1½ tbsp instant coffee powder
  • ⅔ cup granulated sugar
  • 2 tbsp water
  • 2 large egg whites
  • 1¼ cup unsalted softened butter
  • 3.75 ounces 60% chocolate, melted
  • 1 tsp vanilla
  • ½ cup granulated sugar
  • 2 tbsp water
  • 3 large egg yolks
  • ⅔ cup unsalted softened butter
  • 1½ tbsp hot water
  • 1 tsp coffee powder
  • 1 tsp vanilla
  • ½ cup unsalted butter, softened
  • 1½ cup icing sugar
  • ½ tsp almond extract
  • ¼ tsp vanilla extract
  • ⅛ tsp salt
  • 1 tbsp heavy whipping cream or whole milk
  • 12 ounces 60% cacao chocolate, chopped
  • 1 cup heavy whipping cream

Instructions

  1. Preheat oven to 350°F. Line three 8-inch round pan with parchment paper. Grease. Set aside.
  2. In a standing mixer, whisk together flour, sugar, cocoa,baking powder, baking soda, and salt.
  3. Add buttermilk, hot coffee and oil. Whisk until combined.
  4. Add one egg at a time. Mix well after each addition.
  5. Add vanilla.
  6. Divide batter in three 8 inch round pans. Weigh to be more accurate.
  7. Bake for 35-40 minutes until a cake tester comes out clean. Let it cool for 10 minutes and transfer to a wire rack.
  8. In a saucepan, mix water, sugar and coffee powder. Cook over medium heat. Remove from heat once bubbles starts to form. Do not boil. Cool and set aside.
  9. Combine water and sugar in a saucepan. Cook until it registers to 238F.
  10. In a standing mixer fitted with whisk attachment, whisk egg whites at high speed until soft peaks.
  11. Change to medium speed and gradually add the sugar syrup in the egg whites. Increase speed to high until the bowl reaches a room temperature.
  12. Change to paddle attachment, add butter 1 tbsp at a time. Beating until well mixed.
  13. Add melted chocolate until smooth. Add vanilla.
  14. Combine water and sugar in a saucepan. Cook until it registers to 238°F.
  15. In a standing mixer fitted with whisk attachment, whisk egg yolks in high speed until pale.
  16. Change to low speed and gradually add the sugar syrup in the egg yolks. Increase speed to high until the bowl reaches a room temperature.
  17. Change to paddle attachment, add butter 1 tbsp at a time.
  18. Mix hot water and coffee in a small bowl.
  19. Add to the egg yolk mixture. Beat in high speed until smooth and creamy.
  20. In a stand mixer fitted with paddle attachment, beat butter until creamy.
  21. Add icing sugar ½ cup at a time. Beat until fullyincorporated.
  22. Add almond and vanilla extracts and salt. Beat until combined.
  23. Add cream or milk.
  24. In a small saucepan, heat cream cream over medium heat until bubbles form. Do not boil.
  25. Place chopped chocolate in a heat proof bowl. Pour in the chocolates and let it stand for a minute.
  26. Mix thoroughly until the chocolates melt.
  27. Place the first layer cake in a cake board. Brush it with coffee syrup.
  28. Spread half of the Chocolate Buttercream.
  29. Place the second layer cake. Brush it with coffee syrup.
  30. Spread the Coffee Buttercream.
  31. Place the third layer caker. Brush it with coffee syrup.
  32. Spread the Almond Buttercream.
  33. Spread the rest of the Chocolate Buttercream.
  34. Pour the chocolate ganache.
  35. Use the chocolate decoration around the cake and on top.