Chocolate Embrace Cake
Embrace all the love this Valentine’s Day with Chocolate Embrace Cake, combining the rich, balanced flavors of Crown Sirène Coffee's Medium Roast with the spirit of romance. This dessert will highlight the coffee's earthy walnut notes and the warm, enchanting aroma of nutmeg, creating a sensation that's perfect for every romantic occasion.
Ingredients:
Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup Crown Sirene Coffee's Medium Roast (brewed strong and cooled)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Coffee Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons brewed Crown Sirene Coffee's Medium Roast
Coffee Buttercream:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/4 cup brewed Crown Sirene Coffee's Medium Roast, cooled
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and nutmeg.
3. Add the egg, buttermilk, cooled coffee, oil, and vanilla extract. Beat on medium speed until smooth and combined.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Coffee Ganache:
1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 5 minutes, then whisk until smooth. Stir in the brewed coffee.
3. Let the ganache cool slightly until it thickens but is still pourable.
Coffee Buttercream:
1. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating on low until combined, then on high until smooth.
2. Mix in the cooled coffee, vanilla extract, and a pinch of salt. Beat until light and fluffy, adjusting the consistency with more powdered sugar or coffee if necessary.
Assembly:
1. Place one cake layer on a serving plate. Spread a layer of coffee buttercream over the top.
2. Top with the second cake layer. Pour the coffee ganache over the top of the cake, allowing it to drip down the sides.
3. Use the remaining coffee buttercream to decorate the cake as desired.
