Four Seasons Chocolate Cake With Coffee Cream Frosting
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| Back to Category: Alcohol/Liqueur, Buttermilk/Cream, Coffee, Fruit
Ingredients
Cake:
1/2 - cup unsweetened cocoa powder
1 - tablespoon instant coffee powder
1/2 - cup hot water
1/2 - milk
13/4 - cups cake flour
1/2 - teaspoon baking powder
1 - teaspoon baking soda
1/2 - cup butter
11/4 - cups sugar
2 - eggs
1/2 teaspoon vanilla
Coffee Cream Frosting:
1 - tablespoon instant coffee powder
1 - tablespoon crème de cacao
1 - cup chilled all-purpose cream
1/4 - cup confectioners’ or powdered sugar
Topping:
Sliced fresh kiwi, stawberries, orange, or any fruit in season.
Method
- Preheat oven to 350F, Grease and line two 9-inch round layer pans. Set aside.
- Dissolve cocoa powder and coffee in hot water. Add milk then set aside. In another bowl, combine cake flour, baking powder and baking soda. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add the flour mixture alternately with the liquid ingredients into the creamed mixture.
- Pour into prepared pans and bake for 20-25 minutes or until toothpick inserted in the center of the cake comes out clean. Coll. Prepare frosting.
- In a bowl, combine instant coffee, creme de cacao and all-purpose cream. Whip until stiff and double in volume. Fold in the confectioners’ sugar.
- To Assemble: Put the first layer of cakre on a platter. Spread come of the coffee cream frosting over the cake then top with half of the fresh fruits. Put second cake layer. Top with remaining coffee cream and fruits. Chill before serving.
