Coffee cake with Italian buttercream and caramel glass
Votes: 1
Time: 2 hours 55 minutes
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
This wonderful coffee cake is more suited to adults. Its distinctive vanilla flavor comes from the Italian vanilla-citrus liqueur Tuaca, whose 500-year-old recipe is strictly guarded. Pieces of caramel glass and chocolate-covered espresso beans lend the cake an intricate appearance and add a touch of crunch to the dessert's texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Coffee cakes
- 420 g of chocolate cake mix
- 0.5 cups vegetable oil
- 1/4 cup vanilla-citrus liqueur, such as Tuaca
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- 1/8 tsp fine salt
- 3 eggs, room temperature
- 0.5 cups chocolate-covered coffee beans, coarsely chopped, for garnish
Caramel glass
- 0.5 cup granulated sugar
- 2 tbsp vanilla-citrus liqueur, such as Tuaca
Tuscan butter cream
- 220 gr. butter, room temperature
- 3 cups powdered sugar
- 2 tbsp vanilla-citrus liqueur, such as Tuaca
- 1 teaspoon vanilla extract
- 1/8 tsp fine salt
We recommend
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 375°F (190°C). Line two 8-inch round baking pans with parchment paper and coat them with cooking spray.
- Coffee cakesIn the bowl of an electric mixer, combine the cake mix, vegetable oil, vanilla liqueur, espresso powder, vanilla extract, salt, eggs, and 1 cup water. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides of the bowl occasionally with a spatula.
- Divide the batter evenly between the two prepared pans and smooth the surface of the cakes with a spatula. Bake for 28-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes in the pans, then transfer the cakes to a cooling rack and let cool completely for about 1 hour.
- Caramel glassLine a baking sheet with a silicone baking mat. Place the granulated sugar and vanilla liqueur in a small saucepan and cook, without stirring, for about 5 minutes, until the caramel turns a deep amber color. Pour the caramel onto the prepared baking sheet and let it cool to room temperature. Once cool, break it into pieces.
- Tuscan butter creamPlace the butter in the bowl of a stand mixer fitted with the paddle attachment and beat for about 1 minute until light and smooth. Add the powdered sugar, vanilla liqueur, vanilla extract, and salt and beat on low speed for about 30 seconds until combined. Increase the speed to medium and beat for about 2 minutes until fluffy.
- Assembling the cakePlace one cake layer flat side up on a cake stand, smoothing the top with a serrated knife if necessary. Using a flat spatula, spread 1/4 of the buttercream evenly over the cake, leaving a 1/2-inch border. Place the second cake layer on top and frost the entire cake, creating decorative swirls with the tip of a spatula. Press chopped chocolate-covered coffee beans around the edge of the cake and decorate the top with caramel glass.
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