Super Moist Vanilla Latte Cake
This tutorial was uploaded as part of the Renshaw ‘Battle of the Bakes’ competition.
This is a very moist vanilla latte cake (coffee cake) with a coffee buttercream icing and a super easy dark chocolate mirror glaze.
Uploaded by lucie Barlow
Time to make
- 1 c Brown sugar / Demarara sugar
- 1 c Caster sugar
- 3 tsp Good quality vanilla extract
- 3 1/2 c Self raising flour
- 1/2 c Vegetable oil
- 2 1/2 tsp Baking powder
- 3/4 tsp Baking Soda
- 2 Eggs
- 1 Egg yolk
- 1 c Strong coffee or 2 shots espresso
- 1 1/2 c Milk
- 3 tbsp Instant coffee granules
- 250 g Softened unsalted butter
- 1/4 tsp Good quality vanilla extract
- 500 g Icing sugar
- 1 1/2 tbsp Boiling water
- 2 tbsp Unsalted softened butter
- 1/4 c Milk (the higher the fat the better)
- 4 oz Good quality chocolate
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For the cake:
Line two 8 inch round baking tins with grease proof paper and pre-heat the oven to 180 degrees / 350 Fahrenheit.
Cream the oil and sugar together in a mixing bowl.
Add in the eggs and the one egg yolk into the mixture
Sift the rest of the dry ingredients into the mixture and mix together until smooth.
Add the milk and coffee to the mixture and stir until completely combined. At this point the batter is done, it may look extremely runny and as though it may not bake but this is just a very moist mix and will bake well once in the oven.
Split the mixture between the two cake tins (it’s easier to weigh each of the tins so you know there are equal amounts of batter in each tin).
Bake in the oven at 180 degrees Celsius for 25-27 minutes.
For the butter icing:
Mix your boiling water and coffee granules in a cup or a small bowl and leave to one side to cool
Sift the icing sugar into a large mixing bowl
Add the softened butter to the icing sugar and cream together with the vanilla extract
Once the butter and sugar are smoothed together add the coffee mixture that you prepared earlier and mix thoroughly.
If your icing is too stiff to pipe, add in a little milk to loosen it and if your icing is too soft add in more icing sugar.
For the dark chocolate mirror glaze:
Add the cubed butter and the milk into a small saucepan and slowly melt it over a medium heat.
Once the butter has melted increase the heat slightly and keep the butter over the heat until you see small bubbles starting to form around the outside of the pan. Do not boil the milk.
Pour the milk and butter mixture over the bowl of chocolate and stir well until the chocolate has melted and the mixture is smooth.
Decorating the cake:
Layer the cake with a layer of buttercream in between the 2 layers of cake. Using a turntable , crumb coat the cake using some of the butter icing using an angled spatula.
Allow to set in the fridge for 30 minutes
Once the buttercream is firm, you can then add the mirror glaze.
Everyone prefers a certain way of putting a mirror glaze on top of a cake and creating drips. I personally add a dollop of the mirror glaze in the centre of the cake and carefully push it out towards the edges using a small angled spatula or a back of a spoon, allowing the drips to form naturally.
Add your preferred decorations to the top of the cake after refrigerating the cake until the mirror glaze is half set, this allows your decorations to stick to the cake but without the risk of them sliding off.
Finally, slice the cake and serve!!