This weekend we celebrated my wonderful sister’s 29th birthday – and of course I was commissioned to make a cake.
The birthday meal was supposed to be a brunch (which was later changed, and I wasn’t informed…but that’s another matter) and I figured this coffee and donuts cake would make the perfect finish to a birthday brunch. Even though the meal changed, the dessert was still just as awesome! Absolutely delicious!
I didn’t have time this week to make the donuts by hand, so I bought plain chocolate ones and drizzled them with melted semi-sweet chocolate and topped them with birthday sprinkles.
For the cake, I used this chocolate cake recipe – it’s my favorite and is SOOOO good!
The coffee swiss buttercream recipe is from Sprinkles Bakes. Check her blog out if you want to see the donut recipe. Even if you don’t want the donut recipe, you should check her out anyway…Sprinkles Bakes is a very cute blog!
1t. Vanilla extract
2 Large eggs
3 Sticks unsalted butter, softened (or vegan margarine if you’re going dairy-free)
2T. Instant espresso powder dissolved in 1T. hot water
In a small heavy saucepan set over medium heat, dissolve the sugar in the water. Bring the mixture to a boil, stirring constantly. Continue to cook until it registers 240°F on a candy thermometer.
In the bowl of a stand mixer with the whisk attachment, beat the eggs until they are frothy. While mixer is running, add the sugar syrup in a thin stream, carefully tempering the syrup into the eggs without cooking them. Beat until it is cool. Change to the paddle attachment and add the softened butter, 1 tablespoon at a time. Add the espresso mixture, and beat until it is light and fluffy.
After the cake cools completely, frost with buttercream and decorate with chocolate donuts. Enjoy!
HAPPY BIRTHDAY SEEEESTER!!
Husband Rating – 4.5 out of 5 – “Delicious! I loved every bit of this cake!”
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