This recipe can be halved for smaller yield size. You’ll need a half-sphere chocolate mold to create the buttercream orbs, and a coffee bean impression mat to make the chocolate collar and decors. See blog post for links to resources.
4tablespoonsfinely ground espressoWicked Joe’sWicked French Roast beans
1/2cup/120ml hot water
5cups600g/22.10 oz. all-purpose flour
2teaspoonsbaking soda
1teaspoonssalt
2cups400g/13.95 oz. granulated sugar
1/2cup120g/2.75 oz. packed light brown sugar
1cup226g/8 oz. unsalted butter, softened
2teaspoonsvanilla extract
6large eggsroom temperature
2cups480ml/16 oz. buttermilk
Coffee crème légère
2tablespoonsinstant espresso powder
2tablespoonshot water
2tablespoonscorn starch
1cup240ml/8 oz. whole milk, cold
1egg
2egg yolks
6tablespoonssugar
2tablespoonsbuttermelted
1teaspoonvanilla extract
1cup240ml/8 oz. heavy whipping cream
1/4cup50g/2 oz. granulated sugar
Espresso French buttercream frosting
10large egg yolks
2/3cup85g/ 5 oz. water
2cups/400 g white granulated sugar
4cups/ 32oz. unsalted buttersoftened
1teaspoonssalt
1cup6 oz. Guittard Extra Dark Baking Chips, melted
6tablespoonsinstant espresso powder
2tablespoonshot water
Assembly
10ouncessemisweet chocolate chips
1/3cuplight corn syrup
3tablespoonswhole coffee beansusing Wicked Joe’s Wicked French Roast beans
Buttercream orbssee blog post for details
Instructions
Prepare cake layers
Preheat oven to 350 degrees.
Coat six 6-inch round cake pans (or four 9-inch pans) with flour based baking spray.
Dissolve the espresso in the hot water by stirring in a small bowl and set aside.
Sift together flour, baking soda and salt into a separate bowl, and combine granulated sugar with the half cup brown sugar in a separate bowl also; set these aside.
Mix 1/2 cup of sugar mixture, butter and 2 teaspoons vanilla in the bowl of an electric mixer on low speed until well combined. Increase to medium speed and add remaining sugar mixture about 1/4 cup at a time, beating at least 15 seconds after each addition. Scrape down sides of bowl and beat 5 more minutes. Add the six eggs one at a time, beating for 1 minute after each addition. Add dissolved espresso, then add the flour mixture and buttermilk alternately, beginning and ending with flour mixture.
Pour the batter into the prepared pans and bake 30-40 minutes or until a pick inserted into the center of the cake layers comes out clean. Cool in pans 10 minutes on wire racks, then turn the layers out on the racks to cool completely. Level the cakes using a cake leveler or a large serrated knife.
Prepare coffee crème légère filling
Dissolve espresso powder in 2 tablespoons hot water in a small bowl and set aside.
In a small bowl, dissolve in the cornstarch in 1/2 cup of the cold milk. Beat the eggs, then the yolks one at a time into the cornstarch mixture.
In a saucepan, combine the remaining milk and the sugar; bring to a boil, whisking constantly until the sugar is dissolved. Remove from heat.
Slowly pour a third of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the remaining milk in the saucepan to medium low heat and pour the tempered egg mixture into the saucepan in a thin stream, whisking so as to not scramble the eggs. Increase the heat to medium-high and whisk constantly until the mixture begins to boil. Remove from heat and whisk in butter, vanilla and espresso. Strain the pastry cream through a sieve into a bowl to remove any lumps. Press a sheet of plastic wrap directly onto the surface of the pastry crème, so it does not form a skin. Refrigerate until firm, about 2 hours. When the pastry cream is set, whip 1 cup heavy whipping cream and 1/4 cup sugar in the bowl of an electric mixer, whisking on high speed until a thick, fluffy consistency is achieved. Fold the whipped cream into the cooled pastry crème until a light, fluffy consistency is formed (crème légère = light cream, in this case meaning lightened pastry cream).
Prepare espresso-chocolate French buttercream
Place the egg yolks into a stand mixer bowl and beat with the whip attachment on medium high speed until thick and light yellow in color, about 7-10 minutes. While the yolks are whipping, combine 2/3 cup water and sugar in a small saucepan. Heat the sugar without stirring over medium high heat until the temperature of the mixture reaches 238F/115C on a candy thermometer. (Note: during cooking, use a pastry brush dipped in water to dissolve any crystalized sugar building up on the inside of the pan.) Keep the stand mixer running on medium speed and carefully pour the hot sugar syrup in a thin, slow and steady stream into the egg yolks.
Once all the sugar syrup has been added, increase to high speed and, with a timer set, whisk for 7 minutes, or until the mixture is thick and pale in color. The mixing bowl should be lukewarm to the touch. If it is hot, keep mixing until the bowl cools to lukewarm. Remove the whip attachment and replace with the paddle attachment. Add softened butter 1-2 tablespoons at a time, mixing for about 15-20 seconds after each addition, and scraping down sides of bowl often so that all the butter is mixed in well. The mixture may appear to deflate at first, but it will begin to thicken as more butter is added.
After adding all the butter, add the melted chocolate, salt, and dissolved espresso. Mix again for a few minutes until a uniform, fluffy frosting forms. Place 2/3 of the frosting in an extra-large piping bag fitted with a plain 1/2-inch tip.
Assembly
Place one cake layer on a serving platter or cake stand. Pipe a line of buttercream on the top edge of the cake. Fill with coffee crème légère. Place a cake layer on top of gently press the two layers together. Continue the piping and filling process, and end with an unfrosted cake layer on top. (This is a tall cake, so feel free to add a dowel down the center if you feel it’s a bit wobbly or unstable. We did fine without one.) Cover the entire cake with a crumb-coat of buttercream frosting. Chill until firm, about 20 minutes. Apply a second thicker coat of buttercream to the cake and smooth using an offset spatula or a bench scraper. Use leftover frosting to create buttercream orbs using a half-sphere mold (see blog post for details).
Prepare pliable chocolate collar and add decors
Melt the 10 ounces of chocolate in a medium bowl the microwave at 30 second intervals until melted and smooth when stirred (no lumps!). Add the corn syrup and stir until well-combined and thickened but still pourable. Pour the chocolate over the bottom 1/3 of a large (16-inch or greater) impression mat with coffee bean motif (see post for resources). Chill in the refrigerator until firm. Flip the mat over and peel away to reveal the coffee bean texture. Using a kitchen-dedicated X-acto knife, trim around some of the coffee bean impressions so that the top of the chocolate piece is various heights (slight zigzag fashion). Use a small round cookie cutter to 4-6 rounds from the leftover chocolate.
Transfer remaining frosting to a piping bag fitted with a grass tip (#233 Wilton) or other multi strand piping tip. Pipe frosting on top of cake, swirling the strands to-and-fro in wavy patterns or the motion that makes you happiest. Top the cake with buttercream orbs, chocolate pieces, and coffee beans.
Place the chocolate collar around the bottom edge of the cake and trim to size; press to adhere. Store the cake in the refrigerator. Bring to room temperature before serving.
Notes
Cake layers recipe adapted from Cooking Light Way to Bake (Oct.2011). Other formulas are pastry fundamentals or original to this website.
Keyword creme legere, wicked french roast, wicked joe's coffee beans