Vanilla Chocolate Coffee Layer Cake
Layer cake with an interesting color gradient of white, brown and mocha. I love it so much when a cake has so many layers. Cutting through all the layers is most definitely a satisfying experience.
First published:
Last modified:
Vanilla Chocolate Coffee Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1cm thick x 5 Sheets |
| Insert Cream: Plain | Heavy Cream (38%) | 140g |
| White Granulated Sugar | 14g | |
| Insert Cream: Chocolate | Heavy Cream (38%) | 160g |
| White Granulated Sugar | 20g | |
| Dutch Processed Cocoa Powder | 16g | |
| Icing + Piping Cream: Coffee (Open star piping tip, Wilton 4B, 16mm, Plain piping tip) | Heavy Cream (38%) | 180g |
| White Granulated Sugar | 15g | |
| Powdered Coffee | 1/2 tsp | |
| Dutch Processed Cocoa Powder | 1/8 tsp | |
| Decoration: Melted Chocolate | Dark Chocolate (55%) | QS |
| Decoration: Cocoa Nibs | Cocoa Nibs | QS |
Cake assembly instructions:
- Spread 70g chocolate insert cream and cover it with another cake sheet. Spread 70g plain insert cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
- Ice (use the remaining icing cream as piping cream), and decorate as shown in the photo, or per your personal preference.
