Easy Coffee mixed Butter Cake Recipe скачать в хорошем качестве

Easy Coffee mixed Butter Cake Recipe

This butter cake with coffee and vanilla flavors is seriously a vibe, friends! It’s got that rich, creamy buttery goodness, but with a sneaky, enchanting coffee bitterness that keeps you coming back for more without feeling overwhelmed. Give it a whirl! 00:00 - 00:46: Preparation 00:47 - 02:45: Butter mixture 02:46 - 04:22: Making 2 flavors of butter cake 04:23 - 05:32: Molding & Baking 05:33 - 07:50: Chocolate ganache & Finish ----- Mold: Dimensions 23x5x6.5cm ** Vanilla Flavor - Vanilla Flavor 115g All-purpose flour 1/2 tsp baking powder A pinch of salt 120g Unsalted butter 85g Sugar 90g Beaten egg 40g Unsweetened fresh milk 1/2 tsp vanilla extract ** Coffee Flavor Divide batter A in half 5g Cocoa powder 1 tbsp espresso coffee 7g Unsweetened fresh milk ** Chocolate Glaze 50g Dark chocolate (65%) 60g Whipping cream 5g Unsalted butter ----- INSTRUCTION: 1. Preheat your oven to 170°C (340°F). Grease and flour the mold to prevent sticking. 2. Beating the butter and sugar on low speed, then gradually increase to high until the mixture is light, fluffy, and pale yellow. 3. Whisk eggs well. Gradually add the beaten eggs to the butter-sugar mixture, mixing on the lowest speed. Make sure each addition is fully combined before adding more. 4. Whisk together the all-purpose flour, salt, and baking powder. Sift this dry mixture into the bowl. Mix on low speed until there's just a little dry flour remaining around the edges. Now, add the fresh milk. Mix until just combined, being careful not to overmix. 5. Once your batter is ready, divide it evenly into two parts. In a separate bowl, mix 1 tablespoon of cocoa powder with 1 teaspoon of espresso coffee (or 5g instant coffee with 1 tablespoon hot water for substitute). Stir until dissolved, let it cool, then gently fold it into one half of the batter. 6. Alternately pour the vanilla and coffee batters into the mold. 7. Bake the cake at 165°C (330°F) for about 50 minutes. 8. Let the cake cool in the pan for about 3 minutes, before removing it and let it cool completely on a wire rack. *** TIPS FOR SUCCESS: Always preheat the oven for 20 minutes before baking. Butter should remain firm throughout the entire beating process. Add eggs gradually, bit by bit, to prevent the mixture from curdling or separating. Only mix the butter-sugar-egg mixture with the flour until just combined (meaning no dry flour is visible). Avoid overmixing. To test if your cake is done, insert a skewer or toothpick into the center of the cake. If it comes out clean and dry, and the edges of the cake are slightly pulling away from the sides of the pan, your cake is ready. The end #buttercake, #coffeecake, #bonglan