Chocolate Espresso Bean Birthday Cake
Every year around Thanksgiving I roll up my sleeves and dream up my most "manly" birthday party ideas I can think of. It just so happens to be the birthday of my husband. I usually do a whole big decorating production for the kids, and the curly ribbon- streamer decorations just don't do it for him. Each year I come up with more and more intriguing "bar-style" finger foods and grab-snacks that will thoroughly please my honey and his birthday guests.After just moving into a new house in a whole new city, we didn't have much to spend and weren't planning for much of a party this year- or so he thought. I worked my magic, cleaned the house, made special grocery lists, ordered presents online and hid them in closets. I invited several of his closest family members and relatives in the area and we threw a surprise birthday party!
Furnished with shelled peanuts and beer, we had a very magnificent and masculine spread.
For each birthday, I let the birthday boy or girl choose their cake flavor, which I make from scratch and then a frosting that I create on the fly. I always serve my layer cakes with ice cream on the side, as well. This year, per request I made a two layer vanilla butter cake with a vanilla custard center and a mocha butter cream frosting. Of course it wouldn't be spectacular without chocolate covered espresso beans on top and a coffee flavored ice cream on the side.
Chocolate Espresso Bean Birthday Cake
Vanilla Butter Cake
Flour2 Sticks Margarine
1 3/4 Cup Granulated Sugar
4 Large Eggs
3 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
1 1/2 Cups Milk
1/4 Cup Light Brewed Coffee
Vanilla Custard Filling
1 Cup Vanilla Pudding, Prepared and Chilled for 1 hour.
Mocha Butter Cream Frosting
3 1/2 Cups Powdered Sugar
1 1/3 Sticks Chilled Butter
3 Teaspoons Coffee Extract
1/3 Cup Unsweetened Cocoa Powder
Frozen Chocolate Covered Espresso Beans for Garnish
Preheat oven to 350 degrees. Spray two 9 inch round cake pans with cooking spray and cover with a good dusting of flour. Set aside. In a stand mixer or large mixing bowl add cold margarine sticks and granulated sugar. Blend together with a paddle attachment or beater until well mixed and clumpy. Add eggs one at a time, stirring at a slow speed until well mixed. In a separate mixing bowl sift flour, salt and baking powder. Stir gently with a spoon and add to mixer one cup at a time. Add milk, coffee and continue to blend, scraping sides of bowl until all ingredients are completely combined and batter is smooth. Place equal parts of batter into each floured cake pan and let sit for up to 5 minutes until set and even. Place into preheated oven for 30 minutes or until cake is fully cooked in center. Remove from oven and place each cake pan onto a wire cooling rack. Let sit until completely cool, about an hour. Holding top of cake, tap the bottom and sides upside down until cake slides out of pan with ease. Place onto a cake stand to frost.
For custard center, place prepared vanilla pudding into a refrigerator to chill for at least one hour before adding to cool cake layer. Spread starting from the center and working out until entire layer has been covered with pudding. Place one layer and custard filling, covered, into refrigerator for 30 minutes.
To make frosting, add powdered sugar and cool butter to a stand mixer or medium-sized mixing bowl. Mix together on a medium speed until well mixed and sugar beads form, about 1-2 minutes. Add coffee extract and stir until smooth. Flavor with cocoa powder and stir, scraping sides until entire frosting is smooth. Store in a cool refrigerator until ready to use.
When custard has chilled, add remaining cake layer and begin to frost. Start by frosting the sides with frosting, filling gaps between layers first and then smoothing. When entire cake has been thoroughly frosted, remove chocolate covered espresso beans from freezer and add to top. Place garnished cake, covered in a refrigerator to chill until serving.
I served this cake with a scoop of coffee flavored ice cream.
(About 12 Servings)
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