French Buttercream +Chocolate Coffee Cake

French Buttercream +Chocolate Coffee Cake

INGREDIENTS

For French Buttercream:

• 5 large egg yolks
• 1/3 (80 ml) cup water
• 1 cup (200 g) white granulated sugar
• 2 cups (450 g) unsalted butter, softened
• 1/8 tsp salt
• 1 tsp coffee emulsion or extract
• 1 cup (175 g) semi-sweet chocolate chips, melted
• For Chocolate Cake:
• 1 cup (226g) butter, softened at room temperature
• 1 cup (200 g) white granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup (236 l)) milk, lukewarm
• 2 tbsp instant coffee powder
• 1 3/4 cup (220 g) all-purpose flour
• 1/4 cup (45 g) cocoa powder
• 4 tsp (16 g) baking powder
• 1/4 tsp salt

For Coffee Custard:

• 1 large egg yolk
• 6 tbsp (75 g) white granulated sugar
• 1 tbsp cornstarch
• 1 tbsp (15 ml) water
• ¾ cup (177 ml) milk
• 2 tsp all-purpose flour
• 2 tsp instant coffee powder
• 1 tbsp (15 ml) coffee liqueur
• 2 tbsp (30 g) unsalted butter

INSTRUCTIONS

• For French Buttercream: place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.
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• More recipes: French Buttercream +Chocolate Coffee Cake