Coffee Buttercream Cake

Light sponge cake

1. Mix eggs with sugar and water for 10 minutes until frothy. Mix flour with baking powder and fold in. Put the dough in a greased springform pan and bake at 180 ° C for about 15-20 minutes. Take out of the oven and let cool down.

Dark sponge cake:

1. Mix eggs with sugar and water for 10 minutes until frothy. Mix flour with baking powder and cocoa powder, fold in. Pour the dough into a greased springform pan and bake at 180 ° C for about 25 – 30 minutes. Take out of the oven and let cool down.

Coffee buttercream:

1. Mix the espresso and milk. Mix the pudding powder and sugar with some of the espresso milk mixture, stir until smooth, bring the rest to a boil in a saucepan. Stir in pudding powder, remove from heat and let cool while stirring.
2. Mix room-warm butter with powdered sugar for 10 minutes, add cocoa and coffee powder, stir everything again for 5 minutes, stir the cooled pudding tablespoon wisely into the butter mixture, the butter and the pudding should be pretty much the same temperature, otherwise the mixture will start to curdle . Briefly put the buttercream in the refrigerator until you are ready to use it.

Assembly:

1. First cut the light and dark sponge cake horizontally, then place the four bases on each plate. Cut out rings from the bottoms. Then put the first base back together alternately with dark and light biscuit. On top of this buttercream, spread the next base again alternately put together light, dark biscuit with buttercream, then put the next base back together again with light and dark biscuit and coat again with cream then put together the last base of dark and light biscuit. When slicing, this creates a chessboard pattern in the cake.
2. Brush the cake completely with the buttercream and put a little of the cream aside in a piping nozzle. Finally, decorate the cake with buttercream, mocha beans and chocolate decoration.