Vietnamese iced coffee cake

ingredients

  • 1 cup (227 grams) unsalted butter, softened

  • 1 cup (200 grams) granulated sugar

  • ½ cup (110 grams) firmly packed dark brown sugar

  • 3 large eggs (150 grams)

  • 2 teaspoons (8 grams) vanilla extract

  • 3 cups (375 grams) cake flour

  • ½ cup (43 grams) black cocoa powder

  • 1 teaspoon (5 grams) baking soda

  • 1 teaspoon (3 grams) kosher salt

  • 1 cup (240 grams) sour cream

  • ½ cup (113 grams) boiling water

  • 1 cup of EL GRIFFIN Vietnamese Coffee

  • Vanilla Sweetened Condensed Milk Buttercream (recipe follows)

  • Chocolate Sweetened Condensed Milk Buttercream (recipe follows)

method

  • Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans. Line bottom of pans with parchment paper; butter and flour pans again.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

  • In a medium bowl, sift together flour, black cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Carefully add ½ cup (113 grams) boiling water; beat just until combined. Divide batter among prepared pans.

  • Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

  • Using a pastry brush, brush each cake layer with Vietnamese Coffee. Reserve ½ cup Vanilla Sweetened Condensed Milk Buttercream. Spread remaining Vanilla Sweetened Condensed Milk Buttercream between layers and on sides of cake. Dot sides of cake with ½ cup Chocolate Sweetened Condensed Milk Buttercream. Using a bench scraper, smear and smooth sides of cake. Decorate top of cake with remaining ½ cup Chocolate Sweetened Condensed Milk Buttercream and reserved ½ cup Vanilla Sweetened Condensed Milk Buttercream. Refrigerate until ready to serve. Let come to room temperature before serving.

Vanilla Sweetened Condensed Milk Buttercream

ingredients

  • 1 cup (227 grams) unsalted butter, softened

  • 2 teaspoons (10 grams) Vietnamese Coffee (recipe precedes)

  • 1 (14-ounce) can (396 grams) sweetened condensed milk

  • 6 cup (720 grams) confectioners’ sugar

  • ½ teaspoon (1.5 grams) kosher salt

method

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until light and creamy, 6 to 7 minutes. Beat in Vietnamese Coffee. Add condensed milk, in 4 additions, beating well after each addition. Beat in confectioners’ sugar and salt. Reserve 1 cup for Chocolate Sweetened Condensed Milk Buttercream. Use immediately.