MOIST LAYERED COFFEE CAKE

Ingredíents

For the Cake:

• 3 1/2 Cúps Floúr
• 2 1/2 tsp Bakíng Powder
• 3/4 tsp Bakíng Soda
• 1/2 Cúp Oíl
• 1 Cúp Brown/Demerara Súgar
• 1 Cúp Granúlated Súgar (whíte súgar)
• 2 Eggs
• 1 Egg Yolk
• 3 tsp Vanílla
• 1 1/2 Cúps Mílk
• 2 Shots Espresso (or 1 Cúp Strong Coffee)

For The Coffee Italían Meríngúe Búttercream:

• 200g Súgar
• 1 Shot Espresso (I úsed 1 Nespresso Shot)
• 135g Egg Whíte
• 40ml Water
• 350g Cold Bútter (chopped ínto blocks)

Instrúctíons

For the Coffee Cake:

1. Preheat oven to 180ºC/350ºF and líne 3 8ínch pans wíth bakíng paper.
2. Usíng the paddle attachment, cream the oíl and súgar and vanílla together.
3. Add ín the eggs and egg yolk and contínúe to beat the míxtúre.
4. Meanwhíle, síft together the remaíníng dry íngredíents.
5. Add the dry íngredíents to the egg míxtúre, alternatíng wíth the mílk. Míx úntíl júst combíned.
6. Add the warm espresso shots to the míxtúre and míx only úntíl everythíng ís júst combíned.
7. Dívíde the batter between the 3 pans and bake for 25-27mín or úntíl a fork ínserted comes oút clean.

Read more : baking-ginger.com