Triple Layer Indulgence: Vanilla, Coffee, and Chocolate Delight

Ingredients

For the Vanilla Sponge Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup whole milk

For the Coffee Almond Sponge Cake Layer:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 tbsp coffee syrup
- 1 tsp baking powder

For the Chocolate Layer:
- 2 cups chocolate ganache
- 1/2 cup desiccated coconut

For the Assembly:
- 1 cup coffee buttercream
- 1 cup chocolate glaze
- 1/2 cup cream cheese, softened
- 1/4 cup apricot jam
- 1/4 cup caramel syrup
- 1/4 cup whipping cream
- 1/4 cup praline nuts, crushed

Instructions

1. Preheat the oven to 350°F (175°C).



2. Prepare the Vanilla Sponge Cake Layer:




• In a large mixing bowl, cream the butter and sugar together until light and fluffy.


• Beat in the eggs one at a time, then add vanilla extract.


• In another bowl, combine flour and baking powder.


• Gradually add the flour mixture and milk alternately to the creamed mixture, starting and ending with the flour.


• Pour the batter into a greased 9-inch round cake pan.





3. Prepare the Coffee Almond Sponge Cake Layer:




• In a large bowl, cream together the butter and sugar.


• Add the eggs one at a time, mixing well after each addition.


• Mix in the coffee syrup.


• Combine almond flour, all-purpose flour, and baking powder in a separate bowl.


• Gradually add the dry ingredients to the creamed mixture.


• Pour the batter into a greased 9-inch round cake pan.





4. Bake both cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.



5. Assemble the Cake Layers:




• Place the vanilla sponge cake on a serving platter. Spread a thin layer of coffee buttercream on top.


• Layer the coffee almond sponge cake over the buttercream. Spread cream cheese over this layer.


• Sprinkle desiccated coconut evenly across the layer.





6. Prepare the Chocolate Layer:




• Warm the chocolate ganache slightly until pourable but not hot.


• Spread the chocolate ganache across the top and the sides of the cake evenly.





7. Final Assembly:




• Drizzle chocolate glaze artfully over the ganache layer.


• Using a pastry brush, lightly glaze apricot jam along the edges of each layer.


• Drizzle caramel syrup over the top in a spiral pattern.


• Finish with a scattering of crushed praline nuts for garnish.


• Refrigerate for at least 1 hour to set before serving.

Total Time

PT1H30M
1 hour 30 minutes

Type of Dish

Dessert

Keywords

vanilla cake, coffee cake, chocolate ganache, layered cake, almond cake, dessert recipe, oven-baked dessert, cake assembly, special occasion dessert, gourmet dessert

Recipe Yield

Feeds 4 adults

Calories

Total: 3,200 calories

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