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Coffee Crunch Cake

Coffee Crunch Cake recipe image
This Coffee Crunch Cake is a show-stopping dessert that combines the airy lightness of angel food cake with the rich, intense flavor of coffee. The star of the dish is the homemade brittle topping, created by boiling sugar, coffee, and corn syrup to the hard-crack stage and aerating it with soda for a shatteringly crisp texture. Layers of sweetened whipped cream add a cool, creamy contrast to the crunchy coffee shards. It&# 226;ÂÂs an elegant yet approachable treat perfect for coffee lovers, ideal for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a unique, texturally complex dessert.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 834.7
Dietary: Gluten-free, Vegetarian
Description
This Coffee Crunch Cake is a show-stopping dessert that combines the airy lightness of angel food cake with the rich, intense flavor of coffee. The star of the dish is the homemade brittle topping, created by boiling sugar, coffee, and corn syrup to the hard-crack stage and aerating it with soda for a shatteringly crisp texture. Layers of sweetened whipped cream add a cool, creamy contrast to the crunchy coffee shards. It&# 226;ÂÂs an elegant yet approachable treat perfect for coffee lovers, ideal for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a unique, texturally complex dessert.
Ingredients
  • 1 1/2 cup Sugar; plus...
  • 2 tablespoon Sugar
  • 1/4 cup Strong coffee
  • 1/4 cup Light corn syrup
  • 1 tablespoon Soda; sifted
  • 1 (10-in.) angel food cake
  • 2 cup Whipping cream
  • 2 teaspoon Vanilla
Directions
  1. 1
    Combine 1 1/2 cups sugar, strong coffee, and light corn syrup in a heavy saucepan at least 5 inches deep.
  2. 2
    Bring the mixture to a boil over medium-high heat, stirring gently until sugar dissolves.
  3. 3
    Cook without stirring until the mixture reaches 310ðF (154ðC) on a candy thermometer (hard-crack stage).
  4. 4
    Remove the syrup from heat immediately.
  5. 5
    Quickly stir in the sifted soda; the mixture will foam and expand rapidly.
  6. 6
    Stir vigorously just until the mixture thickens and pulls away from the sides of the pan; do not overbeat or the foam will collapse.
  7. 7
    Immediately pour the foamy mass into an ungreased 9-inch square metal pan.
  8. 8
    Let the brittle stand undisturbed until completely cool and hardened.
  9. 9
    Knock the hardened brittle out of the pan and crush it between sheets of waxed paper with a rolling pin to form coarse crumbs.
  10. 10
    Slice the angel food cake horizontally into 4 equal layers.
  11. 11
    In a chilled bowl, beat the whipping cream, remaining 2 tablespoons sugar, and vanilla until stiff peaks form.
  12. 12
    Spread about half of the whipped cream mixture between the cake layers.
  13. 13
    Cover the top and sides of the assembled cake with the remaining whipped cream.
  14. 14
    Generously sprinkle the crushed coffee brittle over the top and sides of the cake.
  15. 15
    Refrigerate the cake until ready to serve to allow the layers to set.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 834.7kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 26.4g132%
Cholesterol 132.0mg44%
Sodium 13.0mg1%
Total Carbohydrate 113.0g38%
Dietary Fiber 0.8g4%
Sugars 105.6g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coffee, cake, brittle, crunch, angel food, dessert, whipped cream, sweet, layered, holiday, party, chocolate alternative, homemade, easy, indulgent, sugar, candy thermometer, hard crack, vanilla, corn syrup
Read it online: https://www.chefs-mate.com/recipe/coffee-crunch-cake/