A Coffee Cake (That Tastes of Coffee)

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The Ultimate Coffee Cake Recipe:
CAKE SPONGES
225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt
- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
- Add the eggs yolks one at a one and mix completely before adding the next one.
- Add the baking powder and GMS
- With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
- In a clean bowl, add the egg whites, 125g sugar and the salt.
- Whisk until stiff peaks form in the meringue.
- Fold the meringue into the batter, a third at a time.
- Prepare two springform pans by greasing and flouring them.
- Split the batter evenly between the two.
- Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
- Cool completely before frosting.
COFFEE BUTTER
200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:
- Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
- Infuse for 1 hour
- Strain
Sous vide method:
- Combine coffee and butter in vacuum bag
- Add some cutlery to the inside of the bag to prevent floating
- Cook sous vide at 90C for one hour
- Strain
COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
- Combine egg whites, sugar and salt.
- Heat mixture over boiling water, while stirring continuously, until it reaches 85C
- Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
- Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
- If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake
- Place the second tier on top
- Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.

Опубликовано:

27 сен 2024

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Комментарии : 1,6 тыс.

@jameshoffmann 3 года назад

A few quick comments I wanted to add: - I shouldn't have thrown the cake in the bin like that. Food waste is a massive issue, and regardless of being unable to share that cake with anyone, and unable to eat it myself - it going in the bin shouldn't have made it to the final video. My own waste around video productions is a concern, and this was just stupid. I apologise. - I'm also not trying to throw shade at other food RU-vidrs. The point was that a more technical approach to coffee brewing rarely intersects with a more technical approach to food. I'm sure the Babish espresso was good, it's just of a different style than I was trying to illustrate here - and generally you tend to see that larger, weaker style of espresso brewed on food channels, rather than shorter stronger espressos. - I'm sorry this wasn't the Tiramisu video. (Or the Aeropress video, or even the Clever Dripper video.) I will get there, but Tiramisu will definitely be next year now. One day I will learn the lesson about not talking about videos before I'm actually making them.

@azkakhan3979 3 года назад

Tiramisu is a HUGE thing for me and it kills me how ppl settle for instant expresso. You can extract such a deep, beautiful flavor with other blends. Looking forward to ur video!

@taylor-ruth. 3 года назад

I think people are majorly overreacting to the Babish nod, it was quite clear what you were trying to communicate. People seem to have a bit of an unfair expectation of you to be almost inhumanly unpartisan. Good grief!

@madrian_hello 3 года назад

Nothing gets me more angry than presenting a weak espresso on Flair in a video.

@andagain9826 3 года назад

So glad you addressed the throwing away off the cake. Please consider re editing to take out that part, even with the apology, it is unbearably galling.

@esky203 3 года назад

@@taylor-ruth. is it some other worldly expectation though that as you spend time editing in clips from other channels for the express purpose of highlighting how they're doing stuff badly or wrong that you'd reflect for a moment and be like "huh, maybe I can make this point without directly referencing other people trying to make a living and doing their best and instead, just say that pulling weaker shots is something to avoid" like the bar is almost on the floor...

@andyuh7085 3 года назад

I'm not going to roast or mock James about his icing skills, but that he ate the cake in a bowl.

@zackc6578 3 года назад

When he did this I actually gagged

@Zwiesel66 3 года назад

Haha, I had the same thought 😁

@reallivebluescat 3 года назад

"roast" hah!!! Cause coffee

@karu6111 3 года назад

why are we somehow collectively irritated by that? I love it, so petty haha

@Mr1977Kelvin 3 года назад

I mean who eats cake in a bowl

@CHEFPKR 3 года назад

A nice thing we did in the bakery was make a coffee soak: Espresso + light simple syrup, place it into a bottle and drizzle or spray it onto the cake after baking. Gives it a LOT of flavor.

@tristandonohoe1732 3 года назад

That sounds lovely. Do you remember the specs?

@CHEFPKR 3 года назад

@@tristandonohoe1732 unfortunately I don't remember the exact recipe but think about making a really good shot (or 3) of espresso and sweetening it with simple syrup like you would for a drink. You just want it ever so diluted to not take away from the coffee but also thin enough to not have huge pockets of espresso poured onto the cake

@kuurbis 3 года назад

doing this might have allowed him to add a bit more coffee flavor to the buttercream. but james is right, a lot of the time the buttercream or mousse or whatever else has the dominant role and the sponge is basically just there to be able to call it cake.

@tommihommi1 3 года назад

What's also nice instead of buttercream is a whipped cream made from cream, eggyolk, espresso and sugar.

@jedi2254409 3 года назад

Ohhhhh almost like Tiramisu

@patavinity1262 3 года назад

To be fair, in Britain teacakes don't taste of tea.

@kmahajan8699 3 года назад

Hahahah massively underrated comment

@hopegold883 3 года назад

Good one.

@neoreoscar27 3 года назад

A teacake is designed to be served with tea, not tasting of tea. You do, however, get such a thing as a tea loaf, which calls for the sultanas/raisins to be marinated in tea before adding to the batter. Also lovely alongside tea! ☺️🫖☕️ I love all the food and drink quirkiness from area to area, country to country. 😂🤣

@wesleymatthews6356 3 года назад

@@neoreoscar27 same thing with american coffee cakes.

@wendellwatson6015 3 года назад

@@wesleymatthews6356 yes! You eat it while drinking good coffee. No need to put cake in my coffee and no need to put coffee in my cake (but that is better than cake in my coffee).

@MDK-oq5vb 3 года назад

I was really expecting him to send the unused cake to a Patreon supporter.

@mimachado5546 3 года назад

😂😂😂 me too!

@JT-ic6rx 3 года назад

Oh god. I audibly snorted from laughing. That is gold!

@alaqmaargandhi4526 3 года назад

I mean he could always pull it out the bin........ Okay yeah no don’t do that,

@simonst9428 3 года назад

Same here. 😂

@Citroen_2cv 3 года назад

This is beyond funny. First, thank you. Second, marry me. Third, I wish you all a next-year in which we dial down the outrage and dial up the wit. It's a much more potent force, and certainly goes better with coffee.

@i.kjell-mon9344 3 года назад

Hello, James! I made this tonight. It was labor-intensive, but worth it: very tasty. I was initially skeptical at how much butter (proportionally) goes into the buttercream, but I'm pleasantly surprised at how the end result isn't overpoweringly buttery. Rather, the coffee-infused butter provides a butterscotch essence, in addition to a distinct coffee taste, and it's just sweet enough. I was also shocked at how light and fluffy this buttercream turned out. That's a nice change of pace from traditional thick, overly sugary buttercream. The cake is really pleasant: soft texture with subtle coffee flavor. We don't have an espresso machine here at home, so I used 90g of strong pour-over coffee (George Howell Coffee Co. "Guduba" light roast from Ethiopia), which appears to have worked well. For the infusing process, I used Coava's "Mr. David Mburu" beans, which I think made for an excellent flavor. Thanks for introducing us to true coffee cake!

@fionaclaphamhoward5876 6 месяцев назад

Once you've tried Swiss meringue buttercream, you'll not want to go back to the American style (butter + icing sugar)

@Kaaaaarll 3 года назад

*eats half a cake* "It's important to do thorough testing"

@Paxmax 3 года назад

Well... can't argue with that!

@crispinmcsticks 3 года назад

My kinda guy

@craigobrien5098 3 года назад

Do you send someone else to buy instant coffee or wear a disguise?

@ljupkan3873 3 года назад

😀😀😀😀😀😀

@theonlydiego1 3 года назад

Have you seen his Car Coffee video? Obviously he goes in disguise.

@MajenkoTechnologies 3 года назад

@@theonlydiego1 That 'tash is to die for ...

@MrQwerty15ification Год назад

He goes as Hames Joffman

@Tinetsu 3 года назад

"Its warm and comforting and friendly and everything that is good in life. " James Hoffmann's first take probably.

@chrishutchings9046 3 года назад

"warm, comforting and friendly" Sums James Hoffman videos up. 😂

@gregolgratis 3 года назад

You didn't tell us how the GMS improved the final cake, I was really waiting for a comment about it at the end.

@ligiabonfanti3493 3 года назад

Yes, I wonder if you can leave that out.

@S3lvah 3 года назад

As an Adam Ragusea viewer, I'm also wondering how GMS compares to modified corn starch. (featured in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4Sjv3LRVubo.html )

@battleblades 3 года назад

Me yesterday: I'm going to diet until Thanksgiving James Hoffmann:

@-Sean_ 3 года назад

Make it for Thanksgiving!

@warrenokuma7264 3 года назад

Make it next Thanksgiving.

@maireadnic8280 3 года назад

Generally powedered coffee is used for two reasons; it’s pretty ubiquitous, and 2, it doesn’t add too much liquid. For quite a while coffee cake was made with a coffee concentrate, ie Camp or Irel. That may be something to explore. One of the benefits of baking sweet cakes/sponges with a sourdough base is that one adds a liquid anyway, and acidity works with the sourdough and bread soda as the raising agent. I’ll share my base recipe if anyone wants it. I’ll certainly be trying a coffee variation very soon.

@cyborgfalcon 2 года назад

I'm curious, could you please share the recipe?

@austinbrady5453 3 года назад

Me, seeing that James is using a Sage stand mixer: "Of course he would."

@clarinetJWD 3 года назад

Same. Then the Sage oven.

@shermano2153 3 года назад

Is Hobart too mom like.

@surkh 3 года назад

Oh, I totally thought the oven was a Breville! Looks just like mine.

@clarinetJWD 3 года назад

@@surkh Sage is just the British (and elsewhere probably) brand name of Breville. Same exact products.

@r_v_t 3 года назад

@@vp5429 safe is not US build... all China..

@joeboylsontech 3 года назад

I love when you can just feel the passion someone has for something. Honestly just makes me happy.

@Straightfromshibuya 3 года назад

We need James on the next Great British Bake off.

@jedi2254409 3 года назад

OMG YES!!!!

@CozyWithRaven 3 года назад

This would please me

@genericwannabe 3 года назад

Even the worst contestants are really good bakers, he might be able to get through day one. I’d personally rather see him on as a guest introducing special ingredients.

@jedi2254409 3 года назад

@@genericwannabe I said a guest judge. “Coffee challenge with James Hoffman” He’s the perfect balance between Paul and Prue

@letshaveago 3 года назад

Let's not think small here guys, let's think big. James doesn't need to appear on a TV programme already in place, James deserves his own TV programme all to himself!

@EricBillups-o4x 4 месяца назад

Thank You so very much! I am American, and I've been searching for most of my adult life for a real coffee tasting, coffee cake! You are right in that coffee cake like I know it, tastes like cake with cinnamon on top....that is it.

@starwf07 3 года назад

Everyone: AEROPRESS! AEROPRESS! AEROPRESS! James: Did you say you want the ultimate coffee cake recipe? Everyone: ... Yeah, sure, that does sound good...

@PurpScurpington 3 года назад

What's he planning for the Aeropress?

@MichalSmola8 3 года назад

@@PurpScurpington Ultimate Aeropress technique

@DragonPilot 3 года назад

Yep, used our Aeropress for the espresso. But I'm not clear about the amount of espresso to be used. The recipe linked above says 90 grams (10% strength). So, 90 grams is equivalent to 3.1 ounces of dry weight or 1/3 cup of liquid espresso. Is that 3.1 ounces of espresso grounds brewed with 3-4 ounces of water? Or a shot of espresso which is just shy of 1/3 cup of espresso? And what does 10% strength mean. If you dilute a shot with too much water that's all you end up with...coffee colored water?

@dushk0 3 года назад

Here's one for you folks: always use aeropress coffee for baking. Just account for it as "water" when the original recipe calls for instant powder.

@mike17932486 3 года назад

Hi James, I'm an American (North Eastern Specifically). Coffee cake as I've grown up with it, is a cake that is meant to be enjoyed specifically with coffee and one that amplifies and enhances the flavor of the coffee. Mostly cinnamon, vanilla, and nutmeg. It's always been a dense cake locally, so you take a bite of this dense, buttery cinnamon / sugar cake, and the lingering spices and butter mix with a sip of coffee and elevate each other. I think that is the objective of a "coffee cake". Its not to make a mediocre cake that tastes kind of like coffee, its to enhance the experience of eating the cake as well as drinking the coffee. (this is 100% just my unresearched opinion, and how 1 passionate fat man feels about cake / coffee).

@DavidKearns4 3 года назад

I'm a bit worried about British Baby Powder or Baby Oil...

@rafaszymanek5370 Год назад

It was my first cake I've ever made and it was delicious! There were also some issues I had to work on, but in general, my family and I were delighted.

@matchalatte4446 3 года назад

I won’t mind more videos on coffee desserts. Those will be wholesome

@krish7876 3 года назад

I made this recipe for thanksgiving and I think I can say without a doubt it turned out to be the best coffee cake I have ever had. I learn't a few things which I would like to share 1. If your making coffee butter on the stove top dont walk away even if its on the lowest setting it can suddenly start boiling and you can burn your butter, your very likely going to have to move it on and off the stovetop and whisk constantly. 2. Most cake recipes use too much sugar however don't skimp out on the sugar in this recipe it is actually perfect. 3. While heating your egg whites to make the meringue stir constantly and uniformly and keep your water bath on a gentle simmer, also keep your stand mixer ready so you can immediately start whisking. Also it can take a lot longer than 10 minutes to form stiff peaks(took closer to 30 minutes for me), I think factors like humidity affect this. 4. I din't have GMS and I did not wan't to buy something to keep in my pantry which I would eventually throw away so I skipped that. 5. The cake sponges get dry really quick in the refrigerator so if you really want to impress I would bake it 2-3 hours before you plan to consume. If you love coffee, and like cake I promise you this cake doesn't disappoint.

@fionaclaphamhoward5876 6 месяцев назад

You can put a thin layer of the butter cream around the sides of the cake too if you want to hold it in the fridge ahead of serving. That will help prevent drying out.

@jackaw1197 3 года назад

7:36 "I have no idea why people aren't adding well-brewed espresso to this recipe" *After using espresso from a $2000+ grinder and $2000+ espresso machine*

@scottleggejr 2 года назад

Next up: Hand grinder, flair, no mixer, and fire box. The ultimate hipster acousticake! Closing footage: Bripe in the woods with the cake.

@samias.8498 Год назад

I agree with James: I care more about the flavor than the appearance. I will have to try this cake. 😋

@itsxris 3 года назад

These intros getting better and better every time!

@jackiem437 3 года назад

I have been baking coffee cakes for years now and I have used Camp coffee every time and they are delicious. I have won prizes for them too. Same goes for the butter cream. The cake is made with all in one method. So quick and easy.

@jekabsd 3 года назад

I would like to do this comparison with Tiramisu

@biankatoth1786 3 года назад

My mother always makes this with coffee we get from Bialetti and it's nice.

@costet534 3 года назад

Oo yeah. James should make the the ultimate tiramisu

@Psychoh90 3 года назад

I did this comparison by myself one month ago or so. Usually moka commercial coffee. Last time I used specialty coffee, Colombia pindamo with espresso machine. The thing I was able to notice was a brighter taste of coffee. I am just a normal guy in the beginning of the coffee journey. So I think James would be way more specific when time comes.

@jadoei13 3 года назад

Made a tiramisu with real espresso a while back. It was heaps better than any tiramisu I had before that, at least in terms of coffee taste. You probably do want to dail in your machine but the rest of the tiramisu hides any bitter/sourness really well.

@SEm-ir4qw 3 года назад

I made tiramisu with espresso and never will go back to plain coffee or powdered coffees again. It was mind blowing lol amazing!!

@zetagundamzz 3 года назад

As an American who was classically trained in patisserie and baking, I highly protest the remark about American coffee cake. When made with love and attention, it's just so good. Especially with coffee. I imagine you just didn't have it made by someone who cared to make it well.

@lakritzeslena 3 года назад

I really love the ultra moist chocolate cake with beetroot and two espresso by nigel slater, its in his book "tender". its definately a lovely coffee flavoured cake.

@donnybarone3475 2 месяца назад

After seeing and wanting to make this cake for the last 3 years I finally got around to making it today. And it was so worth it. The coffee flavour in the cake and buttercream makes this taste so good. The cake itself is so airy and light and moist. But the overall taste is something else. Will definitely make it again. Thanks James!

@lanesmyname 3 года назад

My wife and I had a coffee cake for our wedding. It turned out to be the British kind, with frosting that tasted like straight butter. It wasn't what we had hoped.

@prijaymistry9696 3 года назад

"That's what we do here. We *care* about the coffee flavour" on a tshirt, asap.

@merP.-YT 3 года назад

seconded.

@anttitenhunen4725 3 года назад

Yes!

@IainChalmers 3 года назад

Take my money!

@khartoumist1031 3 года назад

You really can't go wrong with a recipe from Queen Stella. Proud of you.

@Kokujou5 Год назад

a sentence of praise: i really like that you penetrated the idea of infusing oil with coffee. that's an awesome research you did, and it yields really valuable results. i love it already. i am a bit fascinated by the idea of extraction. not specifically for coffee but basically anything. broth. tea. spices.

@chataclysm2112 Год назад

the only thing I'm wondering is what can you do with the cooked coffee beans afterwards?

@Kokujou5 Год назад

@@chataclysm2112 well since the flavor is extracted - probably the same what you do with the coffee powder which lands in your filters

@fionaclaphamhoward5876 6 месяцев назад

I was thinking if I made this I'd make a browned butter infused with a coarsely ground good coffee for the cake sponges. Susan Spungen has a recipe where she does this for a biscuit (Dirty Chai Earthquake Cookies) and the browned butter adds a wonderful additional dimension. Much less of an issue to have a few fines in the sponge than in the buttercream.

@Kokujou5 6 месяцев назад

@@fionaclaphamhoward5876 good idea, but you need to be incredibly attentive, since butter burns very easily and it's hard to tell when it has the right state if you mix it with black coffee.

@kleinebre 3 года назад

At one point I did a coffee cake with 4 30ml shots of espresso. It took longer to bake than expected but ultimately enough liquid evaporated to set the cake - just. The cake stayed light and moist and had a lovely coffee flavour.

@jimhim585 3 года назад

American coffee cake is so dang good, it has a top layer of divine crunchy clouds. Fight me.

@MrHarlequin2316 3 года назад

Thanks James. For the first time in months, someone talking about two and three tiers has made me smile rather than want to board up my windows.

@anem2434 3 года назад

Who else is Jealous of all the toys sitting on James' counter?

@ficere5192 Год назад

Just made this! Absolutely delicious. I don't have an electric mixer so whipped the egg whites by hand (didn't manage to get stiff peaks, only a liquid but meringue texture) but it was still delicious and worked well enough. Like James said, "the best coffee cake" does not do it justice. Not only the best coffee cake, but definitely the best cake I (an admittedly very amateur baker) have baked and among the best I've ever tasted. Thank you for sharing this recipe.

@evancourtis3539 3 года назад

He's just teasing us with the grinders in the background, first the lagom now the levercraft.... I need that video asap

@EntelSidious_gamzeylmz 3 года назад

He said will do the ultimate grinder comparison on discord, seriously excited

@chrishanssen1980 3 года назад

Your skirting of the line of pretentiousness and inspirational, interesting and engaging whilst dipping your toe in self deprecating is a work of art! Loved this video for some reason. Really spoke to me.

@willrobinson3114 3 года назад

That's what you need to be a world-class barista

@nannatvj 3 года назад

"It's not about the look, it's about the eating" Amen

@peterjordan-turner8789 2 года назад

I made it using the all-in-and-mix method (although my espresso wasn't as strong as it could have been). Works very well, and gives a slightly denser sponge, which I like for the comforting taste of coffee. Also removes a lot of the labour. GMS gives - in my opinion - a plastic and unpleasant texture that always makes shop-bought cake less enjoyable than home-made.

@dominikschopper Год назад

I just made this coffee cake (very slight modifications) and it is(!) delicious and tastes like coffee, especially the fluffy buttercream. Thx for sharing that. I put chopped 70% coco chocolate into the batter and it goes very well with the rest! Amazing cake!

@pugilist82 3 года назад

My wife is Thai and we used to live in Thailand. There is a cake there (we call it cashew cake, but I'll have to ask her what it's really called) that has a coffee sponge base with a toffee-cashew top. It is by far the best coffee based cake I've had. I'm not sure if you will do future videos like this, but if you're interested I'm sure I can get my wife to translate a recipe.

@leafreya2896 3 года назад

Please share the recipe. It sounds delicious !!

@pugilist82 3 года назад

@@leafreya2896 I'm not sure if this is a good recipe or not, but it at least has English ingredients listed. Some I've had are more toffee or chocolate heavy in flavor, but the ones I like are coffee forward. Again, I'm not sure which one this is.

@LukeAndrewFlint 3 года назад

I made a coffee cake where the flavour notes of the coffee were blackberries and vanilla so I used blackberry jam with the coffee butter cream with blackberries on top. Worked soo well!

@CityKanin Год назад

You should try the Finnish "mokkapalat" recipe! It is beyond delicious and usually uses light roast drip coffee. Basically a chocolate sponge cake with coffee frosting. But it is a real treat!

@hayzet Год назад

Hello James, I always had an issue with the american version and was wondering if coffee cakes should be like that. So thank you for enlightening me. Great recipe, but I simplified it a bit more. I also used espresso shots from my delonghi coffee machine. I topped it with pecans and walnuts. I also went for a single layer rectangular tray 23x32 cm. Oh, and I sprinkled some coffee powder with the dry ingredients (1/4 a teaspoon). Here it is: 1) Whisk the following: -325g flour -16g baking powder - Pinch of coffee powder - Pinch of salt 2) In a stand mixer or with a hand mixer Beat the following until light white-ish and fluffy: 7-8 minutes on high -4 eggs -225g sugar -9g vanilla 3) Then slowly add -225g melted butter -3 shots espresso 4) Beat in dry ingredients to the wet ingredients. 5) Pour the mix in a rectangular deep baking pan 23x32cm Top the battery with nuts (optional) 6) Bake @185 c for 25 minutes or until a toothpick comes out clean.

@l.l.coolray 3 года назад

Been making tiramisu with real espresso not instant for years. All i can say is wow. So much better. Good job with the sponge.😎👍👍👍

@luisgoncalves2505 3 года назад

When you talked about US, it reminded me of Brazil where people enjoy coffee with bolo de fubá

@jedi2254409 3 года назад

“Into the bin” I respect James’s cutthroat nature. He can easily be a guest judge on The Great British Bake Off

@hopegold883 3 года назад

Should have been a trigger warning. Coffee cake in the bin?? Tbh, I’m sure you could wrap it up for a person who’s unhoused. Or maybe they don’t exist in the UK??

@jedi2254409 3 года назад

@@hopegold883 during a pandemic? Not likely a good idea.

@JasperJanssen 3 года назад

@@hopegold883 ... the homeless know better than to accept direct food donations, especially when it’s not in a sealed package.

@SpecialJay 3 года назад

@@hopegold883 lol a trigger warning. And homeless in the UK aren't typically in need of a saviour Marie Antoinette

@sainanisa 2 года назад

Bowls for cake is the best part and smart as well! Definitely making less mass in comparison to use a flat plate.

@Gaurd1an 3 года назад

In kings land, Queen Victoria sponge is just cake that tastes like Queen Victoria. In England, Queen Victoria sponge is just bland cake that you eat with Queen Victoria...

@breana213800 3 года назад

I once tried this coffee and orange cake and I kid you jot, I’ve never had anything better IN MY LIFE

@Laurabeck329 3 года назад

Seing James upload a cake video on my birthday is a very strange kind of awesome

@jameshoffmann 3 года назад

Happy birthday!

@dawncdavidsen 3 года назад

thank you for making these videos, they have been providing so much comfort during a really hard time for me ♡♡♡

@Emma-Rose Год назад

I am a coffee junkie (dislike instant with a passion), also I bake cakes (used to make a living from it) and I always use freshly made espresso and with a chocolate cake I use some too, it enriches the flavour. Very interesting as always James xx

@walkingmckinney 3 года назад

Well, after two days of trying and several failed attempts, we did it! My wife and I made a cake very similar to yours. We did use the exact frosting recipe though. I used whole coffee beans from Guatemala to infuse with the butter. And after wearing my arm out using my java press hand grinder to grind kona\Kenya blend beans to a very fine grind, for Turkish style coffee, I believe I have made the very best “coffee cake” I have ever tasted. The Turkish style brewing with Kona coffee beans was a great compliment to the Guatemalan I used in the frosting. I tried using coffee from my Moka pot for the first 2 cakes but the flavor just wasn’t there. Anyway, thanks for the inspiration all the way from McKinney Texas.

@1966someguy 3 года назад

Well I do hope you force fed yourself every scrap of each failed attempt! Or posted it to starving children in Africa. Otherwise you're basically pure evil (Seems most people in the comments think like this ^^)

@mattmers 3 года назад

Lots of chocolate cake recipes call for hot coffee. Most don't call for espresso because most people don't have an espresso machine.

@DragonPilot 3 года назад

Try an Aeropress. Makes great espresso.

@keyrtan 3 года назад

"I don't want beautiful, I want delicious." This is my kind of cooking show!

@jakubkubicki1437 3 года назад

This is the most scientific and overcomplicated baking tutorial of all time. And I love everything about it

@danh.owdoyoudo 3 года назад

The joy in James' face when he tried the final form of the cake made me smile. Almost makes me want to take up baking :D

@markmaterum 3 года назад

Anyone else eyeing that new Levercraft Ultra and his EG-1, thinking about the Lagom P64 from the previous video, and wondering if he's pulling a Pixar on us with hints for his next video?

@rickastley885 3 года назад

Mark Materum he said on the discord that he will be doing a grinder week, where he reviews a high end grinder each day for a week

@mochaccinoz 3 года назад

Yes.. same thoughts here

@StellarSpirit00 3 года назад

My mom grew up in New Jersey in the US, and she always talks about mocha cakes she would get as a kid- a yellow cake with coffee buttercream. I’ve spent years trying to recreate the recipe, which has been a challenge since no instant espresso has made the cut. I managed to find a way to include liquid coffee into the buttercream with a lot of success, but I’m excited to try butter infusion to see if I can increase the coffee flavor even more!

@EmilyGallagher 3 года назад

James, I love your enthusiasm about everything, not just coffee stuff. Personally, I think you frosted that cake very well, it looks good. Thank you for sharing.

@SomaKitsune 3 года назад

"You may notice this one's a little bit more depleted - it's important to do thorough testing." Literally me every time I bake something. You never know, the first cookie may be different from the next, and the following one could be different still. To be entirely sure, one must take a bite of all cookies produced to ensure consistency!

@cjj7107 3 года назад

Good QC! 😄

@liamblood5239 3 года назад

3fe are wonderful people and their coffee is superb nice to hear them getting a mention

@ChristinaSwaters 3 года назад

"That's what you want coffee to be when it shows up in desserts." You're seriously my favorite to watch. Hilarious!

@catapillargirl2021 3 года назад

I watch a ton of British baking shows & recently made my first coffee cake and was VERY confused when there was no coffee in it. I re-read multiple times thinking I must’ve missed an ingredient 🤣 I’m excited for this video!

@singerofsongs468 2 года назад

Claire Saffitz has a wonderful recipe for coffee-flavored, American-style coffee cake! It’s delicious, highly recommend

@Yupppi 3 года назад

Decorating with bean shaped chocolate and little bit grated vanilla! What more delicious coffee sidekicks!

@aaronleonard641 2 года назад

The way I tell people when it comes to baking, it's not about the looks of the cake or whatever you're making, it's about the personality of it!

@ToddHowardWithAGun 3 года назад

When you said food scientist, I was expecting Ann Reardon, but Chefsteps is good too

@WestyJoeS 3 года назад

Made this today. My wife is lactose intolerant (butter is the worst thing for her) so I subbed plant butter. Also, I don't have an espresso machine so I used my Aeropress to make the infamous espresso "style" drink. Finally, I don't have springform pans so I used regular ones - next time I will be lining them with parchment so they release better. The cake, however, turned out great, although my decorating skills are worse than James' so it's hideous to look at, but oh so good to eat. You briefly mentioned that British coffee cake recipes usually had walnuts, and that sounded like it would be a great addition. Next time I will definitely add chopped toasted walnuts (I like a nutty taste with my coffee). Thanks so much for this great recipe.

@UrbanSikeborg 3 года назад

Thanks, I'll definitely try your recipe without GMS. I assume you could add extra lecithin instead of GMS to get a better emulsion - it's the naturally occurring lecithin in the egg yolks that makes it possible to combine eggs (which contain quite a bit of water) and the butter without the batter splitting. But with a careful handling that wouldn't be necessary.

@filipposgeragidis3993 3 года назад

Just finished making this (admittedly with a strong aeropress rather than espresso) and it's just incredible - especially the coffee buttercream, a great addition to any cake really!

@nofam 3 года назад

Anyone else wanna see James make coffee from those 'butter beans'?

@jfhchenier 2 года назад

“Will taste again”. Yeah, yeah, you like cake! What a great guy.

@Stormbaby7777 3 года назад

i see coffee, i see cake .... i click fast !!!

@fattyginsberg4977 2 года назад

American coffee cake is a lightly sweet spiced cake that usually has walnuts. American cakes and pies are wonderful.

@calebgodard4554 3 года назад

Hey James, your cake decorations are... rustic

@jessetatum6757 3 года назад

I've used freshly pulled espresso and coffee from a moka pot in my bakes and it has always worked as a replacement to instant. You might have to adjust dry ingredients a bit depending on how much you add though

@JacobTheLoofah 3 года назад

James there’s only one solution to you calling out Babish’s espresso shots: you two have to have a coffee collab.

@BensCoffeeRants 3 года назад

I've made an extra chocolately Nuttela cupcake type things stuffed with a cream cheese espresso icing in the center that turned out really nice. For adding espresso vs dried / instant coffee. I'm sure there's ways of adjusting the for the extra moisture content, maybe add just a tad more butter, flour and sugar to compensate for the extra liquid. Seemed to work out for your recipe though.

@thisamericanwifepod 3 года назад

Did anyone else want to see James brew with those butter-infused beans?

@travisrose8006 3 года назад

Came here to find this comment! Not sure I’d want to put butter beans through my grinder... but it may be worth it for science!

@MrGregorychant 3 года назад

Second!

@alanlansdell7533 3 года назад

🤢🤢🤮🤮 hell yeah.

@merci8545 2 года назад

it definitely makes more sense for coffee cake to taste like coffee. I'm used to coffee cake in the states being very sweet and tasting of cinnamon

@464279953 3 года назад

5:50 As much as I love you and your videos, I hate seeing food being wasted. That was a completely good cake!

@atatreet Год назад

i like to use the bbc goodfood cappuccino cake recipe, which calls for freshly brewed coffee from grounds, rather than instant powder, and i generally tend to brew freshly ground beans in a french press, which gives fantastic results, it hadn't occurred to me that a recipe would call for coffee in a dry form. incidentally, the goodfood recipe works great as a general cake base if you decide to replace the coffee with the same volume of any other flavoured liquid, e.g. a thin flavoured syrup, i made a fantastic caramel cake once with the same recipe, simple switching out the fresh coffee for caramel syrup and some water.

@waywardhero1177 3 года назад

"What do you call cake that tastes of coffee?" Tiramisu

@justgame5508 3 года назад

People complaining about him throwing away that cake, yet you’ll happily sit and watch him dial espresso and throw away drinkable coffee. It’s the same premise James was dialing in his cake to perfect the recipe, what did you expect him to do sit and eat 3+ full cakes until he found the right recipe? Grow up please, James seems like one of the most genuine RU-vidrs on this entire platform, stop giving him an unnecessarily hard time, we’ve all had a tough year

@emmanuelmacedo1095 3 года назад

James says: “meringue phase” Me looking at my trusty steed: “we are a long way from toaster strudel”

@lizcademy4809 3 года назад

American coffeecake is, as you said, a very different beast. I baked plenty of them before age forced me to avoid carbs. Coffeecake (I'm putting the words together deliberately) is designed to be a good accompaniment to 20th century American diner coffee. The sweet balances out the over-roasted bitterness, the nuts and spices add a complexity that pairs well with diner coffee made in an industrial drip machine.

@sparksbet 3 года назад

ngl I love american coffeecake... the crumbley texture and lightly cinnamonsugar flavor is just excellent, and it's almost never overly sweet. Plus it brings me back to when my dad would take me to starbucks with him while he worked and drank coffee and I'd beg for a slice of cake....

@silmarian 3 месяца назад

Hey, I know this is an old video but the closed captions lose their place at about the 7-minute mark and stay quite wrong for the rest of the video (verified on two devices, so it’s not just my tablet going senile).

@kristacouch2162 3 года назад

What a delicious looking cake! These are two of my favorite things coffee and cake, but the fact that the coffee is in the cake makes it even better!!

@datghettoazn127 3 года назад

Me: starts infusing every stick of butter I have

@p49N 3 года назад

50/50 Butter , Duck fat would result in an even richer flavour merge between the espresso, and mix castor sugar with some reduced maple syrup (Canadian of course) to put it all on the pedistal. Thank you James for the heroic marathon this episode must have been.

@Sam-gn9pn 3 года назад

gonna try and make this over the winter break, im not much of a baker but i'm really excited!

@EB-coffee 3 года назад

My man just used a Santoku knife to cut cake on a hard surface not meant for knives *gasp*

@jameshoffmann 3 года назад

Don't worry, this was just a cheap IKEA knife.

@gardengatesopen 3 года назад

@@jameshoffmann perfection.

@nickwilson2318 3 года назад

fuckkkk, who cares?!

@xkeepersvk 3 года назад

i would go for darker roast or a robusta blend. it would be a nice bitter contrast to the sweetness of the cake.

@BrianSantero 3 года назад

So, the meringue is ready when it looks like Hoffmann hair. Got it.

@tarotlibrarian1552 3 года назад

My exact thought. I was waiting for a side by side too.

@rebthirteen8012 2 года назад

I make THE best coffee cake with actual freshly brewed dark roast espresso in both the sponge and the icing. Moist, fluffy sponge packed with espresso flavour, and the lightest espresso icing to accompany it. It’s quite literally to die for ☕️ 😋