Coffee and Vanilla Cake

Brynie Greisman Brynie Greisman
5.0 (1 reviews)

A delicious and elegant cake to serve your family and guests on Succos. It’s rich, yet light and moist, at the same time. I made it recently for my daughter’s bas mitzvah and cut it into the shape of a yud-beis. Everyone wanted doubles! It’s one of those cakes that you just can not stop eating — you are forewarned!

32
Medium Vegetarian Pescatarian Parve

Contains: Wheat, Egg, Gluten

Directions

Make the Filling

  1. Melt chocolate, coffee, sugar, and wine in a medium saucepan. Cool. 

  2. Add margarine and eggs. Beat with a mixer and refrigerate until ready to use.

Make the Cakes

  1. For vanilla layer, preheat oven to 350 degrees Fahrenheit. 

  2. Beat egg whites in a large mixing bowl until frothy. Add salt and sugar. Continue beating until stiff peaks form. 

  3. Add yolks and remaining ingredients. Mix until just combined.

  4. Pour into a 12- x 14-inch (30- x 35-centimeter) baking pan lined with Gefen Easy Baking Parchment Paper, and bake for 25 minutes. Allow to cool. 

  5. Repeat process for chocolate layer.

Assemble

  1. Once both sheet cakes have cooled, spread the filling on one layer. Top with the other layer. Cut widthwise to get four logs of two layers each. (Alternately, you can make two logs of three layers each and one log of two layers.) 

  2. Spread additional filling on top of logs. Grate chocolate on top. Refrigerate or freeze until serving.

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1 Comment

miriam H •

thank you for the recipe I made this cake, it's delicious, the vanilla coffee layer came out much darker then the picture. I baked the cakes in a cookie sheet, would next time do it in 10 X 16. To spread the cream smoothly keep dipping a metal cake spatula (or knife) in a cup hot water then wipe it dry.