It’s been a while since I posted something. I have been busy with a lot of things in life. But it’s Christmas time and I wanted to make something special in memory of my Nani. So when the folks at Ossoro Flavours reached out to me, I was thrilled! I have used their products and have loved them for the past few months. They have a special launch coming up and I decided to use their Irish Coffee Flavour to make this cake because my Nani LOVED coffee. And trust me, I cannot stress, how much she loved coffee.
This cake is super duper amazing. It disappeared within hours. This is the cake for all the celebrations if you ask me. The brown butter and coffee pair really well. The nuttiness of the butter and the depth of the Irish Coffee flavour make the cake a stunner.
You should definitely check out Ossoro flavours if you haven’t. They have perhaps the most elaborate range of flavours and they are super high quality. I also cannot tell you how much I adore the packaging of their products. They are extremely sturdy and high quality. The best part is that it is extremely affordable and the extracts are brilliant and absolutely true to the flavour it states.
Brown butter Vanilla Cake with Irish Coffee Swiss meringue buttercream
Ingredients
Brown Butter Cake:
- 285 g all-purpose flour
- 2 tsp baking powder
- 240 g salted butter room temperature Brown it, set aside till it comes to room temperature and solidifies
- 200 g granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 190 ml milk room temperature
Irish Coffee Swiss Meringue Buttercream:
- 3 large egg whites
- 200 g granulated sugar
- 350 g unsalted butter room temperature cubed
- 1 tsp ml Ossoro Irish Coffee extract
- 50 g 72% Dark Chocolate (melted, not hot)
Instructions
Recipe:
Brown Butter Vanilla Cake:
- Preheat oven to 175C. Grease and line three 7-inch round cake pans.
- In a medium bowl, sift flour and baking powder. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream browned butter and sugar on medium to high speed or until light and fluffy. Reduce speed and add eggs one at a time fully incorporating after each addition. Add the vanilla. You can also do this with a bowl and a whisk/hand-held mixer.
- Alternately add flour mixture and milk, beginning and ending with flour. Fully incorporating after each addition.
- Bake for 30-40 mins or until a toothpick inserted into the center comes out clean.
- Place cake pans on a wire rack to and cool completely.
Irish Coffee Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch. If you rub the mixture between your thumb and index finger, you shouldn’t feel the grains of sugar.
- Place bowl on your stand mixer and whisk on medium to high speed until the meringue is stiff and cooled.
- Once your meringue is ready, slowly add all of the cubed room temperature butter one tbsp at a time. Then add the Ossoro Irish Coffee Extract and melted room temperature chocolate and whip until smooth and luscious.
Hi, alternative for Ossoro Irish Coffee extract?
Hi, you can use very strongly brewed coffee instead. 1-2 tsp at the most.
Hey, substitute of egg??
Hi, this recipe cannot be made without eggs. I am hoping to share a version without eggs when I can manage to perfect it, for sure😊
Hey Anjali, when I added the coffee extract. The meringue buttercream began to split. It’s gotten too soft and cannot be piped
Hi Dian, Swiss meringue can be tricky, a few things you can do to fix a split buttercream is 1. Continue whipping at a high speed for a few more minutes, it can fix it. 2. You can also refrigerate the buttercream for around 25-30 minutes and then try whipping it up. These two things have helped a lot to me when my buttercream splits. Please let me know if it helped. 🙂