A delicious and moist homemade layered coffee cake covered with a sweet coffee cream frosting and drizzled with melted chocolate! This coffee cake is simple, rich, and so easy to make.
Preparations: Preheat the oven to 170C/360F and line two 9-inch springforms with parchment paper.
In a bowl, mix butter with brown sugar using the electric whisk. Add the vanilla extract and eggs, one at a time, and mix well. After that, sift flour, baking powder, and instant coffee over the butter mixture, mix. Divide the batter equally between the two springforms (you can use a measuring cup).
Bake for 30-35 minutes or until fully baked. Let the cake cool down completely before taking them out of the springform.
Making the coffee cream frosting
In a mixing bowl, combine all the coffee cream frosting ingredients using the electric whisk until it becomes firm. (Don't over mix or the cream will turn into butter).
Building the coffee cake?
Preparations: Microwave the chocolate for 30 seconds then set aside to cool down.
Put some of the coffee cream in a piping bag then sit aside.
Place the first layer of the sponge coffee cake in the serving dish. Then spread some of the coffee cream over it. Use the piping bag to pipe small blobs of the cream all around the edges of the cake. Next, add the second layer of the sponge coffee cake, and repeat.
Sprinkle the pecans over the blobs. Place a fork in the melted chocolate then drizzle over the cake or use a piping bag.
Notes
I recommend using a large star nozzletip when piping the blobs on the first layer, it gives the cake a nicer look.
If you don't like piping, you can simply spread the coffee cream on the cake and sprinkle some chopped walnuts over it.
You may add some nuts to the batter; such as walnut or almond.