Hello there, Merry Christmas, and Happy New Year! We made it to 2025, ain’t it a blessing?

So this is actually from September (when my birthday is), but it was such a cute episode and i had fun so i hope you like it too. Here is the recipe for not only the cake, but the pan release too.

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Cake
1 1/4 cups (145g) cake flour (such as Swans Down)
1 1/4 teaspoons baking powder
2 large eggs, at room temperature
1 cup (200g) sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 cup (118g) neutral oil, such as canola
1/2 cup (112g) brewed black coffee, cooled
Soak
1 1/2 cups (350g) hot water
6 tbsp (27g) instant espresso powder*
1 tbsp granulated sugar
Frosting
1 ¼ cup mascarpone
2 tbsp sugar
1 ½ tsp vanilla
1 ¼ cup heavy whipping cream
Coco powder for dusting

1) In a small bowl, whisk together the cake flour and baking powder. Set it aside.
2) In a stand mixer fitted with a whisk attachment, whip the eggs on medium-high speed until foamy, about 1 minute. With the mixer running, add the sugar in 4 batches, whisking for 2 minutes between each addition. The eggs will look pale, fluffy, and form a thick ribbon when the whisk is lifted from the bowl.
3) Add the salt and vanilla. Mix until well combined, about 1 minute
4) Maintaining medium-high speed, slowly add in the oil in a thin, steady stream. Whisk until fully incorporated, about 1 minute. Stream in the 1/2 cup coffee and continue to whisk for an additional minute, until well combined
5) Add the flour mixture all at once; mix on low speed until just combined with no visible large pockets of dry flour, about 1 minute. Using a rubber spatula, scrape down the sides and bottom of the bowl. Gently fold the batter a few times to ensure it is evenly combined
6) Split the batter between the 2 prepared cake pans. Bake until the cakes are light golden brown and the tops spring back when lightly pressed, 20 to 25 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool fully. Peel away parchment paper
7) Soak:Fill a medium saucepan with about 2 cups of water and bring to a simmer over medium high heat.
8) While that heats, add the instant espresso and granulated sugar to a shallow dish.
9) When the water reaches a simmer, measure out 1 1/2 cups and then pour the hot water over the espresso and sugar. Stir to combine and Set aside.
10) Frosting: beat together mascarpone, sugar, and vanilla until the mixture is cohesive
11) Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture until stiff peaks form.

Pan Release

1/4 cup vegetable oil
1/4 cup shortening
1/4 cup flour

1) beat or blend everything together with a hand mixer until completely smooth.
2) Store in a glass jar or container in your cupboards and use as needed.

свернуть