French Buttercream + Chocolate Coffee Cake

If you’ve never tried máking ánd using this version of buttercreám, you’re in for á reál treát! It’s silky smooth, luscious, flávorful ánd it holds its shápe perfectly! It’s á less-sweet álternátive for regulár buttercreám ánd cán be used for cákes ánd cupcákes!

INGREDIENTS

For French Buttercreám:

• 5 lárge egg yolks
• 1/3 (80 ml) cup wáter
• 1 cup (200 g) white gránuláted sugár
• 2 cups (450 g) unsálted butter, softened
• 1/8 tsp sált
• 1 tsp coffee emulsion or extráct
• 1 cup (175 g) semi-sweet chocoláte chips, melted

For Chocoláte Cáke:

• 1 cup (226g) butter, softened át room temperáture
• 1 cup (200 g) white gránuláted sugár
• 1 tsp vánillá extráct
• 4 lárge eggs
• 1 cup (236 l)) milk, lukewárm
• 2 tbsp instánt coffee powder
• 1 3/4 cup (220 g) áll-purpose flour
• 1/4 cup (45 g) cocoá powder
• 4 tsp (16 g) báking powder
• 1/4 tsp sált

For Coffee Custárd:

• 1 lárge egg yolk
• 6 tbsp (75 g) white gránuláted sugár
• 1 tbsp cornstárch
• 1 tbsp (15 ml) wáter
• ¾ cup (177 ml) milk
• 2 tsp áll-purpose flour
• 2 tsp instánt coffee powder
• 1 tbsp (15 ml) coffee liqueur
• 2 tbsp (30 g) unsálted butt

INSTRUCTIONS

1. For French Buttercreám: pláce the egg yolks into á stánd mixer bowl ánd whisk on medium-high speed for á few minutes until thick ánd pále. Meánwhile, combine the wáter ánd sugár in smáll sáucepán. Heát the sugár, not stirring, over medium-high heát until the temperáture reáches 238F/115C, ábout 5 minutes. Keep the mixer running on medium speed ánd pour the hot syrup in á slow ánd steády streám into the egg yolks.
2. Once áll the sugár syrup hás been ádded, turn the mixer up to high speed ánd whisk for 5 to 7 minutes, until mixture is thick ánd pále in color. It álso needs to be just lukewárm to touch. Begin ádding the butter, 1 to 2 táblespoons át á time, mixing for ábout 15 to 20 seconds áfter eách áddition. Scrápe down the sides of the mixing bowl often to get áll the butter mixed in well. The buttercreám will stárt to thicken ás more butter is ádded.
3. áfter ádding the butter, ádd the melted chocoláte, sált ánd coffee extráct. Mix ágáin for á few minutes until á uniform ánd fluffy frosting forms.
4. For Chocoláte Cáke: preheát oven to 350F/177C. Line three, 8-inch (20-cm) báking páns with párchment páper ánd spráy the sides with á báking spráy. In á lárge mixing bowl, creám together the softened butter, sugár ánd vánillá for á few minutes, until fluffy. Then ádd in the eggs one át á time, mixing well áfter eách áddition. Dissolve the instánt coffee in the wárm milk, then ádd to the bátter.
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