Nespresso Coffee Cake Recipe with Cream Cheese Frosting

Let's make it

Step 01

Pre-heat the oven to 170°C fan bake. Grease a 20cm spring form cake tin. Cut a piece of baking paper into a round to line the bottom of the cake tin.

Step 02

Sieve the dry ingredients together in a bowl and set aside.

Step 03

In a separate bowl, add the eggs, sugar, salt, and vanilla paste to a bowl, either using a stand mixer or electric beater for 10 minutes. The mixture will triple in size. It is very important to ensure you have beaten the eggs for the full 10 minutes.

Step 04

Continue beating and add the Nespresso coffee and melted butter. Beat for a further minute or so.

Step 05

Using a whisk, gently fold in the dry ingredients. Mix until just combined and there are no lumps.

Step 06

Pour the cake mixture into the cake tin, use a spatula to ensure you get all the mixture in. Place the cake in the middle of the oven and bake for 45 minutes.

Step 07

Using a stand mixer or electric beater, mix the cream cheese, butter, remaining Nespresso coffee, and icing sugar together. Set aside.

Step 08

Place the chopped chocolate in a bowl. Gently heat the cream on the stove top until just about boiling. Pour the hot cream over the chocolate. Let it stand for 30 seconds and then stir together until it’s silky and smooth.

Step 09

Once the cake is cooked, gently turn it upside down onto a wire rack to cool. Once the cake has cooled, carefully slice the through the middle. Place the top of the cake to the side.

Step 010

Using half of the icing, spread it over the first layer of the cake, then pour over the ganache and spread easily. Place the top half of the cake on top and gently spread the rest of the crema cheese icing on top. Slice and serve with a freshly made Nespresso coffee.