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Coffee and Vanilla Cake


A delicious and elegant cake to serve your family and guests on Succos. It’s rich, yet light and moist, at the same time. I made it recently for my daughter’s bas mitzvah and cut it into the shape of a yud-beis. Everyone wanted doubles! It’s one of those cakes that you just can not stop eating — you are forewarned!


Make the Filling


Melt chocolate, coffee, sugar, and wine in a medium saucepan. Cool. 


Add margarine and eggs. Beat with a mixer and refrigerate until ready to use.

Make the Cakes


For vanilla layer, preheat oven to 350 degrees Fahrenheit. 


Beat egg whites in a large mixing bowl until frothy. Add salt and sugar. Continue beating until stiff peaks form. 


Add yolks and remaining ingredients. Mix until just combined.


Pour into a 12- x 14-inch (30- x 35-centimeter) baking pan lined with Gefen Easy Baking Parchment Paper, and bake for 25 minutes. Allow to cool. 


Repeat process for chocolate layer.



Once both sheet cakes have cooled, spread the filling on one layer. Top with the other layer. Cut widthwise to get four logs of two layers each. (Alternately, you can make two logs of three layers each and one log of two layers.) 


Spread additional filling on top of logs. Grate chocolate on top. Refrigerate or freeze until serving.


To get perfectly uniform layers, measure the sheet cake with a ruler, and make knife marks at appropriate intervals before cutting. For chocolate curls, use a regular vegetable peeler and a block of baking chocolate.


This recipe makes a lot of cake, as each log serves at least 12. You can serve it for kiddush, for dessert, and for any company that graces your succah. You won’t be sorry to have it in your freezer! It will be finished much faster than you can imagine, as it tastes very good straight from the freezer.