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Recipe by Brynie Greisman

Coffee and Vanilla Cake

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Coffee and Vanilla Cake
Parve Parve
Medium Medium
32 Servings
Allergens

Contains

- Wheat - Egg - Gluten
1 Hour, 25 Minutes
Diets
- Vegetarian - Pescatarian

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!

Ingredients

Cream Filling

  • 10 ounces (250 grams) baking chocolate

  • 1 tablespoon coffee granules

  • 3/4 cup sugar

  • 1/4 cup Jeunesse Cabernet Sauvignon or other wine

  • 7 ounces (200 grams) margarine (use soy-free if needed)

  • 2 eggs

Vanilla Layer

  • 6 eggs, separated

  • 1/2 teaspoon salt

  • 1 and 1/4 cups sugar

  • 2/3 cup oil

  • 1 cup warm water

  • 1 tablespoon coffee granules

  • 1 package vanilla sugar

  • 1 and 3/4 cups flour

  • 1 and 1/2 teaspoons Haddar Baking Powder

Chocolate Layer

  • 6 eggs, separated

  • 1/2 teaspoon salt

  • 2/3 cup sugar

  • 1 cup warm water

  • 1 tablespoon coffee granules

  • 1 package vanilla sugar

Directions

Make the Filling

1.

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

2.

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

Make the Cakes

1.

For vanilla layer, preheat oven to 350 degrees Fahrenheit. 

2.

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

3.

Add yolks and remaining ingredients. Mix until just combined.

4.

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. 

5.

Repeat process for chocolate layer.

Assemble

1.

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.) 

2.

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

Tips:

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.

Notes:

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.

Recipe tags

cakes chocolate coffee crowd-pleaser large yield layer cakes layered desserts Succos Sukkos sweet treat vanilla yom tov yom tov desserts
Coffee and Vanilla Cake

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miriam H
miriam H
3 years ago

thank you for the recipe I made this cake, it’s delicious, the vanilla coffee layer came out much darker then the picture. I baked the cakes in a cookie sheet, would next time do it in 10 X 16. To spread the cream smoothly keep dipping a metal cake spatula (or knife) in a cup hot water then wipe it dry.

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