It’s December and it is, indeed, beginning to look a lot like Christmas! It won’t be the holidays without eggnog, one of the most popular drinks during the Yuletide season. We have incorporated this spiced and spiked drink to create a decadent and delicious dessert treat perfect for that festive family get-together.
Ingredients
Eggnog Espresso Cake
- 300 g flour all-purpose
- 2 tsp baking powder
- 1/4 tsp nutmeg ground
- 1/4 tsp cinnamon ground
- 1/2 tsp coffee granules from coffee capsule
- 170 g butter unsalted
- 300 g brown sugar light
- 3 large eggs room temp
- 1 tsp vanilla
- 300 ml Bols Advocaat egg liqueur
Eggnog Espresso Buttercream Frosting
- 227 g butter unsalted
- 150 g cream cheese soft
- 400 g icing sugar
- 3 tbsp Bols Advocaat egg liqueur
- 1/2 tsp coffee granules from coffee capsule
Instructions
Eggnog Espresso Cake
- Preheat oven to 170C. Grease and line four 5”x3” round cake tins.
- Combine dry ingredients: flour, baking powder, ground nutmeg, ground cinnamon and coffee granules. Set aside.
- Add vanilla to egg liqueur. Set aside.
- Using a stand mixer with paddle attachment, beat butter on med-high and gradually add sugar until pale and fluffy.
- With the mixer on low speed, add eggs until fully incorporated.
- Add dry ingredients to the butter/egg mixture alternating with the vanilla egg liqueur. Mix until well combined.
- Pour the batter into prepared tins and bake for about 35-40 mins or until a wooden skewer inserted into the centre comes out clean.
- Leave the tins to cool for 10 mins then turn out onto a wire rack to cool completely.
Eggnog Espresso Buttercream Frosting
- Place butter, cream cheese, and icing sugar into a mixing bowl and cream until pale.
- Gradually add egg liqueur then the coffee granules.
- Leave in the fridge for about 10 mins to stabilize before using.
Assembly
- Remove crust from each cake layer. Optional: lightly brush each layer with egg liqueurfor an extra kick!
- Sandwich all layers with the eggnog espresso frosting.
- Coat the entire cake using the remaining buttercream frosting. Leave the top of thecake with overlapping buttercream edges to create a deckle-edged effect.
- Decorate cake as desired. Here we’ve painted the top edges with edible gold.
Nutrition
Calories: 1839kcalCarbohydrates: 233gProtein: 15gFat: 97gSaturated Fat: 59gCholesterol: 377mgSodium: 1113mgPotassium: 301mgFiber: 2gSugar: 172gVitamin A: 3162IUCalcium: 270mgIron: 5mg
Tried this recipe?Let us know how it was!
