Happy Father’s Day to all the wonderful fathers of the world! I started to think about what the perfect Father’s Day gift would be. Men are so hard to shop for!
I'll admit I went through a long period of time where I never had to think about Father's Day. The thought made me sad. I lost my father 16 years ago and for 14 of those years I avoided that day.
But since having my son, I feel very blessed and proud to watch my husband be a father. I grew up with a loving, supportive father and I'm glad my son has the same.
My father was the person who supported my decision to go to cooking school. A decision that eventually lead me here. I still miss my dad. I would have loved to see him become a grandfather. I would also love to make him a cake!
He gave me the best advice ever. Advice I didn't really understand as a kid, but it rings true now. If you want something done right, do it yourself!
I am a big believer that the best gifts are homemade, and come from the heart. So I dreamt up a cake that would be any dad’s dream. You know what I think a good dad really needs on Father’s Day? A day off! A day to himself to relax, and do what ever he wants. A day when he is not required to fix anything, or cook anything, or drive anyone anywhere. An extended coffee break if you will. An entire day of sitting back, relaxing with his feet up - enjoying this cake!
For the Father's Day Cake
Father’s Day Cake Tools & Ingredients
Chocolate cake (recipe here)
Vanilla cake (recipe here)
Buttercream (recipe here)
Chocolate chip cookies (recipe here)
1/2 dozen of your dad’s favourite doughnuts, sliced horizontally
3 Latte Coffee Crisp bars, chopped
1/2 cup dark chocolate covered espresso beans, chopped
4oz semi sweet chocolate
Crème brulee torch
#806 round piping tip (you can also use the inside of a coupler to obtain the same shape)
I started off by baking one 10” round chocolate cake, and one 10” round vanilla cake. I also baked a batch of my favourite chocolate chip cookies, but instead of adding two cups of semi sweet chocolate chips, I added one cup of white chocolate chips, one cup of milk chocolate chips and one cup of semi sweet chocolate chips. I’m really raising the chocolate roof here.
I chose to use chocolate glazed donuts, because I felt they would compliment both my flavour and colour palette for this cake.
Begin by removing your cooled cakes from your pan, leveling them, and cutting them in half horizontally. You will need to divide your buttercream into 3 portions. Leave the first portion alone, and flavour the other two. One with concentrated coffee, and one with melted semi sweet chocolate. I am a firm believer in using your own tastebuds as a guide. Especially when it comes to coffee! I mean, everyone likes their cup a coffee a different way, don’t they?
To make a concentrated coffee, simply place some instant coffee in a jar and pour in a little bit of boiling water. Close the jar, and shake it up really well until you see the granules dissolve. Remove the lid and let the mixture cool completely. Whisk some concentrated coffee into your buttercream, a little at a time, until you reach your desired flavour.
Use this same method to make your chocolate buttercream. Melt your chocolate in the microwave in 20 second increments, stirring in between. When your chocolate has started melting but still has some chunks, stir until smooth. Once your chocolate is melted and cooled, whisk it in until you are happy with the flavour.
Time to assemble this hunk of a cake. Begin with a layer of the chocolate cake on the bottom. Fill your piping bag with chocolate buttercream. Pipe around the circumference of the cake and continue in circles until the entire layer is covered. Arrange your triple chocolate chip cookies on top, and pipe little mounds of buttercream into the spaces between them.
Now let’s place one of our vanilla layers down. Use the same piping technique to fill that layer with coffee buttercream. Arrange a layer of doughnuts on top. Remember to pipe in extra buttercream to fill the empty pockets. Including the doughtnut holes!
Place the second chocolate layer on top, and repeat the process with vanilla buttercream. Toss on a mixture of chopped Coffee Crisp and espresso beans. Finish the cake with the final vanilla layer.
Crumb coat the entire cake and place in the fridge to chill for 30 minutes. Once the buttercream is set, it time to ice this cake and take it up a notch. I used the same piping technique as before to apply my buttercream to the outside of the cake. Starting at the bottom, pipe 2 rings of chocolate buttercream., then 4 rings of coffee buttercream, and finally 3 rings of vanilla buttercream. Use a long palette knife, or a table scraper if you prefer, and smooth the buttercream all the way around the cake. We are not looking for perfect straight lines, just a beautiful blending of all three colours. The cake should remind you of the ombre in a freshly served latte.
Once your happy with the look, scrape the excess buttercream into the centre of the cake to smooth out the top. But we’re not done yet! Every latte needs some fluffy foam on top. In this case, 7 minute frosting.
Cake It To The Next Level!
Now, I don't know about you, but I know some people that are just head-over-heels in love with coffee! If you're making this cake for a coffee lover, I would highly recommend showering your cakes with coffee simple syrup before you start building your Cake Au Lait.
Make some simple syrup according to my recipe here, and wait for it to cool completely. Then add 1/2 cup of strong brewed coffee, or 2 shots of espresso. Mix it all together, and give your cakes a sprinkle. You know I love my simple syrup squeeze bottle for getting the distribution just right.
For the 7 Minute Frosting
7 Minute Frosting Ingredients & Tools
4 egg whites
1 1/4 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla
In the bowl of a stand mixer, whisk together 1/4 cup of water, sugar, egg whites, cream of tartar and salt. Set your bowl over a pot of simmering water whisk the mixture until it is very warm. Remove bowl from the pot and place onto your mixer with a whisk attachment. Beat until frosting is stiff and cooled, about 5-7 minutes. Beat in vanilla.
Spread the gloriously fluffy frosting on top of your cake. Try to form a peak in the middle. I decided to use a brulee torch to brown the frosting every so slightly. Take your time and don’t get too close.
Now finish this cake with a sprinkling of cocoa, or even cinnamon if your dad prefers. Maybe ask what he prefers just like a professional barista would ;)
This cake is all for Daddy! Even though you did all the hard work, he doesn’t even have to share. It’s called Father’s Day! Although if your father is a great enough man to make this cake for, I have a feeling he will give you a slice.