Coffee Crisp Bundt Cake

Instructions

Instructions for the Filling

Step 1

In a saucepan over low heat, warm the coffee and cream and water, but do not boil. While it warms over low heat so it doesn’t boil, whisk the egg yolks, cornstarch, sugar, and salt. You’ll want to whisk it for at least two minutes.

Step 2

Add a tablespoon of the warm cream to the egg mixture and whisk. Do this five more times, and then slowly increase the amount of warm half and half you add to the eggs. Use your judgement, you don’t want to stand there forever, but you don’t want the hot cream to scramble the eggs. Once all the half and half is incorporated, put it back in the saucepan. Bring to medium heat, whisking constantly for three minutes or until the mixture thickens. You want this thick or your cake will be floppy.

Step 3

Remove from heat and add the cold butter and vanilla. Whisk in. Pour into a bowl and place plastic wrap directly over so you don’t get a weird film from forming. Chill in the fridge for at least three hours, but no more than 3 days, or it will get watery.

Instructions for Assemly

Step 1

You need to slice the cake into three even(ish) parts (a top, a middle, a bottom). Think of this cake as your Big Mac bun. It helps to use a serrated knife and a chilled cake.

Step 2

Place the bottom slice of the cake on a platter or cake stand. Use you judgement to divide the coffee cream into four portions. They don’t have to be precise. Spread one of the portions over the bottom of the cake. Cover the coffee cream with the wafers. Try to cover as much surface area as possible with wafers. You’ll likely have to cut some wafers into smaller pieces. You have two layers of wafers in this cake, so just don’t use more than half of the package. Carefully cover the wafers with another portion coffee cream.

Step 3

Place the middle slab of the cake on top. Add another layer of coffee cream, another layer of wafers, and another layer of coffee cream. Place the top layer of the cake. Chill the cake while you make your ganache.

Instructions for Milk Chocolate Ganache

Step 1

Warm the whipping cream in the microwave until hot. Place the chocolate chips or chopped chocolate in a bowl and cover with the hot cream. Let stand for two minutes then stir until chocolate is melted. Let it cool for about five minutes so it’s not so hot it melts your coffee cream in your cake.

Step 2

Even after cooling it for five minutes, it’s going to be pretty liquidy still. You need to cover the cake in the chocolate the way you’re most comfortable doing. I like using a piping bag and “coloring the cake in”, but you may just want to straight pour the chocolate on top. Whatever you do, you may want to have the cake on a rack with something underneath to catch the drips. These are security drips in case you have bald spots. Bald spots on men are acceptable, bald spots with icing are not. You can use an offset spatula or butter knife or whatever you have to smooth the icing, or you can leave it. Chill the cake for at least one hour, but ideally longer to make sure it sets properly.