Coffee bean cake

You go to a cake bakery when you want a delicious dessert, so it makes almost perfect sense that you would go to a Coffee Bean Bakery when you want the most delicious coffee beans.
Of course, you might not actually find a store called a Coffee Bean Bakery. But a specialty store that roasts their own beans by hand will do the trick nicely. In many cases, the specialty store will employ skilled roasters to add exquisite flavor and aroma to each and every one of their blends, ensuring consistent quality, bean after delicious bean.
In these specialty stores, roasting coffee is an art and not just a method of developing a fantastic coffee flavor. They understand that each individual coffee bean possesses a different size, shape, color, and density. Each bean requires a different roasting heat and timing to bring out its full flavor. And, yes, you can make out the difference. It's like eating a cake from a master baker, enjoying and savouring each and every mouthful and then eating a bulk made, store bought one from a box off the shelf. Just like a top-notch cake bakery, a coffee bean bakery focuses on extracting the most out of each of the coffee beans, while calling out the individual characteristics that are essential to make each coffee blend what it is.
Deep roasting goes even further. Every coffee you buy in a can is roasted to an extent. Even a machine can roast a coffee bean from green to brown. But, this is where it gets good, a roasting expert deep roasts his product, bringing out the utmost body, flavor, and acidity. This gives the finished product a certain viscosity, as well as a lively, energetic feeling on your tongue. All of this can be lost when a bean is roasted half-heartedly.
The catch to full roasting used by experts is slowly does it, no rushing. It may sound hokie, but bean roasting experts almost "talk" to their beans during the roasting process, to see what each bean needs to reach their full, roasted, potential. It always means, nonetheless, that bean experts thoroughly roast their product all the way through.
If you want a good test to see if beans are properly roasted, crack one open before you buy it. A good bean, more often than not, will be darker on the inside than it is on the outside. Poorly roasted beans, which have been processed too quickly and have not reached their full potential, will be darker on the outside. Buy these at your own risk!
So a Coffee Bean Bakery persay may not actually exist but the same care and attention that a master baker would take over a first rate cake is also taken when a master roaster takes up the beans and gets to work. Long may they continue.
 COFFEE LAYER GATEAU
CAKE:
1/2 c. + 2 tbsp. butter, softened
1 c. sugar
Pinch each of salt, ground cinnamon & grated lemon peel
6 eggs, separated
5 oz. semi-sweet chocolate
1 c. all purpose flour, sifted
FILLING & TOPPING:
1 1/4 c. milk
1/4 c. cornstarch
1 tbsp. instant coffee powder
2/3 c. sugar
1 c. + 2 tbsp. butter
15 candied coffee beans
1/2 c. toasted sliced almonds
Grease the inside bottom of a 9" springform cake pan. Preheat oven to 375 degrees.
To make cake, beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy. Add egg yolks, one at a time. Melt chocolate in a double boiler over low heat. Stir into butter mixture. Beat egg whites until stiff; beat in remaining sugar. Fold into chocolate mixture followed by flour. Turn batter into greased pan; smooth the surface. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn out cake onto a rack to cool.
To make filling and topping: combine 1/3 cup milk and cornstarch in a small bowl. In a small saucepan, bring remaining milk to a boil with instant coffee and sugar. Stir hot milk mixture into cornstarch mixture. Return to saucepan and bring to a boil, stirring constantly until smooth and thickened. Remove from heat and cool completely, stirring frequently. In a large bowl, beat butter until light and fluffy. Gradually add cooled coffee cream to butter, beating well with each addition.
Cut cooled cake horizontally into 4 layers. Spread 3 cake layers with coffee cream. Stack 4 layers one on top of the other. Spread top and sides of gateau with about two-thirds of remaining coffee cream. Mark top of gateau into 14 portions with a sharp knife. Put remaining coffee cream into a pastry bag fitted with a fluted nozzle. Decorate each portion with a piped swirl of coffee cream ending in a rosette. Pipe a double rosette in the center of the gateau. Top each rosette with a candied coffee bean. Sprinkle center and sides of gateau with sliced almonds.

 MOCHA CAKE
2 tsp. instant coffee powder
4 lg. eggs
1/2 c. sugar
1 c. flour
1/4 c. butter
Preheat oven to 375 degrees. Dissolve coffee in 1 tablespoon water in large bowl over pan of hot water. Add eggs, sugar, and pinch of salt and beat until very thick.
Remove bowl from pan. Sift flour and fold in alternately with melted butter. Pour into greased and lined 8-inch round cake pan. Bake for 40 minutes. Cool on wire rack.
 FILLING AND TOPPING:
1 tbsp. cornstarch
1/2 c. milk
3 tbsp. sugar
1 tbsp. instant coffee powder
1 egg yolk
3/4 c. butter
3/4 c. confectioners sugar
Chocolate shavings
Candy coffee beans
Place cornstarch in small saucepan and blend in milk. Add sugar and coffee and bring to a boil, stirring. Simmer for 2-3 minutes, stirring constantly. Remove from heat and cool slightly, then add egg yolk and beat well.
Cook over gentle heat for 2 minutes, then remove from heat and leave to cool. Beat butter with sifted confectioners sugar. Add cooled custard and beat to a smooth creamy consistency.
Cut cake into 2 layers and put back together with 1/3 filling. Coat and decorate cake with remainder and top with chocolate shavings and candy coffee beans. Serves 12.
 MOCHA LOAF CAKE
1 c. butter (the real thing), softened
1 c. sugar
1 2/3 c. cake flour
4 eggs
1 tbsp. vanilla
Beat the butter until creamy. Add a little sugar, then an egg, and keep alternating this way until sugar and eggs are used up. Add the vanilla and beat 1 minute. Again slowly, little by little, add the flour. Be patient and keep beating until the mixture is thick, white and fluffy.
Heavily butter a loaf pan of 11 x 3 1/2 x 3 inches. Pour the cake batter into the pan and bake in a preheated 350 degree oven for 1 hour or until a knife inserted comes out clean.
 MOCHA BUTTER CREAM:
1 c. butter (the real thing), softened
2/3 c. powdered sugar
1 level tbsp. and 1 level tsp. instant coffee and 3 tbsp. boiling water or 4
tbsp. VERY strong brewed coffee, cold
For decoration: sliced almonds, chocolate hail, silver pills, or chocolate
coffee beans
Combine instant coffee and water, if used, and let cool. Beat the butter until creamy; add the coffee mixture and combine. Sift into this combination the powdered sugar, a little at a time. Stir until smooth.
When the cake is cooled, cut it in half lengthwise and spread with some of the buttercream at room temperature. Put it together and frost the cake all the way around. With the tines of a fork draw long lines over the cake. With a blunt knife cut across into these lines at half-inch intervals to create an interesting pattern.
Decorate with shaved almonds, chocolate hail, or chocolate coffee beans and silver pills. Place on a doily on a silver platter and refrigerate uncovered until the butter cream is firm. Slice thinly. This cake is very rich.
 Chocolate Coffee Liqueur Cake with Coffee Liqueur Cream Icing
finished with Chopped Walnuts and topped with Chopped Chocolate
Covered Coffee Beans.

4 Layer Chocolate Cake
Chocolate Coffee Liqueur Cream Icing
Chopped Walnuts
Chopped Chocolate Covered Coffee Beans