Rise Brewing Co Campaign Photo 1

Ombre RISE Coffee Cake with Fudge Frosting

Guys: we just made out first sponsored recipe! CHA-CHING! No, but seriously, it’s been just short of a year and a half sans any paychecks, so this feels absolutely incredible! And the response we got from the marketing company was crazy rewarding- they said our work was “impressive!” Guys- I’m on top of the world right now!

Meet the Rise Nitro Brewing Company.

Thanks to the nitro infusion in the iced coffee, there are bubbles; and the bubbles allowed us to pour the coffee directly into a vanilla cake mix to make a one-ingredient coffee-flavored cake. And it was a really delicious cake. The coffee flavor is subtle and the color variations are naturally striking (all I had to do to achieve the ombre affect was to add cocoa powder to the darkest layer; that’s it.) And I found the most scrumptious frosting recipe- a chocolate fudge frosting! It isn’t overly sugary and has three different types of chocolate in it! (That was all the recommendation that I needed!) Garnish with chocolate shavings and you’ve got an eye catching coffee-flavored, three layer piece de resistance.

AuthorCarley KnutsenDifficultyAdvanced

Coffee Cake
 1 Can RISE Original Black Coffee
 1 Can RISE Mocha Latte Coffee
 1 Can RISE Classic Latte Coffee
 1 Box Super White Cake Mix (divided)
 ¼ cup Dark Cocoa Powder
Frosting
 1 cup Unsalted Butter (soft)
 1 ¼ cups Confectioners' Sugar (sifted)
 ½ cup Dark Cocoa Powder (heaping)
 ¼ cup Sour Cream (room temperature)
 ¼ cup Hot Water
 1 tsp Vanilla
 1 dash Salt
 5 oz 60-70% Dark Chocolate (melted and cool to luke warm temperature)
Garnish
 Chocolate Shavings

Coffee Cake
1

Divide the cake mix into even thirds and pour into three individual bowls. Add one can of RISE coffee to each bowl, mixing thoroughly. Take the bowl with the RISE original black coffee flavored batter and add the dark cocoa powder to adjust the color to a dark chocolate hue. Pour each batter into a separate greased 6 inch pan and bake for 28 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.

Frosting
2

Beat the butter on medium speed for 5 minutes, or until pale and creamy. Add the confectionery sugar and cocoa powder; mix well. Add the sour cream, hot water, vanilla, and salt; mix on low speed until homogenous. (It may look slightly curdled at this point; don't panic.) Increase the speed to medium high and beat for 2-3 minutes until smooth. Add the lukewarm melted chocolate and mix until smooth and glossy. From this point, you have roughly 30 minutes to work with the frosting before it hardens.

Assemble
3

Working quickly, begin to assemble the cake. Set the darkest layer of cake on a plate and scrape 1/3 cup of frosting on top. Spread the frosting evenly and set the mocha layer on top. Add another 1/3 cup of frosting on top of the cake. Repeat with the last layer (the classic latte layer) and cover the tops and sides with frosting. Smooth the frosting with an offset spatula and garnish the edges with chocolate shavings. Refrigerate the cake before slicing the cake with a hot knife. (For picture perfect cake slices: Heat some water and rest a knife in the hot water. Once the knife is hot, dry the blade and make your first slice. Return the knife to the water, dry it, and repeat.)

Ingredients

Coffee Cake
 1 Can RISE Original Black Coffee
 1 Can RISE Mocha Latte Coffee
 1 Can RISE Classic Latte Coffee
 1 Box Super White Cake Mix (divided)
 ¼ cup Dark Cocoa Powder
Frosting
 1 cup Unsalted Butter (soft)
 1 ¼ cups Confectioners' Sugar (sifted)
 ½ cup Dark Cocoa Powder (heaping)
 ¼ cup Sour Cream (room temperature)
 ¼ cup Hot Water
 1 tsp Vanilla
 1 dash Salt
 5 oz 60-70% Dark Chocolate (melted and cool to luke warm temperature)
Garnish
 Chocolate Shavings

Directions

Coffee Cake
1

Divide the cake mix into even thirds and pour into three individual bowls. Add one can of RISE coffee to each bowl, mixing thoroughly. Take the bowl with the RISE original black coffee flavored batter and add the dark cocoa powder to adjust the color to a dark chocolate hue. Pour each batter into a separate greased 6 inch pan and bake for 28 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.

Frosting
2

Beat the butter on medium speed for 5 minutes, or until pale and creamy. Add the confectionery sugar and cocoa powder; mix well. Add the sour cream, hot water, vanilla, and salt; mix on low speed until homogenous. (It may look slightly curdled at this point; don't panic.) Increase the speed to medium high and beat for 2-3 minutes until smooth. Add the lukewarm melted chocolate and mix until smooth and glossy. From this point, you have roughly 30 minutes to work with the frosting before it hardens.

Assemble
3

Working quickly, begin to assemble the cake. Set the darkest layer of cake on a plate and scrape 1/3 cup of frosting on top. Spread the frosting evenly and set the mocha layer on top. Add another 1/3 cup of frosting on top of the cake. Repeat with the last layer (the classic latte layer) and cover the tops and sides with frosting. Smooth the frosting with an offset spatula and garnish the edges with chocolate shavings. Refrigerate the cake before slicing the cake with a hot knife. (For picture perfect cake slices: Heat some water and rest a knife in the hot water. Once the knife is hot, dry the blade and make your first slice. Return the knife to the water, dry it, and repeat.)

Ombre RISE Coffee Cake with Fudge Frosting

Thanks to Love & Olive Oil for the frosting recipe!

Sponsored by Rise Nitro Brew Coffee.

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