Ever since Megan and I got a Coffee Crunch Cake from Yasukochi’s Sweet Stop Bakery in San Francisco, I’ve been wanting to make one. I found a recipe online for Blum’s Coffee Crunch Cake, which I figured was close enough.
The cake is a chiffon cake, and the frosting is whipped cream. The “crunch” part is sort of like an airy toffee, I guess. It was fascinating to make–at one point you sprinkle baking soda into the candy syrup, and the whole thing starts to foam up like some crazy witch potion! It was very messy applying the crunch to the cake, but I think it turned out pretty well.
Read on for the recipe …