Carajillo Cake Recipe

Preheat oven to 350 degrees. Butter and flour one 9-inch round cake pan.

In a small glass mixing bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.

Using an electric stand mixer set on medium-high speed blend butter and sugar until fluffy.

Now, add egg yolks and vanilla extract and blend just to combined.

Then add flour mix and buttermilk in intervals, blend until combined.

Now, beat the egg whites until peaks form. In the butter batter, beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites. Be careful do not over-beat the mixture, it should be fluffy and smooth  

Bake the cake in the center of the oven for 40 to 45 mins, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool for two or three hours, or preferably let the cake overnight.

Using a serrated knife, cut the cake into 3 even layers.

Make the chocolate ganache: In the microwave-safe bowl, microwave the chocolate chips, corn syrup and heavy whipping cream in intervals about 45 seconds. Whisk and incorporated. Set aside.

Now, in a round plate in the middle spread about 1 tbsp ganache.

Put one level the cake. Now, brush the carajillo and then spread ganache until completely coated. Repeat until all three levels are finished.    

Add ganache to top and sides of cake. Decorate around the cake with walnuts and refrigerate one or two hours.