Mocha Coffee Cake With Espresso Glaze Recipe

Name: Mocha Coffee Cake With Espresso Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Baking spray with flour; 2 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1/3 cup unsweetened cocoa powder; 10 tablespoon unsalted butter (at room temperature); 2 cups granulated sugar; 3 large eggs; 3/4 cup fat-free sour cream (at room temperature); 3/4 cup strong freshly brewed coffee; Sugared coffee beans:; 3 tablespoons superfine sugar; 1 tablespoon honey; 12 whole coffee beans; Glaze:; 1 cup powdered sugar, sifted; 2 tablespoons espresso powder combined with 3 tablespoons boiling water; 1 tablespoon coffee-flavored liqueur (such as Kahlua), optional

Servings: persons

Cake:
Baking spray with flour
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/3 cup unsweetened cocoa powder
10 tablespoon unsalted butter (at room temperature)
2 cups granulated sugar
3 large eggs
3/4 cup fat-free sour cream (at room temperature)
3/4 cup strong freshly brewed coffee
Sugared coffee beans:
3 tablespoons superfine sugar
1 tablespoon honey
12 whole coffee beans
Glaze:
1 cup powdered sugar, sifted
2 tablespoons espresso powder combined with 3 tablespoons boiling water
1 tablespoon coffee-flavored liqueur (such as Kahlua), optional

1
Heat oven to 350u00b0 with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside.
2
To make cake: Combine flour, baking powder, salt, and cocoa powder in a medium bowl, whisking well; set aside. Place butter in a separate bowl; beat with an electric mixer at medium-low speed, until soft and creamy. Add sugar; beat well. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture, alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at the bottom to combine.
3
Spoon batter into prepared pan, spreading evenly. Bake until knife tip inserted in the middle comes out clean (45-55 minutes); let cool.
4
To make sugared coffee beans: Sprinkle some superfine sugar onto a sheet of wax paper. Dip 1 coffee bean into honey, transfer wet bean to wax paper, and sprinkle with superfine sugar. Continue with the remaining coffee beans; let dry.
5
To make glaze: Combine powdered sugar, espresso powder mixture, and liqueur (if desired) in a medium bowl; stir well with a fork until smooth. Transfer cooled cake to a serving platter. Drizzle glaze generously over cake; decorate with sugared coffee beans.

1769

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake:, Baking spray with flour, 2 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Mocha Coffee Cake With Espresso Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Coffee Cake With Espresso Glaze

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