Mocha Coffee Cake with Espresso Glaze
Ingredients
- Cake:
- Baking spray with flour
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ⅓ cup unsweetened cocoa powder
- 10 tablespoons unsalted butter at room temperature
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup fat-free sour cream at room temperature
- ¾ 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 boiling water
- 1 tablespoon coffee-flavored liqueur such as Kahlúa. optional
Instructions
- Heat oven to 350° with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside.
- 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.
- Spoon batter into prepared pan. spreading evenly. Bake until knife tip inserted in the middle comes out clean 45-55 minutes; let cool.
- 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.
- 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.
