Mocha Coffecake with Espresso Glaze
(from staceydan’s recipe box)
Prep time: 20 minutes
Cook time: 45 minutes
Serves 12 people
Categories: Dessert
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 tablespoons unsalted butter, room temp.
- 2 cups granulated sugar
- 3 large eggs
- 3/4 cup fat free sour cream
- 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 Kahlua or similar liqueur
Directions
-
Heat over to 350 degrees 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 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 beating in flour mixture, alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at bottom to combine.
-
Spoon batter into prepared pan, spreading evenly. Bake until knife tip inserted into the middle comes out clean. 45-55 minutes. Let cake cool.
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To make sugared coffee beans: Sprinkle some superfine sugar onto a sheet of wax paper. Dip one coffee bean into honey, transfer wet bean to wax paper, and sprinkle with superfine sugar. Continue with remaining beans. Let dry.
-
To make glaze: Combine powered sugar, espresso powder mixture, and liqueur in a medium bowl. Stir well with a fork until smooth. Transfer cooled cake to a serving platter. Drizzle glaze generously over cake and decorate with sugared coffee beans.