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The beautiful Mocha Coffee cake with coffee glaze
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5 from 3 votes

Mocha Coffee Cake with Coffee Glaze

Bake a moist mocha cake with chocolate and coffee flavour. Top it with coffee glaze to highlight the coffee flavours.
Prep Time20 minutes
Cook Time40 minutes
Course: Desserts
Cuisine: American
Keyword: Baked, Cakes, Chocolate Desserts, Coffee, Mocha
Servings: 15 slices
Calories: 300kcal
Author: ArchanaPotdar

Equipment

  • 2 Bowls
  • 1 Sieve
  • 1 Hand-held beater/ stand mixer
  • 1 Spatula
  • 1 Mould
  • 1 Oven
  • 1 Wire rack
  • 1 Serving tray

Ingredients

  • 2 cups all-purpose flour APF
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 12 tablespoon Butter softened
  • 1 cup Sugar
  • 2 eggs
  • 2 teaspoon Vanilla Essence
  • 1 cup Sour Cream
  • 2 tablespoon Cocoa Powder dissolved in 1 ½ tbsps hot water
  • 2 tablespoon instant coffee dissolved in 1 tablespoon hot water

For the Glaze:

  • 1 ½ tablespoon instant coffee
  • 2-3 tablespoon Water
  • ¾ cup Sugar powdered
Makes: 8inch round

Instructions

  • Grease an 8-inch bundt pan. Flour the pan well.
  • Preheat oven to 350⁰F/180⁰C.
  • Sift flour, baking powder, soda and salt.
  • Mix the cocoa powder in hot water. Set aside.
  • Mix the coffee powder in hot water. Set aside
  • Combine butter and sugar at medium speed till pale and fluffy. I prefer to use the handheld mixer.
  • Add 1 egg at a time and beat after each addition.
  • Add vanilla essence.
  • Add the flour alternating with sour cream the last addition should be flour.
  • Divide the flour into 3 parts.
  • In one add the cocoa mixture and fold well.
  • in the second add the coffee and fold well.
  • The third will remain the white vanilla flavour.
  • In the bundt pan add a scoop of coffee, add vanilla, then add chocolate next to one another.
  • Bang the pan on the counter 3-4 times to settle the batter.
  • Bake for 45 minutes or till a skewer inserted in the cake come out clean.
  • Transfer the mould to a wire rack for 10 minutes then unmould and transfer it to a serving tray.
  • Pour the glaze over the cake and let the cake cool completely before serving.

Notes

Substitutes:

  • I have used instant coffee use espresso coffee for an amazing flavour.
  • In place of the coffee, glaze use plain vanilla glaze.
  • How about chocolate ganache and buttercream?
  • I used paneer or cottage cheese and sour cream in 1:1 proportion and the cake was superb, moist and soft.
  • Use yogurt or curds in place of sour cream.

Variations:

  • Use expresso coffee, hazelnut coffee and your coffee flavour.
  • Instead of abundant cake bake a round cake then you can later it and frost it too.

Nutrition

Serving: 1slice | Calories: 300kcal