2 tablespoons espresso powder combined with 3 tablespoons boiling water
1 tablespoon coffee-flavored liqueur (such as Kahlúa), optional
How to Make It
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.
I love this cake, and have made it several times. I'm not sure why other reviewers found it to be bland. I follow the cake recipe exactly (except I use light sour cream instead of fat free), and it is always a moist and flavorful cake with a good balance of coffee and chocolate. I serve it as a dessert, instead of breakfast. The only other change I make is that I make either a mocha or chocolate glaze, instead of the espresso glaze.
Im not sure i would ever make this again. i should have read the one review it does have. It is quite boring actually. I wondered perhaps if i should've added coffee extract to the mix. Its a beautiful cake and i really expected a stronger coffee flavor but its almost tasteless even with the cocoa. and PS DO NOT use cooking spray to grease the pan...i shouldve known that you ALWAYS use vegetable shortening & flour. The cake stuck to the pan with the cooking spray.
I did not put the glaze on - which generally would make me not rate it - just powdered sugar as the glaze seemed so dessert instead fo breakfast - but this was one boring coffee cake - maybe it HAS to sit for 24 hours for any mocha flavor to develope? I will not be trying to fine out - how can sour cream, coffee and coco powder be so boring?
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