Coffee Cake with Amazing Glaze
A tall and fragrant cake, with a moist and soft texture, covered with an amazing glaze, one of the best I’ve ever tried, perfect for breakfast or tea, or for celebrations like Father’s Day.
The recipe is really amazing and is recommended by the great chef Yotam Ottolenghi, so unfailing and absolutely not to be missed, try it and let me know.
This recipe can be prepared either with liquid espresso from the moka pot or with instant coffee granules, the instructions explain both ways to use them.
This cake, due to its goodness and simplicity of execution, is in my section dedicated to Top Recipes, all unfailing, delicious and guaranteed success.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All Seasons, Father's Day
Ingredients for the Cocoa Cake
- 3/8 cup whole milk (+ 1 tablespoon for mixing instant coffee)
- 6 eggs (large, at room temperature)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar (at room temperature)
- 1 1/3 cups unsalted butter (softened)
- 1 tbsp instant coffee (or 20 g of liquid coffee with the moka)
- 2 tbsp unsweetened cocoa powder
- 1 packet baking powder
- 1/2 tsp fine salt
- 1 tbsp powdered sugar
- 2 tbsp vanilla extract
- 4 cups powdered sugar
- 1/6 cup whole milk
- 1/4 cup butter (softened)
- 1/4 cup moka coffee (or 20 g of instant coffee + 1/4 cup of milk)
Tools
- Bowl
- Mixer Philips electric, 300 W, 5 speeds
- Spatula
- Bundt Pan springform
Important!: the butter must be soft, take it out of the fridge at least 4 hours before making the cake.
Preheat the oven to 356°F.
Butter and flour a springform pan with a diameter of 8 inches and set aside.
Place the milk, eggs, and vanilla extract in a medium bowl and lightly beat to combine.
Sift the flour, baking powder, and salt directly into the bowl of an electric mixer, then add the sugar and mix on low speed for 30 seconds.
Add the butter and half of the egg mixture and continue mixing until the dry ingredients are incorporated.
Increase the speed to medium and beat for 1 minute.
Then gradually add the remaining egg mixture in two batches, not adding the second until the first is fully incorporated.
Don’t worry if the mixture looks slightly split; this is due to the high egg content in the batter, but it won’t affect the final result.
Divide the batter into two bowls. In one bowl, pour 20 ml of liquid espresso OR – if you want to use instant coffee – do it this way:
Heat 1 tablespoon of milk (20 ml) in a saucepan, then place it in a small bowl with the coffee granules (10 g) and cocoa powder (15 g) + a tablespoon of powdered sugar.
Mix until the coffee dissolves and the consistency is that of thick but pourable milk.
Add this instant coffee mixture to the cake batter in the second bowl.
Pour the two batters into the prepared pan, in four alternating blocks, two of each color, to create a marbled effect (see photo).
Then, use a skewer or small knife to create a zigzag swirl, without overdoing it, otherwise, you’ll lose the marbled effect.
Bake the cake in a preheated static oven at 356°F for 40–45 minutes or until a skewer inserted into the center comes out clean.
Remove from the oven and set aside for 10 minutes.
Meanwhile, prepare the Coffee Glaze: combine 50 g of instant coffee and 20 ml of hot milk in a small bowl (OR directly just 50 ml of liquid espresso).
Add to the coffee 40 g of milk, 480 g of powdered sugar, and 60 g of softened butter (it should be at room temperature for at least 4 hours) and beat well with a whisk until smooth and thick.
Spread the glaze over the cooled cake.
Let the glaze set slightly before serving.
Notes and Tips
Ottolenghi adds a teaspoon and a half of cardamom to the cake batter, I don’t like it, but you can add it if you like in the coffee and cocoa mixture.
The original recipe calls for 200 g of self-raising flour and 100 g of all-purpose flour.
The original recipe calls for 200 g of self-raising flour and 100 g of all-purpose flour.
Shopping Tips!!!
I quickly prepared this cake with the practical Philips 5-speed electric mixer (+ turbo) with 300 W power, available at an excellent price on Amazon. #adv
I baked the cake perfectly and evenly in this two-type springform pan (bundt and non-bundt), available on Amazon at a special price. #adv
I baked the cake perfectly and evenly in this two-type springform pan (bundt and non-bundt), available on Amazon at a special price. #adv
How to store the Coffee Cake?
The coffee cake remains soft and moist and can be stored covered with aluminum foil (or under a glass dome) for about a week.
