Mocha Cake with a Twist
My Mocha Cake with a Twist blends sweet chocolate and mellow coffee with warming cinnamon spice for a cake that always gets rave reviews.
Ingredients
- ½ cup unsalted butter, softened plus extra for greasing Substitute plant based spread if you need this recipe to be dairy free.
- 1¾ cups granulated sugar
- 3 large free range or organic eggs, at room temperature
- 1 teaspoon vanilla
- 2¼ cups all-purpose flour All-purpose flour is also known as plain flour
- ½ cup cocoa powder please do not use drinking chocolate, it is not the same as cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon instant espresso powder dissolved in ⅓ cup boiling water or ⅓ cup brewed espresso, cooled Or use ⅓ cup (80ml) of freshly brewed espresso coffee, cooled
- 1 cup buttermilk Use coconut milk for a dairy free version.
- For the glaze:
- 2 - 3 tablespoons strong coffee Can be made with 1 teaspoon instant espresso powder dissolved in 3 tablespoons boiling water
- 1 cup confectioner's sugar
- 3 tablespoons cocoa optional, omit for coffee glaze
- 2 tablespoons corn syrup or golden syrup try to avoid high fructose corn syrup
Instructions
- Preheat the oven to 350°F (170°C).
- Grease a 12 cup (large) bundt pan well with butter, or spray with quick release cake spray.
- Cream the butter and sugar together thoroughly with a hand-held electric mixer or using a stand mixer.
- Add the eggs and vanilla and mix together well.
- Sift the flour, cocoa, baking powder, salt and cinnamon together into a medium bowl. Set aside.
- Beat together the cooled coffee and the buttermilk.
- Add the flour mixture to the batter alternately with the coffee/buttermilk mixture, beating after each addition. (Use two additions of the flour mixture and two of the liquid mixture.)
- Pour the mixture into the bundt pan.
- Bake for 35 to 45 minutes or until the top springs back when touched lightly and a skewer inserted in the cake comes out clean.
- Cool in the pan for ten minutes before removing to a wire rack to cool completely.
- When the cake is at room temperature, prepare the glaze.
- For the glaze, sift together the confectioner's sugar and cocoa, if using, into a medium bowl.
- Gradually add the coffee, a tablespoon at a time, until a thick glaze consistency is reached.
- Beat in the corn syrup or golden syrup, whisking furiously to create a smooth, glossy glaze.
- Drizzle carefully over the cake, and garnish as desired.
Equipment
- 1 kitchen scale You will not need this if you use cup measures.
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