Well that’s a mouthful, isn’t it?
Mocha Cake with Coffee Liqueur Syrup and Chocolate Glaze (adapted from The Perfect Pantry)
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cocoa
2 tablespoons espresso powder
1 cup castor sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
100ml strong brewed coffee, hot
1/4 cup castor sugar
2 tablespoons coffee liqueur (I used Tia Maria you could also use Kahlua)
100g dark chocolate,chopped
50g unsalted butter, chopped
Coffee beans to decorate
Preheat oven to 180C/350F. Grease a 6 cup kugelhopf pan.
Sift the flour, baking powder, baking soda and salt. I like to sift the dry ingredients onto a sheet of baking paper…it keeps the washing up to a minimum!
In a small bowl, mix the cocoa and instant espresso powder with 1 1/2 tablespoons of warm water. Stir until well combined and dissolved.
Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well between additions. Beat in the vanilla. Alternately fold in the dry ingredients with the sour cream. When combined add in the cocoa/coffee mixture. Be gentle, don’t overmix. Pour the batter into your prepared pan and smooth out with a spatula. Bake for 45 minutes or until a skewer comes out clean. Allow the cake to cool for 10 minutes before turning out to cool completely.
In the meantime prepare the syrup by combining all the ingredients until the sugar dissolves. Replace the cake into the pan and pour over the by-now cooled syrup. Allow to soak into the cake. This won’t take long, maybe 10-15 minutes.
Now is the time to prepare the glaze by heating the chocolate and butter over a double boiler or in the microwave on low stirring frequently until smooth.
Ready to assemble and eat! Place a serving plate over the cake pan and tip the cake onto the plate. This will catch any syrup that hasn’t absorbed. With a teaspoon drizzle the glaze over the cake and decorate with coffee beans.