Mocha Cake with Coffee Liqueur Syrup and Chocolate Glaze
This is a delicious chocolate and coffee cake that is drenched in a coffee liqueur syrup then drizzled with a chocolate glaze. What's not to love?
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 12 servings
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 2 tablespoons cocoa
- 2 tablespoons espresso powder
- 125 g butter
- 1 cup castor sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 100 ml strong brewed coffee (hot)
- 1/4 cup castor sugar
- 2 tablespoons coffee liqueur (I used Tia Maria you could also use Kahlua)
- 100 g dark chocolate (chopped)
- 50 g 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 in a saucepan. Heat 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.
Calories: 373kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 195mg | Potassium: 198mg | Fiber: 1g | Sugar: 24g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 2.3mg