This cake has a delicate coffee flavor from the espresso, complemented by a subtle hint of cocoa, with a light yet moist texture. The icing enhances the coffee flavor, balancing the bitterness of the espresso with a touch of sweetness. It’s perfect for pairing with a cup of tea or coffee.
Ingredients
Cake
- All-purpose flour 180g
- Granulated sugar 210g
- Eggs 3
- Potato starch 30g
- Butter 130g, melted
- Espresso 90g
- Milk 40g
- Baking powder 9g
- Cocoa powder 1 teaspoon
- Salt 1/2 teaspoon
Icing (optional)
- Confectioners’ sugar 150g
- Espresso 30-40g
Procedure
- Make sure all ingredients are at room temperature.
- Preheat the oven to 180°C (350°F) and grease a fluted tube pan or a rectangular 25x12cm pan (10’x5’).
- Make the coffee, add the cocoa powder, stir to dissolve, and let it cool to room temperature.
- Beat together at high speed the eggs and sugar until very light and airy. Reduce the speed and add the melted butter and mix until incorporated.
- In a separate bowl sift the flour, potato starch, salt, and baking powder.
- At low speed, add the dry ingredients to the egg mixture, alternating with the coffee, then add the milk. Mix just until incorporated.
- Pour the batter into the greased fluted tube pan.
- Bake the cake for about 40 minutes, until a tester inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 5 minutes. Turn it out of the pan onto a rack.
- Make the glaze by mixing the confectioners’ sugar with the coffee. Add the coffee one teaspoon at a time until you reach the consistency of a thick glaze, then pour over the cool cake.
- Store at room temperature under a glass dome for 2-3 days.
GoldenDelights 