Moist Coffee Cake Recipe – A Perfectly Rich and Flavorful Treat! 1

Moist Coffee Cake Recipe – A Perfectly Rich and Flavorful Treat! ☕🍰

Indulge in the ultimate coffee cake experience with this rich and moist dessert, soaked in coffee syrup and topped with creamy caramel frosting. Perfect for coffee lovers, this cake is a delightful addition to any occasion, from casual gatherings to special celebrations. Pair it with a warm cup of coffee or tea for an unbeatable treat.


Ingredients

For the Cake:

  • 6 large eggs 🥚
  • 400 ml sugar
  • 120 ml cocoa powder 🍫
  • 200 ml lukewarm water
  • 120 ml oil
  • 500 ml cake flour
  • 4 ml salt
  • 20 ml baking powder

For the Syrup:

  • 1 ½ cups water
  • 1 ½ cups sugar
  • 15 ml coffee powder ☕
  • 10 ml vanilla extract

For the Topping:

  • 175 ml cream (or 1 box Orley Whip – 2 sachets)
  • 1 tin caramel condensed milk
  • 1 chocolate flake, crumbled

Instructions

1. Prepare the Cake Batter:

  1. Preheat your oven to 180°C (350°F). Grease a baking pan.
  2. In a large bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy.
  3. Mix the cocoa powder with lukewarm water and oil. Gradually combine this mixture with the egg and sugar.
  4. Sift in the cake flour, salt, and baking powder. Gently fold until the batter is smooth and just combined. Avoid overmixing.

2. Bake the Cake:

Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

3. Make the Coffee Syrup:

While the cake is baking, prepare the syrup. In a saucepan over medium heat, dissolve the sugar and coffee powder in water. Stir in the vanilla extract.

4. Soak the Cake:

While the cake is still warm, poke holes all over the surface with a fork or toothpick. Pour the syrup evenly over the top to allow the cake to absorb it. Let the cake cool completely in the fridge.

5. Prepare the Topping:

  1. Whisk the cream until stiff peaks form.
  2. Gently fold in the caramel condensed milk until fully combined.

6. Assemble and Garnish:

Spread the caramel cream topping evenly over the cooled cake. Sprinkle the crumbled chocolate flake on top for a delightful crunch.

7. Chill and Serve:

Refrigerate the cake for at least 1 hour before slicing. Serve chilled for the best flavor experience.


Tips for the Perfect Moist Coffee Cake

  1. Use Quality Coffee: For a more robust flavor, use high-quality coffee powder or espresso.
  2. Even Syrup Distribution: Pour the syrup slowly and evenly to ensure the cake absorbs it fully without becoming soggy.
  3. Stiff Cream Peaks: Ensure the cream is well-chilled before whipping to achieve stiff peaks.
  4. Custom Toppings: Add a sprinkle of cinnamon or a drizzle of melted chocolate for extra flair.

Frequently Asked Questions

1. Can I use instant coffee for the syrup?

Yes, instant coffee works perfectly for the syrup. Adjust the strength to your preference by adding more or less coffee powder.

2. How do I prevent the cake from being too soggy?

Ensure you poke small, even holes and pour the syrup gradually, allowing it to absorb fully before adding more.

3. Can I make this cake ahead of time?

Absolutely! This cake is best when chilled. You can prepare it a day in advance and store it in the fridge until ready to serve.


Common Mistakes and How to Fix Them

Cake Not Rising:

  • Check the freshness of your baking powder. Expired baking powder can lead to flat cakes.

Runny Cream Topping:

  • Ensure the cream is well-chilled before whipping, and do not overmix after adding the caramel condensed milk.

Uneven Syrup Soak:

  • Pour the syrup in batches, allowing the cake to absorb it slowly for even distribution.

 

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