Moist Coffee Cake Recipe β A Perfectly Rich and Flavorful Treat! βπ°
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 π₯
- 400 ml sugar
- 120 ml cocoa powder π«
- 200 ml lukewarm water
- 120 ml oil
- 500 ml cake flour
- 4 ml salt
- 20 ml baking powder
For the Syrup:
- 1 Β½ cups water
- 1 Β½ cups sugar
- 15 ml coffee powder β
- 10 ml vanilla extract
For the Topping:
- 175 ml cream (or 1 box Orley Whip β 2 sachets)
- 1 tin caramel condensed milk
- 1 chocolate flake, crumbled
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 180Β°C (350Β°F). Grease a baking pan.
- In a large bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy.
- Mix the cocoa powder with lukewarm water and oil. Gradually combine this mixture with the egg and sugar.
- 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:
- Whisk the cream until stiff peaks form.
- 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
- Use Quality Coffee: For a more robust flavor, use high-quality coffee powder or espresso.
- Even Syrup Distribution: Pour the syrup slowly and evenly to ensure the cake absorbs it fully without becoming soggy.
- Stiff Cream Peaks: Ensure the cream is well-chilled before whipping to achieve stiff peaks.
- 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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