Mocha coffee coffee cake (or) coffee, chocolate, and vanilla marble cake recipe; three goodness of life in one cake is my ultimate indulgence.

I know its been ages since I posted a cake recipe here and so I thought I will surprise you with the three goodness (coffee, chocolate, and vanilla) marbled in this super moist, super yummy and no excuse cake. My kids fought for the last piece; my neighbors came in uninvited and I lost my cake diet control over this cake!!

I am a coffee woman and a chocoholic and I am glad that I passed down my awesome genes to my kids; coffee + chocolate : Instant bliss!

I made this cake "em! let me think....hmmm more than a couple of times and again when my daughter qualified Jee Mains (India's top entrance exam), when I asked her what she wanted to celebrate her small milestone; she did not even gave a second thought - coffee coffee cake with mocha coffee glaze all over...yum!

I prefer baking this particular cake in bundt pan because the cake bakes relatively quick without drying up.

Okay! lets bake!
How to make mocha coffee coffee cake with step by step pictures.

Preheat oven to 180 degree c and grease your bundt pan (refer notes).
Bring all the ingredients to room temp.

Add softened (room temp) butter and granulated sugar in a large bowl. Cream well for a min with an electric beater. Add in two eggs. (Adapted from here)

Cream the eggs till pale and fluffy about 2 mins. Add in the vanilla extract, flour, baking powder, baking soda, and curd (yogurt).

Mix on low speed until everything is incorporated and on high speed for 40 seconds. The batter will be fluffy and creamy.
Transfer 1/3 of the batter to a bowl and add in the coffee mix. Mix well.
Transfer 1/3 of the batter to a bowl and add in the cocoa mix and mix or stir well.
Spoon all three batters into the greased bundt pan.... alternating so that each flavor is distributed well in the pan.

If you wish you can run a small tooth pick into the batter to give it a more marble effect, but I do not usually do that...I prefer it this way. Bake for 55-60 mins at 180 degree C or until a tooth pick inserted in the center comes out clean. Cool in pan or on a rack for 30 mins, then invert into a wire rack to cool completely.

Lets make the glaze:
In a bowl, stir instant coffee with 2 tbsp brewed coffee until the instant coffee powder is dissolved. Add powdered sugar and stir until well combined. If the glaze is pourable thin with the remaining brewed coffee.

Pour glaze over the coffee cake and let it stand for about 10 mins or until the glaze is set.

Other Cake Recipes:
Molten Lava Cake
Texas Sheet Cake
Coconut Cake

Mocha Coffee Cake Recipe

PREP TIME: 10 mins    |  COOK TIME: 55 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Flour: 2 cups
• Baking Powder: 1 tsp
• Baking Soda: 1/2 tsp
• Butter: 1 1/2 sticks (150 gms and I used salted butter).
• Sugar: 1 cup
• Eggs: 2
• Vanilla Extract: 1 1/2 tsp
• Curd /yogurt: 1 cup
• 2 tbsp cocoa powder dissloved in 1 1/2 tbsp hot water
• 2 tbsp instant coffee powder dissolved in 1 tbsp hot water
• FOR THE GLAZE:
• Instant coffee powder: 1 1/2 tsp
• Strong brewed coffee: 2-3 tbsp
• 1/2 to 3/4 cup powdered sugar, sifted.

  METHOD:

1. Add softened (room temp) butter and granulated sugar in a large bowl. Cream well for a min with an electric beater. Add in two eggs.
2. Cream the eggs till pale and fluffy about 2 mins. Add in the vanilla extract, flour, baking powder, baking soda, and curd (yogurt).
3. Mix on low speed until everything is incorporated and on high speed for 40 seconds. The batter will be fluffy and creamy.Transfer 1/3 of the batter to a bowl and add in the coffee mix. Mix well. Transfer 1/3 of the batter to a bowl and add in the cocoa mix and mix or stir well. Spoon all three batters into the greased bundt pan, alternating so that each flavor is distributed well in the pan.
4. If you wish you can run a small tooth pick into the batter to give it a more marble effect, but I do not usually do that...I prefer it this way. Bake for 55-60 mins at 180 degree C or until a tooth pick inserted in the center comes out clean.
5. Cool in pan or on a rack for 30 mins, then invert into a wire rack to cool completely.
6. TO MAKE THE GLAZE:
7. In a bowl, stir instant coffee with 2 tbsp brewed coffee until the instant coffee powder is dissolved. Add powdered sugar and stir until well combined. If the glaze is pourable thin with the remaining brewed coffee.
8. Pour glaze over the coffee cake and let it stand for about 10 mins or until the glaze is set.

NOTES

• I have had queries regarding greasing bundt pan; when you turn the cake, the pan should release perfectly. The trick for that is "shortening", rub/grease the pan with shortening (dalda, crisco) and then dust with flour, try it, you will be surprised at the smooth release of the pan.
• I used salted butter so did not add extra salt. If using unsalted butter add 1/4 tsp salt.
• Since this is a curd/yogut based cake; it is best to store in the fridge.
• You can also bake this cake in round cake pan.
• I used 200 ml measuring cup.

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