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Mocha Coffee Cake Recipe

mocha coffee cake

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.

mocha coffee cake recipe

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)
mocha coffee cake 1

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

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.
mocha coffee cake 3

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.
mocha coffee cake 4

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.

mocha coffee coffee cake

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

Mocha Coffee Cake Recipe


PREP TIME: 10 mins    |  COOK TIME: 55 mins    |  AUTHOR::
  mocha coffee cake recipe  

  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.

©Copyright Reserved, nisahomey.com

Comments

  1. wow Nidhi cleared JEE main . congrats on her success. I remember you had told me that her aim is to get into IITs. wih her the very best
    cake looks so yumm!!

    ReplyDelete
  2. Congratulations for your daughter !!
    I smile during all thé recipe
    Salam from Nice France
    Khadija

    ReplyDelete
  3. wow love the drizzling over it and always love coffee flavor

    ReplyDelete
  4. Just looks amazing! drooling at that cake...

    ReplyDelete
  5. Congrats to both mom and daughter for JEE mains.

    ReplyDelete
  6. Hi Nisa how about if I make it Mocha Coffee Cake eggless what shud I do ?
    Thanx for ur lovely recipes enjoy makin them🌹❤️

    ReplyDelete
  7. Can I replace the cocoa powder with coffee powder? which means 4 tbsp of coffee powder in total.

    ReplyDelete
    Replies
    1. I'd prefer you follow the recipe exactly for best results.

      Delete
  8. hi nisa,made this cake yesterday and it was perfect.thanks a lot for sharing the fantastic recipe.definitely a keeper!

    ReplyDelete
  9. its very tempting....but in north...its dffcult to get brew coffee...wht is the alternative

    ReplyDelete
    Replies
    1. You can use any brand instant coffee...how about nescafe??

      Delete

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